Mangalitza

    Extrieur

    The Mangalitza pig is also often called the "wool pig" or "Hungarian wool pig," because they have a stiff coat that resembles wool. Thanks to this coat and their extremely high fat percentage, they can withstand temperatures as low as -30 degrees. The Mangalitza pig comes in three colors: blond, red and swallow belly (black with a white belly). The skin is always slate gray. The light-colored Mangalitza is the Hungarian bacon pig. The red strain, descends from the Hungarian Szalonta pig and the dark brown strain is a cross between the light-colored and the Serbian Szerémség pig. At one time there also besotnd a black Mangalitza, but that type is unfortunately extinct.

    The Mangalitza is a true bacon boar, with good mothering qualities, fine fattening, resistant to cold and very agile which keeps it as a good free-range pig. The sows and boars have a quiet, social character. Sows farrow three litters in two years and average eight piglets.

    It is a medium-sized pig with a fairly long head with usually long, pendant to slightly erect ears. It has a stocky, short, deep middle hand, a sloping croup and relatively fine legwork. The weight of an adult Mangalitza is 350 kg in the boar and 300 kg in the sow.

    The name Mangalitza may be derived from the Serbo-Croatian 'Mangala Svinija' pig, which feeds well. 'Mangulica' or 'Mangulac', getting slightly fat or from the Romanian 'Mancare', meaning to eat.

    The Mangalitza pig is originally from Hungary. The breed originated in 1833 from a cross between Serbian sumadia, szaltonser and balkonyer piglets in old Austria-Hungary. Until 1950, it was a popular breed with 30,000 piglets in Hungary. Then its popularity declined and Mangalitzas were even close to extinction in the 1970s. Today, there are about 7,000 sows with which to breed in Hungary and the breed is also bred in the United States and the Netherlands.

    The excellent quality of its meat and hefty bacon layer was soon known throughout Europe, making the Mangalitza one of the most popular pig breeds in Switzerland. After World War II, the industrialization of animal husbandry in the 20th century caused the Mangalitza to be increasingly displaced by the modern, much faster growing breeds with top performance. In Hungary itself, the Mangalitza pig was still successfully maintained for a long time, but with the collapse of the Eastern Bloc, breeding disappeared from state protection and the Wollschweingerite was finally in distress. Nevertheless, there are still farmers and hobby farmers who cherish the breed. Thanks to dozens of breeders throughout Europe, the Mangalitza pig has been able to survive.

    HISTORY

    Meat

    The Mangalitza is known for its marbled dark meat with a thick white layer of bacon. It is stronger in flavor and especially much fattier. The bacon layer on the back can be up to 25 cm thick and the meat itself is also drenched in fat.

    The Mangalitza cannot be compared to any other meat pig and is pre-eminently a particularly luxurious meat and fat pig, which is known as an exclusive product. Not only is the subcutaneous fat layer of this pig much thicker, the meat is also visibly veined with fat. According to many, the meat is the best pork on the market and the fat is also more fluid with a lower melting point.

    Mangalitza fat is polyunsaturated fat. Its Omega-3 content is up to animal times higher than fish and melts on the tongue. Eating it regularly decreases cholesterol, making it good fats. During cooking, the meat retains its moisture nicely and it is particularly tender. The fat is also excellent for frying.

    Mangalitzas are ready for slaughter after one and a half to two years of running outside. While an average pig is ready for slaughter after only six months. That partly explains the higher price of the meat. All that healthy fat gives the pink meat a full, intense flavor. Especially when the meat is fried in the pig's melting fat.