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Wooled pigs

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Wooled pigs

Post Number:#1  Unread postby akane » Fri Apr 20, 2018 6:06 pm


Anyone ever seen mangalista (mangalica)? A little more quality over quantity since they take 3x as long to mature but make low fat and apparently very tasty pork products. I wonder if the heavier furred ones have useful hair. I think I need some of the black piglets from the types/varieties video in the youtube links. http://www.balkanfoodrecipes.com/balkan ... alica-pig/
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Re: Wooled pigs

Post Number:#2  Unread postby Zass » Fri Apr 20, 2018 8:25 pm


I don't know anything about the topic, but that wooled pig is adorable.

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Re: Wooled pigs

Post Number:#3  Unread postby akane » Fri Apr 20, 2018 9:59 pm


The pure black seem to be rare but these are the swallow belly variety http://winfieldfarm.us/store/?page_id=485

Image
Image

Apparently it's expanded from 2 Iowa farmers to fairly numerous plus across the midwest and the west coast. A slow cured mangalista ham is still near $300 though. :lol: I didn't see what actual hogs cost on any site. The meat is red and while you can tell the texture is not beef it otherwise is similar in appearance.
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Re: Wooled pigs

Post Number:#4  Unread postby Zass » Fri Apr 20, 2018 10:20 pm


It looks delicious. To be honest, I didn't even know I liked pork until I had pastured pork. I always found grocery store pork to be bland and tasteless.

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Re: Wooled pigs

Post Number:#5  Unread postby michaels4gardens » Sat Apr 21, 2018 6:20 am


thank you, I learned something ... very cool--
meat-mutt rabbits, a few laying hens.

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Re: Wooled pigs

Post Number:#6  Unread postby GBov » Sat Apr 21, 2018 6:16 pm


I knew someone raising them in the UK. When I asked him if the wool was useful he said he didn't know and was NOT going to try to sheer his 400 pound sows!!! :lol:

He used to talk about the fat and the flavor, use to make me drool. His aim was for at least FOUR INCHES of back fat which took up to two years to reach on pasture. I don't know if he is still doing it but his customers use to wait for his pork so I guess it must be good.

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Re: Wooled pigs

Post Number:#7  Unread postby akane » Sat Apr 21, 2018 11:37 pm


The lard is in as much demand as the meat. :lol:
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Re: Wooled pigs

Post Number:#8  Unread postby GBov » Sun Apr 22, 2018 9:33 am


akane wrote:The lard is in as much demand as the meat. :lol:


I know it is here and I just raise little pigs! The thought of having so much lard is mind-blowing. :P

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Re: Wooled pigs

Post Number:#9  Unread postby akane » Sun Apr 22, 2018 3:02 pm


Low cholesterol lard. Some compared it to olive oil nutritionally but all the qualities of cooking with animal fat and eating it straight on bread. Probably worth the extra wait to make them fat in some countries than to sell it lean in the US where we've demonized lard for margarine and vegetable oils.
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