A little bit about what makes a Mangalitza, a Welsh Mangalitza. This from Welsh Mangalitza's Stuart...
Our stock is farmed truly free range, it's is bred, farmed, butchered and cured by us and within 5.6 miles, the pigs are slaughtered in Tregaron in small family run abattoir.
We are the only Mangalitza farmer producer in the UK, we believe this gives us a unique insight in farming our livestock, we see, butcher and cure our carcass regularly and first hand to provide for our weekly markets and events. The latest pig in the butchery was 32 months old.
We feed our pigs a home mixed feed that we designed ourselves. We don't use Soya, Palm, GM crops or waste such as potatoes and Brewers grain, both of which are not an ideal feed for pigs. Our straights are sourced as locally as possible. This enables us to rear to exact and different ratios of carcass. We do not farm to any quotas, the pigs leave us when they are ready, this could anything up to 5 years for certain customers.
We are one of the very few fresh blood blackpudding producers in the uk, and even fewer again use fresh blood from there own pigs as we do.
We had a very busy time here and Mangalitza was on the Christmas menu for many a customer, both local and further and further afield, that said well over 95% of what we produced was sold at farmers markets or delivered locally, there is a fantastic following for the beautiful fat pig locally. The fresh blood black pudding and loaf we produce is always a firm favourite and we are the only producer of Mangalitza black pudding the UK and the to my knowledge the only fresh blood producer in Wales and one of the very few in the uk to make blackpudding a from their own pigs, it really is a rare beast!