Other common names: Mangalitza Pig; Mangalica Pig; Wooly Pig; Curly Hair Hog; Curly Coated Pig
The Mangalitsa pig is a European unimproved breed from Hungary and the Balkans that is descended directly from wild boar populations. The Mangalitsa is classified as an extreme "lard-type" pig breed, which, unlike "meat-type" pig breeds, produces a very fat and marbled meat.
In March 2006, 17 Mangalitza (UK spelling) were imported from Austria into the UK. These are registered with the British Pig Association (BPA) and the pedigrees are being maintained on the BPA Mangalitza Herd Book. In August 2006, Wooly Pigs, an American company, imported a herd from Austria to the United States.
Appearance / health:
There are three Mangalitsa types - Blonde, Swallow bellied and Red. They all have the same behavior although the only difference is the color. The Blonde Mangalitza is blonde. The Swallow-bellied (originally produced by crossing the Blonde Mangalitsa with the extinct Black mangalitsa, has a blonde belly and feet with black covering the rest of the body. The Red Mangalitsa (produced by crossing the Blonde Mangalitsa with the Szalonta breed) is ginger. Other breeds (black, wolf, and baris) have died out as pure-bred forms, though their reconstruction from selective breeding of mixed varieties is debated in Hungary.
Despite their energy and gregarious nature, pigs are sensitive animals. They are easily stressed by travel, vaccinations, extreme temperatures, and new surroundings. Stress makes them susceptible to ailments like pneumonia and bronchitis (due also to their small lungs relative to their size). They are also susceptible to animal viruses like influenza. Pigs commonly suffer from mad itch (or pseudo rabies), dysentery, and parasites (lice, ticks, and ascarid worms).
Healthy pigs have shiny hair, bright eyes, strong appetites, and high energy. Their normal temperature is 102.5F. Deviations from the normal temperature and other signs of poor health including diarrhea and coughing should promptly be brought to the attention of a veterinarian.
Housing / diet:
Pigs are active, curious animals that require room to explore, exercise, and just be their natural energetic selves. Sufficient space, relative to their size and weight, is a primary consideration because pigs that are crowded or confined to small spaces become stressed, and healthy growth and development is hindered.
Although constantly roaming and appreciative of open yards and fresh air, pigs also require a shed or housing that will let them sleep on a dry and clean area at night. Ideal ambient temperatures are 60-70F. Warm shelters with wood chip bedding are a must during cold months; water misters are recommended for the hottest months.
Pig housing should also include a feeder and a drinking water dispenser (usually a water barrel). Access to a water source makes it convenient to clean or hose out the pig shelters (and the pigs) as needed. Chain link fencing, shade trees, and a pond are recommended for backyard habitats.
Pig owners are advised to check with local authorities for legislation regarding the ownership and keeping of pigs in their homes and backyards.
As omnivores that eat plants and animals, pigs will consume almost anything that is edible like fruits, roots, flowers, grass, insects, worms, all types of meat, and even leftover scraps from the dinner table.
Unlike ruminant animals (cattle and goats), pigs have a single stomach. For healthy and fast growth, pigs require a high-energy diet composed of grain (corn, oats, wheat, barley), plus protein and vitamin supplements. Most commercially available feed for pigs combine various farm grains and the necessary supplements to ensure rapid and efficient development.
Pigs are best allowed to self-feed or eat as much as they want during the day to enable them to grow as fast as they normally can. Feeding should always include a good supply of clean, fresh drinking water.
high quality meat, Mangalista meat
muddy environment, eastern Europe, vegetable scraps, Pigs The Curly, Hungary
"The Curly Coated pig looks very similar to the Mangalitsa and is in fact a variant of the breed. The curly pigs are now quite common in the UK and it is not unusual for farmers in the UK to keep them.<br>Just a ten-minute drive from me, there is a small holding where two curly pigs reside. They are housed in a large, muddy field just off a country lane and not far from the local fishing lakes.<br>I often visit the curly pigs to feed them and they have even started to recognise the car engine. The pigs raise their ears and look in the direction of the car as it pulls up, certain they are about to get feed.<br>They are friendly animals and absolutely love their muddy environment. They also love to squelch through the mud, and if anyone gets close enough they are likely to find themselves covered in mud as the pigs love to stamp in the fresh mud and cover people in it.<br>The pigs will eat absolutely anything, but usually I take the curly pigs some old fruit, bread and biscuits. They also love vegetable scraps and cereals. The curly pigs get many more visitors aside from myself; they always look interested when they see another car coming, knowing that they are likely to get more to eat.<br>I like the satisfied sound the curly pigs make once they have eaten and they have a charm all of their own. However, they are difficult to care for and require a lot of work so they are only for the most dedicated of owners.."
From jane459 Jun 11 2013 9:42AM
"Maybe I did not mention before, but I am from Serbia (ex-Yugoslavia), and in my country there are many mangalista breeders. This type of pig is really special, and about its origin as well as the quality of the meat interesting facts and figures can be mentioned.<br><br>In the nineteenth century, the pig represents one of the main export products of Serbia, and the emergence of mangulice binds specifically to the period. It has been reported that Prince Milos Obrenovic gave the Hungarian Count Joseph Arcduku certain number of pigs are called ''Šumadinka''. In time of Milos (Milosh), Serbia was well known for breeding pigs. Šumadinka was crossed with the races as Bakonyi i Szalantor, on the famous Kis Jeno farm, which led to the formation of a special breed of pigs called ''mangalica''. Due to the extreme modesty and resistance on stress and climatic conditions,''mangalica'' were very popular in Vojvodina (especially Srem) and Hungary in the period of the nineteenth century until the fifties. Then the European market, back than was demanded in addition to meat, fat and bacon, also.<br><br>Mangulica, according to everything mentioned so far, is very easy to hold. Literally enjoys mud and part of the area where the holding should be assigned as mud-relaxing. Spending time in the mud, it is necessary for thermoregulation, but also from protection from ectoparasites. Appetites for food are modest, but still mangalista seek diversity as in free grazing is not a limiting factor. Mangalista takes advantage of everything that is eatable in her habitat, and with the addition of concentrated foods are very fattening and are subject to the accumulation of adipose tissue, whereas older animals reached a weight of 200 kg (440.925 pounds) or more. <br><br>These animals in Hungary, Switzerland, Austria and Germany enjoy increased popularity in the over the last decade or more . Its meat is sold as a result of a marketing approach that specifically promotes the environmental aspects of its extensive breeding, and genetic predisposition for biological production of high quality meat. <br><br>Pigs mangalista or mangalica were declared to genetic resources and the high quality of meat and specific properties, the interest in this type of meat and meat products is increasing. <br> <br>The latest expert advice on nutritional values ''mangulice'' broke the prejudices of pork as the least healthy type of meat. Mangulice meat because of its positive impact on the composition of cholesterol - reducing the level of bad (LDL) and increase levels of good (HDL) cholesterol. Cholesterol content in meat mangulitsa is on average 50-75% lower than the average cholesterol content of pork from other races. <br> <br>Intensive farming and one-sided selection resulted in, among other things, the big difference between mangulica and many noble pig races. The remaining mangulica's pigs result mainly of natural selection and rural households, which were not able to apply the classical veterinary preventive and curative. <br><br>Meat mangulice has exceptional nutritional value. It has great nutritional density - 100 g of fresh meat contains 15 to 20 gr of high-quality proteins, which accounts for 40% of daily needs. Outstanding source of vitamin B, especially thiamine (meets as many as 50% of daily needs), vitamin B6 (20% of daily needs) and vitamin B12 (30% of daily needs of the human body). Not negligible values of iron, containing as much as 10% of daily needs. This is particularly important for some categories, such as children in growth and development, pregnant women, nursing mothers and all women of childbearing potential who are prone to anemia, where the intake of protein, iron and vitamin B12 is essential for prevention. <br><br>Mangulica or Mangalista meat is used to make all the traditional products: bacon, ham, dried and smoked sausage, pork sausage, cracklings, fat. All of these products are much tastiest, a from the health point of view are better than conventional pork products.."
From IvanoBalic Aug 23 2014 9:29AM