The best pork in the world in Hungary

Mangalica pig has a special delicious flavor, rich in fat, is always sought after by chefs and highly appreciated by the culinary world.

The Mangalica or Mangalitza is a rare Hungarian woolly pig. It has a thick, shaggy coat that covers its body like sheep's wool and has been known for about 200 years.

From the 19th to the early 20th century, this was the most common pig breed in Hungary. Mangalica was highly valued for its rich fat content, used to produce cooking oil, cosmetics, industrial lubricants... However, by the late 1980s, the demand for lard gradually decreased, forcing farmers to switch to raising leaner, less fat pigs. By the 1990s, the shaggy pig was almost extinct due to lack of breeders.

Mangalica or Mangalitza is a rare breed of woolly pig native to Hungary.

Until the early 2000s, many studies showed that the fat of Mangalica pigs makes the meat always retain delicious flavor and not dry when processed. Moreover, this fat is monounsaturated, rich in Omega 3 and 6, helping to prevent bad cholesterol in the body.

With vibrant color and beef-like marbling, Mangalica pigs have a rich, slightly sweet flavor, require very little seasoning, and are so tender they melt in your mouth.

Mangalica pork is famous for its special delicious taste, high fat and nutritional content.

In recent times, Mangalica has become so famous for its distinctive flavor, high fat and nutritional content that chefs have affectionately given it the title of “pork version of Kobe beef.”

Mangalica pigs do not require special care and can survive in cold conditions, but their growth rate is much slower than other pigs. They need 3-4 months to wean, then spend the next 20 months eating before reaching 150 kg. Today, with high demand, many farmers have started raising this breed again.

Currently, the price of Mangalica pork is as expensive as Japan's famous Kobe beef.

Hungary is still the world’s largest producer of Mangalica pigs. However, the main consumer market is the US and UK, so much so that many famous New York chefs have joined hands with farms to raise this breed on a large scale. Michelin-starred restaurants have put Mangalica pork on their menus, at prices as expensive as Japan’s famous Kobe beef.

According to VNE