Mangalitsa pig

The Mangalita breed was obtained by crossing the large, long-haired, curly Serbian Shumandia pig with various domestic pig breeds from the Salonte and Bakony Mountains and wild boar in the late 18th century. It is a specialized breed for fat production. It has five varieties: blond, red, black, 'swallow-bellied' and 'barrow'. They are large animals with relatively short, bony bodies covered with wavy or curly hair and very thick undercoats. The head is relatively small, with suitably large and semi-visible ears. The neck is short, thick and muscular. The trunk is massive, barrel-shaped (slightly convex back line, and a sloping abdomen). The hindquarters are poorly developed. Prolificacy is low, between 5-6 piglets at farrowing, and sows, in addition to poor suckling ability, show poor maternal instinct. It is a semi-early breed, but the carcasses are the most suitable for the preparation of Sibiu salami.

In Ardeal it has been grown for over 160-200 years. In general, it is grown in small flocks, in households, but also in state establishments, in the west and center of the country and less frequently in the south-east (Tulcea county). The mongoose is not fussy about feed, contenting itself with pasture, oak acorns, roots and some berries, but reacting positively to supplementation with concentrates. The blond variety has a somewhat higher degree of improvement than the other varieties. It has been much appreciated by the locals for the quality of its meat and especially its bacon.