The Mangalitza Pig is a very special breed - not a new modern one. It is an old breed from the austrian - hungarian empire. Now almost spread all over the world in different regions from Italy to Finnland from Texas to Washington, from Serbia to Russia. Living in varios kind of vegetation areas. Extremly adaptable and thankful for freerange keeping. Famous for his fat quality and consistence (fatty acid composition - downloads) the mangalitza pig is on his way to settle down in the best restaurants all over the world as well as in family kitchens. Remind people of the old styled salami and pork roast on sunday at grandmothers house. And everybody knows, fat makes the flavour of the meat!
Mangalitsa is an undemanding lard type pig. The sows have litters with relatively small to very good mothering abilities. The Mangalitsa is developing - in comparison to the rapidly developing industry breeds, extremely slowly. The fattening ability has averaged 750 g daily gain. Nonetheless, all but about one year old boars and sows at the age of one and a half years already used for breeding. The slow development can not look at the Mangalitsa pig as a disadvantage because it is a tougher nature. This makes the Mangalitsa pig even under unfavorable circumstances rather thrives, his great desire to move it leads to stubble in far preferred woods and pastures where it unless it has something to eat, and can overwinter freeranged.
The Mangalitsa pig is characterized by considerable roughage intake for grazing animals. The initial farming methods were "Weidehut" and fattening of pigs in acorn forest. While in the legal abolition of wood pasture and the resolution of the jointly used rough pastures 19th Century of free range in Central Europe once the livelihood deprived, parts of Eastern Europe (eg Hungary) preserved this tradition and now a lot of other farmers all over the world try to preserve it as well.