Introducing Mangalitsa
Introducing the Mangalitsa
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The Mangalitsa* (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef.
Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed.
Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat.
Raised properly the Mangalitsa's genes allow it to produce some of the world's best meat and fat.
* In Hungarian, Mangalitsa is spelled mangalica.
Tastier, Healthier Fat, Better Flavor
Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid.
Mangalitsa meat has stronger flavor and more than double the marbling of average pork.
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The special qualities of Mangalitsa fat allow it to be whipped like cream. The fat can be cured and served in thin slices.
The exceptional meat and fat quality of Mangalitsa set it apart and explain why professionals use it in ways they'd never use other pork.
Why Does the Mangalitsa Taste Better than Other "Heritage Breeds"?
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The Mangalitsa has better marbling and fat quality than other breeds because it is an exterme lard-type breed.
Fat-prone breeds have better meat and fat than leaner breeds.
Since the end of World War II, all the popular heritage breeds have been bred leaner, working against their marbling, flavor, juiciness and fat quality.
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The Mangalitsa is and has always been an extreme lard-type hog. In contrast, popular "heritage breeds" like the Berkshire, once famous for excellent meat quality, are leaner and less tasty than ever.
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The deceptive use of the word "heritage", applied to breeds that are shadows of themselves, misleads quality-seeking consumers.
The transformation of America's popular heritage breeds explains why quality-conscious consumers have embraced the Mangalitsa: as the the only readily available lard-type hog in America, Mangalitsa is the most marbled, flavorful and juicy.
Wooly Pigs
In 2006, Heath Putnam, the founder of Wooly Pigs, encountered Mangalitsa in Europe. Impressed by its exceptional quality, and aware that America had nothing comparable, he imported a herd and began production.
Determined to only produce the best, Wooly Pigs uses Austrian techniques that optimize meat and fat quality. Wooly Pigs imported European experts to train its butchers in special Austrian seam butchery techniques. These labor-intensive techniques (large PDF) allow Wooly Pigs to produce very valuable and unique cuts (large PDF) from its pigs.
Customers
Early adopters of Mangalitsa include The French Laundry and The Herbfarm - two of America's best-ranked restaurants.
Our regular customers include some of America's best restaurants and meat processors. They use our Mangalitsa to produce some of America's best-tasting food.
Click here for more information about our customers.
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