Serbian Moravian breeders believe that the meat of this autochthonous breed is exceptional and incomparable to other species, although it requires more time and attention during ripening. The Moravian pig, together with the Šumadinka and Resavka, is one of the three most famous autochthonous breeds of pigs in Serbia. Although the Moravian meat is of high quality and this breed is resistant to diseases, in the past it was threatened with extinction due to the transition of many producers to more profitable foreign breeds.
Fortunately, the situation has changed, and more and more breeders recognize the value of the Moravian pig, whose meat fetches prices up to 100% higher than ordinary pork. This trend is confirmed by reports from specialized channels and portals for domestic agriculture. Breeders, such as Vladimir Pavlović from Kremna near Užice, point out that once you try Moravian meat, it is hard to go back to white pigs. Moravka takes 10 to 12 months to ripen, which requires patience, but the rewards come through quality and price.
With Moravka to profit
Moravka proves to be an easily sustainable race, resistant to cold. At the same time, growers feed it exclusively with a natural mix of cereals and alfalfa, without the addition of concentrates. Đuro Karnjež, a breeder from Rakovica on Fruška Gora, adds that the Moravka does not require special housing conditions and can be pollinated even in the forest, which makes its cultivation even easier.
Although it was once close to disappearing, today the Moravian is on the road to recovery. Originating from the Morava River Valley, the Moravian was once Serbia’s key export brand before foreign breeds took over. With government subsidies and growing interest in indigenous breeds, more breeders recognize its potential.
The main advantage of Moravia is the top quality of the meat. And the profitability of its breeding is evident, despite the fact that it requires more food per kilogram of growth compared to white pigs. Breeders, like Pavlović, set the price of Moravian roast beef at 3,200 dinars, while sausages cost 2,000 dinars. This price range shows that there is an economic logic in breeding these autochthonous breeds.
Source: Farmer
Source: boljazemlja.com
