06/15/2026
SOLD
🐷 7 Mangalitsa piglets🐷. 11 weeks old, DOB 3/26/26. Approximately 30-35 #.
4 females and 3 intact males. Located Oskaloosa. Please message for details.
(See breed info below if interested …)
Mangalitsa (pronounced mahn-ga-leetz-ah) is a heritage lard-type breed. They are noted for their flavorful red marbled meat that is referred to as “the Kobe beef of pork” 🥩 Perfect for charcuterie (dried cured meats), juicy even after cooking, and more tender than the commercially raised pork most people are accustomed to, Mangalitsa pork is not the “other white meat”. They also produce a large amount of luscious white fat with a unique flavor and healthy nutrient profile.
Known sometimes as the “wooly pig” due to its abundance of long curly hair, the heritage Mangalitsa (also spelled Mangalica or Mangalitza) is a low-maintenance pasture or timber breed, not requiring much in supplemental feed. It has good cold hardiness, an even temperament, and the ability to produce outstanding pork and lard on forage and foods that might otherwise go to waste. As a bonus, this breed can be electric fence trained for use in areas to benefit from rooting/tilling, de-compaction and fertilization to improve soil conditions.
Being an extreme bacon 🥓 and lard breed, Mangalitsa does grow at a slower rate than modern breeds (12 - 18 months to slaughter vs 6 - 7 months of commercial breeds) with the resulting meat on the carcass being around 40%. Yes, you read that right. Mangalitsa produce a lot of soft, creamy white fat that melts on your tongue, which is what they were developed to do!
Mangalitsa meat is deep red with a nutty flavor, more like beef than pork. The meat contains more minerals and vitamins because the pigs are kept outside and slaughtered at an older age, and marbling in meat increases with age. The pork also has a greater water-holding capacity than other breeds, and the fat is woven into the meat whether seen or not, so the meat stays juicy and tender even after cooking.
Mangalitsa fat melts below human body temperature (89.6F/32C). We all know such fats are much healthier for humans. It is rich in Omega-3 and 6 polyunsaturated fatty acids and natural antioxidants. According to studies, the levels of Omega-3 in Mangalitsa pigs are 2 to 3 times higher than in many varieties of fish. A truly unique nutrient profile! It’s been said that just one pig can provide a family with all of their cooking oil needs for a year.
The Mangalica is one of the fattiest pigs in the world; on average 65-70% of the carcass is fat, and lean meat is only 30 - 35% of the carcass, compared to over 50% in modern breeds. But that meat is considered among the tastiest pork in the world.
The pigs themselves are intelligent and calm, requiring little care. They forage well on their own, eating anything they find in the soil during their rooting, along with nuts and seeds. They do well in wooded areas. The sows birth on their own, building nests and caring for their young. As a heritage breed, they are slow growing compared to other more commercials breeds.. but the wait is worth it !
Though the Mangalitsa breed are slow growers, but that's what produces the great flavor they are known for. They are typically slaughtered between 15 and 18 months. At this point, they will weigh approximately 300 pounds. Patience though, all that extra slow grow time results in that Kobe pork!!
Carcass weight is typically about 60-65% of the live weight of Mangalitsa pigs after they have been processed, which includes removing the head, hide, and internal organs. For example, if a Mangalitsa pig has a live weight of 300 pounds, its carcass weight would be approximately 180-195 pounds with a yield of about 115 pounds of meat. Another example: a younger 150 pound live hog will have a 100 pound carcass (hanging weight ), which will yield about 60 pounds of meat (all rough estimations).
Hardy, calm and efficient, requiring only minimal basic care and dry shelter, Mangalitsa pigs gain well on forage for a good portion of their diet to produce the hams, chops, bacon, and lard essential for sustainable practices… making them an excellent choice for your next homestead pig!
