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Far, far away in the meadow, grazing... no, not a sheep. The Hungarian Mangalitsa pig is a unique and very interesting breed with curly bristles. From a distance, Mangalitsa can really be mistaken for a sheep. Especially if only the back is visible from the grass. Because of the winter fluff that pigs acquire during the winter, they are often called the Hungarian Downy Mangalitsa, but they are the same breed.
Origin story
The only fact that is considered indisputable is that pig breed The Hungarian Mangalica was developed by Archduke Joseph in 1833. Further data diverge somewhat. According to the main version, domestic Hungarian pigs were crossed with wild boars, and today at least 50% of Hungarian Mangalitsa carry wild boar genes. It’s easy to believe this version when looking at the photo of this Hungarian Mangalitsa boar.
The genes of wild ancestors clearly leaped within him, giving the domestic pig the long snout and erect ears of a wild boar.
The second version of the origin of the Hungarian Mangalica breed is somewhat more complicated, although the Archduke also appears there. According to this version, Joseph received from somewhere as a gift a dozen semi-wild Serbian pigs, of which 2 were boars.History is silent about what was meant by the word “half-wild”. Either a cross with a wild boar, or these pigs simply lived year-round in the forest on pasture and shied away from people.
The resulting semi-wild pigs were crossed with Mediterranean and Carpathian stock, adding reed pigs from the southeast of Hungary. According to this version, the Hungarian Mangalica pig breed was developed only in 1860.
The first version of the origin of the Hungarian Downy Mangalitsa pig breed refers to Mangal, which was bred by crossing the Carpathian (Hungarian) Mangalitsa with a wild boar.
The parent breeds of pigs from which Mangalitsa was developed had tough, fibrous meat and low fat content. This is quite natural for wild pigs, even if they are nominally domesticated. Hungarian Mangalitsa were not allowed to feed free year-round pasture, although in the summer they were regularly grazed like any other domestic pig.
Due to the quiet lifestyle and the presence of movement when walking to the pasture and back, the Hungarian Mangalica fattened classic marbled meat, where muscle fibers interspersed with layers of fat. Such meat had excellent taste and was highly valued by gourmets of that time.
In the 50s of the last century, a healthy lifestyle and a slim figure began to come into fashion. And the belief that fat is gained by eating lard led to an increase in the consumption of lean meat, and meat breeds of pigs began to displace meat-fat pigs.
As a result, the number of Mangalitsa pigs has decreased so much that the breed is almost listed as extinct. And then jamon and lomo became fashionable not only in Spain, but throughout the world. And in the 90s of the last century, it turned out that for the production of these delicacies there was a catastrophic shortage of pigs capable of producing marbled meat.
The Spaniards had to revive the Hungarian Mangalitsa, using specific care and feeding to obtain quality products. Today Mangalitsa is no longer an endangered breed of pig, although it still remains quite rare.
In Hungary in the 2000s, the Hungarian Mangalica was declared a national treasure and began to popularize the breed. In addition to its productive characteristics, advertising used the unusual appearance of the breed, advertising it not only as the Hungarian Downy Mangalica, but also as a curly pig that is not found anywhere else. Mangalitsa is quite popular in Ukraine and the UK. In Russia, the breed population of the Hungarian Mangalitsa is still very small, which is why these pigs are often crossed with other breeds. Crossbred piglets are sold under the guise of purebred piglets, since prices for Hungarian Mangalitsa are very high.
Description
Since the Hungarian Mangalitsa pig breed belongs to the meat-greasy breed, its exterior also corresponds to this direction. These are pigs with light but strong bones. The format is medium, the body is not as long as that of meat pigs. The head is medium in size, with a curved and relatively short snout. The ears are oriented forward. The back is straight.Sometimes there may be a slight arch, but ideally the back should be rounded, and from a distance it really looks like a sheep’s. The chest is voluminous. The belly should be big.
The description of the Hungarian Mangalica breed states that these pigs should have curly bristles. And from this moment the confusion begins. In some sources, the description of the Hungarian Mangalitsa indicates that its bristles curl only in winter. After the summer molt, the long bristles and downs fall out, and the shorter bristles grow straight. According to the reviews of the owners of the Hungarian downy Mangalitsa, who bought their Hungarian pigs in a breeding nursery or from a trusted supplier, the stubble of the Mangalitsa should be curly even in summer.
If we compare the photo and description of the Hungarian Mangalitsa breed with the description and photo of the Mangal breed pig, then thoughts arise that under the guise of the Hungarian Mangalitsa they often write about Mangal. Well, just think, three letters make all the difference. In fact, these two breeds of pigs are not the same, although they are relatives.
The top photo is of a Hungarian downy Mangalitsa, the bottom photo is of a Mangal breed pig.
When comparing summer photos of Mangalitsa and Mangal pigs, it is easy to notice that although the Mangal is “woolen,” the pig’s bristles are straight. In Mangalitsa, even in summer, the stubble curls in rings. Mangal's ears are often erect, rather than pointed forward. The stripes of piglets of the Hungarian Mangalica breed can be distinguished in the photo, but you have to look closely; in piglets of the Mangal breed, the characteristic “wild” color is clearly expressed.
Colors and characteristics
Mangalitsa has 4 color options:
- white;
- red;
- black;
- two-color (swallow).
The most common among them is white.Pigs of this color are most often found on farms and private farmsteads. The white color of pigs is more convenient because after slaughtering and cutting up the carcass of a white pig (Hungarian Mangalitsa), the dark remains of bristles in the pig skin will not confuse buyers. For yourself, if you want a variety of colors, you can purchase one of the other three options.
The second most popular color is the “swallow” color. The decorative appearance of a pig with this color attracts many private owners. Often these piglets are bred not for meat, but as pets. True, due to their size they are still kept in a pigsty. The photo shows a pig of the Hungarian Mangalitsa breed, two-tone swallow color.
If early evidence is to be believed, “swallows” used to be larger than Mangalitsa of other colors. Now they differ from individuals of other colors only in their shorter and coarser bristles.
Red and black colors were at one time very rare and there is information that piglets of this color cannot be purchased privately. In reality, everything is different. Perhaps once upon a time piglets of these colors were not really sold to private owners. Today in farmsteads you can find all four colors.
In a professional photo, the red Hungarian Mangalica pig looks very impressive. Especially if the pig has a rich color.
But the black Hungarian Mangalica is for those who like black colors.
Since Mangal is a hybrid of Western European wild boar and Mangalitsa, wild boar traits often appear in this breed.
Signs of purebred
Regardless of the type of color, the skin near the eyes, on the snout, nipples, near the anus and on the inside of the tail should be black. Eyelashes and eyebrows are also black. The bristles at the tip of the tail and near the snout are black. The skin of the legs is black. There should be no pink spots on the patch.
This spot is called Wellman's spot and is considered the main sign that the pig is truly purebred. But for some reason no one takes a photo of the Wellman spot near the Hungarian Mangalitsa. Either all pigs are not purebred, or this is not such a constant sign.
Productivity
The productive characteristics of the Mangalitsa pig breed are low. The weight of an adult sow is 160-200 kg, a boar - 200-300 kg. The breed is late maturing. Piglets become sexually mature at the age of one year. In the first farrows there are 4-6 piglets. With a more mature queen, the number of piglets may increase. But farrowing 10 or more babies for purebred pigs is considered undesirable and atypical.
By six months the piglets reach a weight of 70 kg. The fat layer reaches 5.5-6.5 cm by the age of slaughter. To clarify the weight of a pig without scales, there are specially compiled tables of the ratio of the pig’s body length to the circumference of its chest. But due to the rarity of Hungarian Mangalica pigs, there is no separate size chart for them. But the Mangalitsa has a body type similar to other meat-fat breeds, so you can use the general table.
Advantages and disadvantages
According to reviews from the owners of the Hungarian Mangalitsa, its advantages include the ability to spend the winter without a warm pigsty, only under a canopy.
Reviews about the quality of Hungarian Mangalitsa meat are usually enthusiastic, but when the question concerns the timing of raising pigs of this breed and the amount of products obtained, the enthusiasm subsides: other breeds are much more productive.
You can often find negative reviews from owners of Hungarian mangalitsa. But this is not due to the shortcomings of the breed, but to the fact that it is difficult to find a purebred pig. The offspring of a crossbred pig is inferior in quality to its sires. Therefore, when a crossbreed is sold under the guise of a purebred Mangalitsa, the emergence of discontent when trying to reproduce these crossbreeds is natural.
Maintenance and care
Feeding and maintenance of the Hungarian Mangalica is generally no different from other breeds of pigs. Initially, the breed was bred as “semi-nomadic”, with constant grazing in the open air. Therefore, if necessary, Mangalitsa can overwinter in the open air, hiding in a haystack like its wild relatives. But if winter gains are needed, it is better not to place Mangalitsa in extreme conditions. Today this breed can be kept in three ways:
- in room;
- V paddock;
- mixed.
Confinement is the standard way of raising pigs. Due to the thick and warm stubble, it is not suitable for Mangalitsa.
To maintain thermal balance, Mangalitsa sheds excess stubble indoors, becoming an “ordinary” pig. At the same time, the quality of the meat also deteriorates, since to obtain the necessary “marble” you need to select a special diet. Without enough exercise, Mangalitsa are prone to obesity.As a result, maintaining a Hungarian Mangalitsa becomes significantly more expensive, and the cost of meat drops to the usual price for lean pork.
Keeping in a pen is much better for this breed. Caring for the Hungarian Mangalitsa with this method of keeping is not difficult. To protect pigs from the cold, it is enough to build a shelter that imitates a haystack. That is, provide a thick bedding of straw on the floor, and a warm roof on top. If you make a small hole, closed on top and sides with hay bales, as in the video above, such conditions will be enough for pigs to safely overwinter.
But just spend the winter, and not gain weight in the winter. In order for pigs to grow in winter, you need to carefully select what to feed the Hungarian Mangalitsa during the cold season. To do this, they must be given warm food in winter. As a hot food for pigs, they cook porridge from cereals or make bran swill. The food should be warm, but not scalding.
When penned, all pigs are kept together, including newborn piglets. In fact, this is analogous to keeping rabbits in a pit, but for larger animals.
The mixed type is convenient for keeping sows. Since offspring from pigs are produced twice a year, once inevitably falls during the cold season. Therefore, during cold weather, pigs are kept in a stable, and after the onset of warmth and the appearance of pasture, they are transferred to pens, grazing on pastures.
It must be taken into account that with a large number of pigs and a small grazing area, all the vegetation on the pasture will be very quickly eaten or trampled.Artificial pastures must be sown annually with forage grasses and the ratio of the number of pigs/grazing area must be observed: no more than 14 fattening pigs, 6 sows or 74 piglets from weaning to slaughter at 6 months are grazed on one hectare.
To avoid diseases, it is necessary to carry out all prescribed veterinary procedures and follow the vaccination schedule.
Feeding
Typically, the characteristics of the Mangalitsa indicate that this is a herbivorous breed and can be fattened on pasture when grazing in a meadow.
All pigs, without exception, including wild boars, are omnivores. This means that they can eat both plant and animal foods. But, not being predators, pigs kill only those who cannot escape from them. Or they eat carrion. The main percentage of their diet actually comes from plant foods that do not have legs. But grass and roots are only suitable for maintaining life; these pigs are fattened on grain feed.
In the old days, such situations were very common. Therefore, you should not rely on the fact that pigs are herbivores, and leave those who cannot protect themselves next to them.
When keeping pigs for fattening, they must be provided with green fresh grass. Hungarian shepherds still collect these pigs from the entire village every day and drive them out to pasture in the meadows. In addition to grass, pigs are given boiled kitchen waste and cooked porridge. In winter, instead of grass, pigs are provided with hay.
If possible, acorns, root vegetables, fresh corn cobs, pumpkin, legumes (the whole plant can be used), silage, beer and flour mill waste are added to the diet. Raw potatoes can be given, but it is not advisable due to possible solanine poisoning. To destroy solanine, it is better to boil the potatoes. Also, brooms are knitted for pigs from branches of deciduous trees and shrubs. But in this case you need to know the wild flora well. Some shrubs may be poisonous.
The “herbivores” of Mangalitsa will not refuse fish, frogs, snails, insects, and worms. Here you need to be doubly careful. The most dangerous type of worm for humans, the pork tapeworm, uses not only pigs as an intermediate host. It gets into pigs from snails eaten by animals. The definitive host of pork tapeworm is human.
In addition to regular food, chalk, meat and bone meal and red clay are added to the diet. It is better to place the latter separately and provide the pigs with free access to the bait.
Also, do not overdo it with table salt. Pigs are very prone to salt poisoning.
It is recommended to add grain feed to the Mangalitsa diet 30 days before slaughter and only 300 g per day. But according to reviews from owners of Mangalitsa pigs, this is not enough. Piglets up to six months require 0.5 kg of grain, adults up to 1 kg.
Breeding
The average gestation period in pigs is calculated using the formula 3 months, 3 weeks and 3 days. In total this amounts to 114 days. But farrowing times can vary from 98 to 124 days. Before farrowing, the sow is transferred to a dry and clean room with a thick layer of straw bedding.
A week before farrowing, the pig's udder swells and colostrum begins to be released. But not every queen will allow herself to be touched, so it is easier to navigate by “daily” signs: 24 hours before farrowing or even later, the pig begins to “build a nest” from the bedding. If the pigs all live together, the queen, ready for interrogation, aggressively drives out her neighbors. With a relatively small population in the room, she even manages to drive away the rest of the pigs.
Piglets are born very quickly and are immediately sent to the teats. In descriptions of the breed, Hungarian Mangalitsa piglets are advised to cut their umbilical cords and disinfect the cut with iodine to avoid umbilical infection.
The idea is good, but only on the condition that the pig does not have very strong “wild” genes that force sows to protect their offspring. Such aggressive pigs are good as queens, but they do not allow piglets to be caught and can tear a person. However, Mangalitsa has a strong enough immune system to deal with the umbilical cords on their own and do without human intervention.
After farrowing, the pig's bedding is completely cleaned. It is believed that this is done to prevent the sow from eating the piglets. In fact, a pig that eats piglets is immediately sent to meat. And the bedding needs to be cleaned so that the blood and amniotic fluid remaining on the straw do not decompose and infect the pig and piglets.
On the 5th day, piglets are given iron supplements to avoid anemia. On the 4th day, the fangs are broken off at the top and bottom with special nippers so that they do not injure the pig. But the latter can only be done if the sow allows it.
But with a living pig, the piglets will drink milk for more than a month, although at about two weeks they will begin to try to eat “adult” food.
The description of the Hungarian Mangalitsa indicates that piglets are born striped.
But the stripes of Mangalitsa are less pronounced than those of Mangals. In addition, piglets do not have curly stubble at birth. Hungarian Mangalitsa piglets become curly when they are over a month old.
But pigs feed piglets up to 2 months. If there is no need for intensive use of the sow, piglets can be left under the pig until this age.
Feeding piglets
In the very first days of life, piglets eat only pig milk. From 3-5 days you can introduce bait. At this time, the piglets should not yet be given green grass and vegetables. And piglets at this age do not eat solid food yet, so what can be fed to Hungarian Mangalitsa piglets at this age will have to be finely ground and made into a liquid mash that the piglets can suck through a nipple (if the pig doesn’t mind). The mash includes:
- peas;
- fried barley (pearl);
- corn;
- wheat.
From two weeks old, piglets begin to taste the food of adult pigs, and by a month they compete with the sow. Hungarian Mangalica piglets are weaned after a month, so the question of what to feed weaned Hungarian Mangalica piglets is not even worth it: the same thing that adult pigs are fed, but in smaller quantities.
Some nuances of breeding
When pigs are intensively used for breeding for meat, they occur in the first heat after birth. But sometimes the pig is not eager to meet the boar again. There may be two reasons why the Hungarian Mangalitsa is not hidden:
- the time for mating has not come;
- disease.
Typically, domestic animals come into heat on average 10 days after the cubs appear. But pigs are neat in this regard. The pig comes to the next hunt only 2 months after farrowing.
If you try to mate prematurely, the pig will refuse to accept the boar. A sign that a pig has come into heat is that the pig “gets up,” that is, it does not lie down as usual, but stands waiting for the male.
The second reason is much less pleasant. Only a veterinarian can make an accurate diagnosis. If a pig allows a boar but remains single, the reason is most likely hormonal imbalances. The abnormalities may be caused by an ovarian cyst or other problems. Some infectious diseases also cause infertility. Therefore, if a pig is single for no apparent reason, contacting a veterinarian is necessary.
Reviews
Conclusion
The Hungarian Mangalitsa pig breed is able to gain its position in Russia, thanks to the high-quality meat obtained from Mangalitsa piglets. Considering the interest of private backyard owners in this breed of pigs, Mangalitsa may spread throughout the Russian Federation. But this takes time.
I keep three pigs of this breed for meat, one is already in its second year, weighs about 150 kg, and the other two will be a year old in October, they weigh about 100 kg each, I feed them waste from the kindergarten and crushed food, of course they grow slower than ordinary pigs, let’s see what happens will be on the way out