Everything you want to know about Mangalica pig

Mangalica

Mangalica (Mangalitsa) is little known variety of pigs that gives extraordinary healthy meat.

This type of pigs was created two centuries ago combining several types of pigs.The pigs, “Shumadinka” (Serbia, Balkan) is mixed on the farm Hungarian nobleman with races as “Bakonyi” and “Szalantor”, which led to the formation of a special variety of pigs called Mangalica (Mangalitsa).

Subspecies of mangalica:

White angulica (Szőke mangulica) the largest subspecies mangulice equally good for fat and meat. Red mangulica (Vörös) is slightly larger than white. Wild mangalica, very rare, was prevalent in mountainous terrain and is probably the result of mating wild boar and white mangalica.

Physical characteristics

This pig has a medium long head with a slightly curved profile of the muzzle. The ears are large, lop-eared and fall forward covering part of the face around the eyes. This race is characterized by long curly bristles that cover the whole body. At birth, piglets have stripes, similar to the wild boar piglets. Mangulica is pig that looks like a sheep.

Meat of Mangalica pig

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100 g of fresh meat contained 15-20 g high quality protein (40% of daily needs), is one of the best sources of vitamin B, especially thiamine (50% of daily needs), pyridoxine (20% of daily needs) and vitamin B12 (30% of daily needs) and iron (10% of daily needs). Consumption this meat leads to creating HDL cholesterol and reduction of LDL cholesterol. Meat of mangalice has 75 percent less harmful cholesterol than white pigs, a half of beef and chicken,  so that the meat of mangulice suitable for people who have higher level of fat in the blood.It has an exceptional taste. Because of excellent taste, in the late 19th century became the most popular pig in Europe. Meat of this pig is darker, juicier and with stronger smell than white pigs.

Its fat in quality can be compared with olive oil, because it has only good cholesterol.

In Spain, they use Mangalica for the long, air-cured process that makes their hams famous around the world.

Mangalica meat

Farming

After about 15 months (compared to five months for conventional pigs), they’ll weigh around 230 to 250 pounds and have the perfect combination of meat and fat. With no additional nutrition reach about 80 kg a year, but with adequate food may increase. Mangalica (mangalitsa) is easy for farming, these pigs are extremely resistant to diseases and stress (Mangalitsa never gets diabetes). The piglets follow everywhere sow in search for food. When acorns start dropping from the trees, they are busy all day looking for them, also they like the fruit that drops from the tree: quince, plums, apples… Depending on the subspecies of mangulice sow farrowed 5-8 piglets. The piglets of mangulice look like wild pigs. Mangalica promotes the environmental aspects of its extensive cultivation, but also a genetic predisposition for the production of biologically high-quality meat. You must provide them mud becaouse thermal regulation.

Pig farming can be a profitable business, meet of mangalica is very expensive. The price is high because meat is very very high quality and because this pigs are farming in a natural way. Chris Andersen has spent a lifetime raising money on Wall Street. Now he is raising Mangalica pigs… Read more about his farm in the United States.

Mangalica

 

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