The Mangalitsa is a Hungarian breed that is rapidly gaining in popularity with small farms and hobby breeders, foodies and restaurants due to its tasty red meat. The breed almost went extinct due to the new way of factory pig farming where a lot of pigs are crammed into indoor spaces too small for them, causing a very unhealthy environment for both animals and humans. Mangalitsas thrive outdoors, they have long snouts made to root and forage and don’t do well in confinement. They also are slower to mature than the factory raised breeds, thus being less economical to raise for a quick turn around. Being a lard pig they didn’t fit in with the new lean white meat concept that has been being pushed by the food industry. However, once you remove the fat, you sadly remove much of the flavor and tenderness of the meat. The benefit of the Mangalitsa’s lard came as a complete surprise to me once I started studying the topic- not only is it white and creamy (even my hubby who cuts every itty bit of fat of his meat eats it with delight), it melts in your mouth but the lard and meat is also heart healthier than that of other pigs’. According to independent scientific research by the College of Agriculture of Auburn University, “Mangalitsa meat is considerably higher in monounsaturated, or “good”, fatty acids and lower in undesirable saturated fats, factors that suggest Mangalitsa meat is healthier to consume”.
Olivia is expecting her second litter, and our wonderful Meishan boar is the boar.
We decided to keep Pepita, one of Peppas and Oliver’s blonde little piglets. Well, she’s not so little anymore, she was born 1/11/21.
Meishan/Mangalitsa mixes due 7/29/21
Click here for our pigs for sale page.
Our handsome boar Oliver is half swallowbelly and half red Mangalitsa , which makes him a strawberry blonde.
He has a very correct Mangalitsa phenotype and is on top of that very easy and pleasant to handle and deal with. He threw both swallowbellies and strawberry blondes when bred to Olivia.