Mangalitsa

Also Known by: Wollschwein (German), Mangulica, Mangulac, Mangalita, Mangaliza, Mangalica, Hungarian Curly Coat, Porc laineux des Pacages, Wollhaariges

Origin: The homeland of the Mangalitsa was the former Austria-Hungary. In the past century this swine breed extended into far reaches of Europe. The Mangalitsa was much favored as a bacon and lard producer. Our eating habits have changed; now hams and cutlets are in demand. The Nobel Swine has long surpassed, almost squeezed out, the Mangalitsa.

Characteristics: There are other qualities which distinguish the Mangalitsa, and to maintain these is the firm intent of all breeders. The Mangalitsa is robust, resistant to diseases and stress and of a balanced disposition. Powerful legs and strong hooves allow it to securely move about in any landscape. A simple, draft-free and rain-tight shelter suffices. Important is freedom to move about outside. The thick, bristly coat protects in all kinds of weather. Important is also a wallow in which the animal can cool itself off and care for its skin. The breed is found in several color varieties; yellowish-white (chief), black or swallow-bellied (Syrmia), red (bristles) and Kula.

The Domestic Animal: The Mangalitsa is suited for extensive pork production. Its fodder should be diverse, but modest. The animals are good fodder utilizers. The risk of overfattening is great with too rich fodder. The fresh meat tastes strong, is juicy, tender and doesn’t shrink in the frying pan. The meat is excellently suited for sausages, dry sausages and smoked sausages. More and more preferred are the suckling pigs for their good fresh meat qualities.

Breeding Organization: Since the fall of 1994 the Swiss United Mangalitsa Breeders exists. It works in partnership with the Pro Specie Rara.