The English pig breed Gloucester Old Spot originated in the year 1800. Originally reared in the Berkeley Valley in Gloucestershire, the Gloucester Old Spot breed was found in the Severn River valley where it was raised on farms in the traditional manner for many years.

The Gloucestershire region was known for its cheese factories and apple orchards. The Gloucester Old Spot lived off the waste products of these economic activities and managed to turn this waste into valuable protein. Local folk culture believed that the black spots on the piglets' skin were bruises caused by apples falling from the trees onto the piglets.

How successful this engaging breed of pig is is evidenced by the fact that there are pubs, cafes and even beers named after it.

The Gloucester Old Spot peaked in Britain just after World War I. During this period, lean, striped bacon was very popular. Therefore, the lean meat of the Gloucester Old Spot was perfect for this period. Gloucester Old Spot reigned as a favorite pork for discerning palates. In addition, it also reigned as the favorite pig breed in livestock exhibitions into the 1920s and vreogen 1930s.

After World War II, the Gloucester Old Spot became rare. With the advent of intensive pig farming, certain lean, high-yielding pale breeds were chosen to meet factory conditions and the needs for mass production, and interest in piglets that thrive outdoors diminished. Under consumer pressure, the Gloucester Old Spot is again increasingly being kept outdoors in England as a walking bacon pig.

The Gloucester Old Spot are excellent foragers. They eat apples that fall from the trees by the wind, remnants of pressed apples used to make cider, and whey from cheese making. As a result, the breed of pig is known as an "orchard pig.

The breed is naturally calm and stable. The sows farrow large litters for an old breed, give a lot of milk and are good mothers. Furthermore, boars of this breed are friendly to the piglets.