TASTE
Mangalitsa produce a meat so good it has been hailed as the 'kobe beef of pork'. The breed that was on the verge of extinction is now prized for its high fat content, incredibly concentrated flavor, and highly marbleized meat, all qualities that were once rejected in preference for 'white' low fat pork. The meat is red and resembles a high quality beef steak that is marbled with goodness for that succulent flavor.
TEMPERAMENT
Despite the belief that there's Wild Boar in the genetic mix – these pigs are tough and hardy, as well as being remarkably docile and friendly. As long as you work with them they will let you love on them and give belly rubs galore.
SIZE
Slow Growing – The Mangalitsa pigs are slow growers, but that's what produces the great flavor they are known for. They are typically slaughtered between 15 and 18 months. At this point, they will weigh approximately 300 pounds. This is much longer than a typical meat pig which reaches the weight to slaughter at 6 to 7 months.
CHARACTERISTICS
Its name means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah. Not only does the Mangalits pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The fleece can be black(Swallow Belly), or red, but is most commonly blonde.
HISTORY
These hair-covered pigs were historically bred by Hungarian farmers for their fatty meat, and ever since they have continued to be a popular pork option around the world! The Red Mangalitsa pigs are considered a heritage breed – meaning that they were raised by our forefathers dating all the way back to the 1800s.
LIFE SPAN
If not butchered at the preferred age of 15-18 months for best tasting and most tender meat. Mangalitsa can live up to 25 years and can be a very placid, docile breed in the right hands and if fed correctly.
Mangalitsa fat has many potential health benefits, including:
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Heart health: Some studies suggest that diets containing Mangalitsa pork fats may reduce the risk of heart disease.
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Cholesterol: Mangalitsa lard is high in monounsaturated fat, which can lower LDL ("bad") cholesterol levels.
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Vitamin D: Pastured Mangalitsa lard can contain high levels of vitamin D, which is fat-soluble and can be difficult to get from supplements.
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Antioxidants: Mangalitsa lard is rich in antioxidants.
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Omega-3 and 6 fatty acids: Mangalitsa lard is high in these fatty acids.
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Minerals and vitamins: Mangalitsa lard contains a range of minerals and vitamins.
Mangalitsa pigs are a curly-haired, lard breed that originated in Hungary. They are known for their reddish meat that is highly marbled with creamy white fat. Mangalitsa fat is also popular with chefs and pastry chefs for its flavor and versatility in cooking and baking.