The Gloucestershire Old Spot pig today has a very fine carcass and produces top quality meat for all purposes be it pork chops, roasting joints or sausages. Meat of this quality is in demand by the more discerning public and many butchers are now specialising in it ensuring the breed’s future.
The Old Spots has often been referred to as a "bacon" pig, due to the significant depth of body that provides a larger percentage of bacon per hundredweight of carcass. They often carry more bacon fat than breeds that are more popular commercially.
Back in 1999 the committee of the Gloucestershire Old Spots Pig Breeders’ Club were far-sighted enough to set in motion the processes to register meat from pure bred GOS pigs as a special product in Europe. It was just as well because today traditional breeds such as the GOS face challenges from supermarkets wanting to sell the produce of cross-bred pigs labelled as "Gloucestershire Old Spots Pork & Bacon".
In 2010, the Gloucestershire Old Spots Pig Breeders' Club was awarded Traditional Speciality Guaranteed status by the EU Commission. The Club actively pursues traders who mis-label meat and try to pass off produce as being GOS which does not come from purebred, pedigree GOS pigs Small breeders exist for those interested in ordering real GOS pork.
The biggest single factor in the regeneration of the GOS breed has been the increasing awareness of the eating qualities of its produce and the growing niche market as a result. It is a mistake to assume that pork is pork and that the breed it is derived from does not matter. Almost everyone could immediately tell the difference between the flavour of a Cox’s apple and a Golden Delicious. This difference comes from the genes that go into making these different varieties. Similarly, there are differences between pig breeds but most especially between traditional breeds such as the GOS and modern hybrids used to supply the mass market.