Why should you choose Bazna pigs?
- It has the most tasty pork meat because it is marbled and gentle, it also has tenderness, succulence and a consistent aroma; it’s better than any pork meat (we mean here the commercial breeds);
- The Bazna pigs meat contains fats (lipids) with lower density and with lower capacity to retain water → less cholesterol (just like the Mangaliţa and Vietnamese breeds – that contain good cholesterol);
Example: Our ancestors (from Transylvania) were eating almost every day bacon and fat from these pigs and they did not have such high levels of cholesterol as people have nowadays, when everybody eats only low fat products.
- The Bazna pig meat is recognized by the connoisseurs, the ones for which the taste makes the difference.
The Bazna pigs are easy to breed. The maintenance and feeding conditions are flexible. They eat corn and other cereals (wheat, barley) and they develop very well without concentrated food. They are very resilient both in hot and cold weather.
The Bazna sows are good mothers, they can farrow in household conditions without the needing special farrowing boxes and the piglets are resilient.
During gestation the Bazna sows accumulate a big quantity of fat. Later on, this fat becomes very useful (as a protective layer) both during the lactation and the winter.
During lactation, the sows can loose a lot of weight because they have this reservoir of energy and they can lactate the piglets until they are 2 months old. Because of this energy excess, the piglets born in winter are much more resilient and less sensitive than with other breeds.
The Bazna pig can adapt to any conditions. Therefore, this breed is very demanded by peasants and shepherds, as it can be bred anywhere: at the sheepfold, in the stable, in the pig stein, in the yard, etc.
The bacon of this pig is soft and buttery, it melts in the mouth. It is a well-known Transylvanian specialty.
Why the Bazna pig was not promoted ?
1. Because it did not lend to the intensive breeding conditions.
Example: Compare the taste of the tomatoes grown in the garden with the taste of the tomatoes grown in the glass house!
2. Because 1 kilogram of bacon is obtained with double the cost of 1 kilogram of meat. The fat pig was not cost efficient for the producer, for the butchery or for the dealer.
Example: if you went to a butchery with a 120 kg Bazna pig, it had the bacon layer thicker than a meat pig’s and was not profitable for the butchery because from each pig a plus of 15 - 20 kg of fat remained compared with the meat pig. Due to this reason, the mixed pig was not promoted (Bazna = meat + fat), and the meat pig was promoted, even if in this way the savory (taste) of the meat was lost.
The butcheries were forced not to take pigs from the population anymore and if they bought any, they were meat pigs.
The Bazna pigs were predominant in Transylvania, and following the infusion with meat pigs that took place after the revolution and promoted after 1989, especially with the breeds Pietrain, The Great White, Duroc, etc., some very good looking exemplars resulted and in time. This infusion of meat pigs almost caused to the disappearance of the Bazna breed.
What would you rather eat? A pork meat from a pig bred with concentrated food, with no taste, or the meat of a Bazna pig, fed only with cereals, with soft and buttery bacon and an extremely tasty meat?
Important! When you buy black pigs with white belt, be careful not to buy pigs with this color which are not Bazna pigs. Examples: Hampshire, Wessex, Essex, Schelschwein, Sfaben-Hall or their co-breeds.
Articles about the Bazna pig