Pigs with curly, sheep-like coats are a departure from the typical image of swine. Distinguished by their thick fleece, their unique appearance is not a modern novelty but a trait rooted in a specific history. This distinctive coat hints at a past where these animals were adapted for different environments and agricultural needs than more common breeds.
Identifying the Curly-Haired Breeds
The primary breed known for its woolly coat is the Mangalitsa. This Hungarian pig’s fleece is thick and curly, becoming more prominent in colder months to serve as protection against harsh weather. This trait results from its development from hardy pig types crossbred with wild boars.
There are three main color variations: Blonde, Swallow-bellied, and Red. The Blonde is most common, while the Swallow-bellied has a black back with a cream-colored underside, and the Red variety has a ginger-hued coat. While the Mangalitsa is the last remaining pig with such a fleece, the now-extinct Lincolnshire Curly Coat pig from England also shared this characteristic.
From Royal Origins to Near Extinction
The Mangalitsa breed was developed in the 1830s within the Austro-Hungarian Empire. Archduke Joseph, Palatine of Hungary, crossbred traditional Hungarian pigs from the Bakony and Szalonta regions with the Serbian Šumadija breed and wild boars. The goal was to create a “lard pig,” an animal that could produce high quantities of fat, and for decades, its lard was a dietary staple in the region.
The breed’s dominance waned in the mid-20th century. A shift in consumer dietary preferences away from animal fats and toward leaner meats, along with the availability of vegetable oils, reduced the demand for lard. These changes made the slow-growing Mangalitsa less viable than modern breeds, and by the 1990s, its population had dwindled to fewer than 200 pigs in Hungary.
The Modern Mangalitsa
The revival of the Mangalitsa began in Hungary during the 1990s, led by conservation efforts from breeders like Peter Toth that saved the breed from disappearing. Today, the Mangalitsa is a heritage breed with a role in the culinary world. Its meat is prized for its rich marbling and flavor, often compared to high-end beef.
The meat is a deep red and contains high levels of omega-3 fatty acids. Its lard is also valued for being lighter and having a lower melting point than that of other pigs. The breed’s docile temperament and suitability for pasture-based farming have made it popular with small-scale producers, securing its place in a niche market.