Mangalista the Big Hog

Mangalitsa is a breed of pig grown especially in Hungary and the Balkans known also as a curly-hair hog. It belongs to European unimproved lard-type breeds (as well as Iberian Black, Sicilian Black, and Alentejana pigs) that are descended directly from wild boar populations

NAME

The name could be derived from the Serbo-Croatian mangala svinija (well-fed hog) or the Romanian mâncare (food)

History

The breed was developed from older hardy types of pig (Bakonyi and Szalontai) crossed with the Sumadia breed of Serbian origin (1833) (and later others like Alföldi or Croatian Šiška and Syrmien). The development took place in Hungary in the early 19th century. The new quickly-growing "fat-type" hog did not require any special care, so it became very popular in Hungary. For the improvement of the breed The National Society of Fat-Type Hog Breeders (Mangalicatenyésztők Országos Egyesülete) was established in 1927.Mangalitsa was the most prominent swine breed in the region until 1950 (the number of the hogs in Hungary in 1943 was 30 thousand). Since the 1950s the popularity as well as population of Mangalitsa have been decreasing within the context of greater food dissemination and inventions such as the refrigerator. In the present time, hobby keeping of Mangalica has become popular. The current number of Mangalitsa hogs in Hungary is slightly over 1000.

Physical characteristics

The Mangalitsa pig breed (also spelled Mangalica or Mangaliza, in German Mangalitza or Wollschwein) is distinguished by its rich and curly coat, which can be blond, black (with swallow bellied variation), and rarely red. Blond (szõke) Mangalitsa is the most common and popular. The skeleton is fine but very strong. The skin under the fur is greyish-black; the visible parts are black as well as tits and hooves. The number of female tits is 10–12. On the lower edge of the ear one can find a bright spot (an inch in diameter), the so-called "Wellmann fleck". The breed is admirably hardy and adaptable to mountain feeding and low temperatures.It is also extremely disease and stress resistant.

Husbandry

Mangalitsa cannot be kept in close quarters and 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.




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