Mangalitsa - Husbandry

Husbandry

The Mangalitsa produces too little lean meat so it has been gradually replaced by modern domestic breeds. It is usually fed with a mix of wild pasture, supplemented with potatoes and pumpkins produced on the farm.

The primary product made from this pig is sausage, usually packed in the pig's duodenum. The minced meat is seasoned with salt, pepper, sweet paprika, and other spices. It is then eaten in slices with pickled vegetables. The pork is also served braised with sauerkraut, potatoes, and stuffed peppers as a side dish. Farmers also produce smoked hams. The fresh meat tastes strong and juicy; the suckling pigs are much preferred for their good fresh meat qualities.

In the UK, the breed is kept free-range, fed on standard Sow and Weaner Pellets. The higher quality and protein levels of this food results in a slightly larger stockier pig.

In Hungary, most Mangalitsa pigs are raised semi-intensively or intensively.

Mangalitzas will happily rear their young (who are born striped like wild boars) in outside arks all year round without the need for additional heat and light.

Killing weight (for meat production) is generally achieved beyond 12 months of age, much longer and the additional fat gained becomes too excessive for the UK market.

Meat from Mangalitsa can be easily found in Hungary, as Hungarian farmers produce about 60.000 animals each year.