Crna slavonska svinja je autohtona hrvatska pasmina čiji nastanak datira iz druge polovine 19 stoljeća. Stvorio ju je grof Pfeier
križanjima krmača Crne Mangalice s Berkšir nerastima, a križanci su povremeno popravljani križanjem s Poland China nerastima.
Do 1950-tih Crna slavonska svinja bila je najraširenija pasmina u Slavoniji i uvelike se koristila za proizvodnju masti i tradicionalnih
mesnih proizvoda. Uvođenjem modernih pasmina i križanaca, broj Crnih slavonskih svinja drastično se smanjio te je tijekom 1990-tih
opstanak pasmine postao ugrožen. Kao rezultat poduzetih mjera zaštite i državnih poticaja efektivna populacija dosta se povećala
posljednjih godina te je u 2008. godini brojala 78 nerasta i 669 krmača. Pasmina je dobro prilagođena za držanje na otvorenom i tra-
dicionalni sustav uzgoja koji uključuje iskorištavanje pašnjaka i šumskih ispaša uz prihranu malim količinama žitarica. Veličina legala
je mala, u prosjeku 7 do 8 prasadi. Tovne sposobnosti također su skromne uz niske dnevne priraste i visok udio masti u trupu. Među-
tim, pasmina se odlikuje dobrom kakvoćom mesa uz posebice visok udio intramuskularne masnoće (6-7%) i visoku vrijednost mesnih
prerađevina. Povećanje proizvodnje i razvoj tržišta tradicionalnih mesnih proizvoda, kao što je Slavonski kulen, može u budućnosti
predstavljati najbolji put za dugoročno očuvanje Crne slavonske pasmine kao sastavnog dijela biološke raznolikosti.Black Slavonian pig is an autochthonous Croatian breed created in the second half of the 19th century. Until the 1950s it was the most
widespread breed in the Slavonia, mainly used for the production of fat and meat products. Recently, the population was drastically
reduced and in 1990s the survival of the breed was endangered. Due to current protection measures the eective population rather
increased; in 2006 there were 46 boars and 604 sows. The breed is well adopted for outdoor keeping. Traditional production includes
the utilization of pasture and woodland with supplement of a small amount of grains. Litter size of the breed is low, on average 7-8
piglets. The fattening abilities are also modest, with low daily gains and high share of fat in the carcass. However, the meat quality is
good, with high content of intramuscular fat (6-7%) and high appreciation of its meat products, like Slavonian kulen sausage. As a
part of current trends of support of sustainable and traditional food production systems, it becomes important to preserve the pro-
duction systems of local breeds and their products. Increase in production of traditional meat products, like Slavonian kulen, could be
the best way for long-term preservation of Black Slavonian breed as an integral part of future biological diversity
