The world's best pork dish is in Hungary.

Mangalica hairy pigs have a uniquely delicious flavor, are rich in fat, and are always sought after by chefs and highly regarded in the culinary world.

The Mangalica, or Mangalitza, is a rare breed of shaggy pig from Hungary. It has a thick, shaggy coat of fur covering its entire body, similar to sheep's wool, and has been known for about 200 years.

From the 19th to the early 20th century, this was the most popular pig breed in Hungary. Mangalica pigs were highly valued for their high fat content, used in the production of cooking oil, cosmetics, and industrial lubricants. However, by the late 1980s, the demand for pork fat declined, forcing farmers to switch to raising leaner, less fatty pig breeds. By the 1990s, the Mangalica pig was nearly extinct due to a lack of breeders.

Mangalica, or Mangalitza, is a rare breed of long-haired pig found in Hungary.

Until the early 2000s, numerous studies indicated that the fat in Mangalica pigs kept the meat flavorful and prevented it from drying out during cooking. Furthermore, this fat is monounsaturated, rich in Omega 3 and 6 fatty acids, which helps prevent bad cholesterol in the body.

With its vibrant color and marbling resembling beef, Mangalica pork boasts a rich, slightly sweet flavor, requires minimal seasoning, and is so tender it melts in your mouth.

Mangalica pork has become famous for its distinctive delicious flavor and high fat and nutritional content.

More recently, Mangalica has become famous for its exceptionally delicious flavor, high fat content, and nutritional value, to the point that chefs affectionately call it "the 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 pig breeds. They need 3-4 months to wean, then spend the next 20 months eating before reaching a weight of 150 kg. Today, due to increased consumer demand, many farmers have started raising this breed again.

Currently, the price of Mangalica pork is on par with that of the famous Kobe beef from Japan.

Hungary remains the world's largest producer of Mangalica pigs. However, the main markets are in the US and UK, to the point that many renowned New York chefs have partnered with farms to raise this breed on a large scale. Michelin-starred restaurants include Mangalica pork on their menus, priced similarly to the famous Japanese Kobe beef.

According to VNE