Category:Mangalitsa Hog

The Mangalitsa is a swine breed and is also known as Wollschwein (German), Mangulica, Mangulac, Mangalita, Mangaliza, Mangalica, Hungarian Curly Coat, Porc laineux des Pacages, and Wollhaariges. Since the fall of 1994 the Swiss United Mangalitsa Breeders exists. It works in partnership with the Pro Specie Rara.

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, but hams and cutlets are now in demand. The Nobel Swine has long surpassed, and almost squeezed out, the Mangalitsa.

Characteristics
There are other qualities which distinguish the Mangalitsa. 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 on any landscape. A simple, draft-free and rain-tight shelter suffices. Freedom to move about outside is important. The thick, bristly coat protects it in all kinds of weather. A wallow in which the animal can cool itself off and care for its skin is also important. 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 does not shrink in the frying pan. The meat is excellently suited for sausages, dry sausages, and smoked sausages. The suckling pigs are preferred for their good fresh meat qualities.