Date: 10 Mar 2010
As many of you will know I have been keeping Mangalitza pigs for a year or two at Doves Farm. I first saw these amazing animals in their home country Hungary while visiting organic farms who supply grain to us. This breed was developed by the royalty of the Austro-Hungarian Empire, because they are less prolific and hence less commercial. They nearly died out completely in the 1960’s under communist rule, getting down to only about 100 head in the world. But there has been a great revival and there are now colonies in many countries. In the UK there were 7 individuals imported a few years ago and the current population are descended from these few.
As you can see from the photos, the most famous characteristic is the thick fur that they grow to keep warm in winter, although it gets much thinner during the summer. They are very docile and kind natured although most protective of their young piglets. We currently have 2 sows, Damson and Daisy and they have just each had another litter each of 6 & 5, we plan to increase the herd a little over the coming years.
They are kept on grass pasture but are very vigorous rooters so the grass tends to get ploughed up especially in wet weather, and they have to be moved on to fresh paddocks, They are currently in our woodland doing a great job of undergrowth clearance.
The pigs are fed exclusively from our food business, mainly the bakery, on organic and fair-trade misshaped biscuits and snack bars, with a bit of organic grain and flour; surely the most expensively fed animals in the country.
The meat is quite dark and full of pork flavour, originally they were 
famed for making dried salami and their meat is still the top quality level for Palma hams. We are curing some of the meat, the bacon we have tested has a lovely rich flavour and quite a robust fat, we will have to wait for more months before we try the dried hams, but they should be very special. - Michael
