[Weaner]

I look after a six month old Mangaliza x Sandy & Black which is due to be sausaged, the owner has been told it will be 75% fat and so they are loath to sausage it.
Is the percentage of fat correct, it will be mixed with two other pigs worth of meat.

[kelly58]

Were did they get their info from ? My Mangalitza x large black have just gone 'off' back in a week so will let you know. Doubt people would breed them if they were that fatty 

[Porterlauren]

How could any animal be 75% fat?

[MarthaR]

I don't think that can be right. I have just finished a couple of mangalitza x saddlebacks. They have a good layer of back fat but have made great joints and some good looking bacon is currently curing. I had some made some into sausages and taste good - not too fatty. Don't see why a mangalitza x OSB would be any fatter...

[HappyHippy]

I think there's been a mix up in communication somewhere 

Mangalitzas were/are a lard pig, you can get huge amounts of fat from them - up to 70 litres from one carcass apparently BUT you'd have to be feeding them on double cream and lots of fatty food stuffs.
If they've been fed a sensible balanced diet and not rushed to finishing weight there's no reason why they should be any fatter than any other traditional breed (and OSB's a generally a leaner breed anyway so having that in the breeding is a good thing  )

A good butcher will separate the fat from the meat and mix it at an appropriate level for sausages (normally around 80% meat to 20% fat) any excess fat would be discarded (or in my case, brought home, turned into lard and then into soap  )

I'd send it off and just make sure the butcher knows you don't want overly fatty sausages.
HTH
Karen

[pigalicious]

Happy Hippy is correct that the Mangalitza is a tallow pig, like many old traditional breeds. The tallow was used for many things, from candle making to greasing machinery. This is the main reason that many old traditional breeds are now rare, another reason being they generally take longer to mature. The fat to meat ratio depends on feeding and age, and could possibly reach a high percentage. The meat from these pigs is just as tasty as other pork and in many cases tastier.  P