Mangalitza Pork Cuts

What is a Mangalitza? A very good question!

Mangalitza is a very old breed of pig. It is the cutest woolly pig to look at, but it tastes nothing like pork. It is a dark meat, marbled, juicy and very flavoursome. It is a slow growing pig and is not ready for slaughter until it is at least 18 months of age, during which time it not only gains its marbling akin to wagyu, it builds up a fantastic flavour.

Originally there were 5 colours of Mangalitza, each having different carcass confirmation. The pigs were raised for their lard and the Habsberg Royalty used it for everything. The fat and the meat of the Mangalitza were of such high quality that by the end of the century it had become extremely prized across Europe by Royalty and the aristocracy. It was even floated on the Vienna stock exchange for many years.

As animal husbandry practices changed after World War II, coupled with the need for faster-maturing pigs, Mangalitza numbers declined so dramatically that in the 1980’s, this once highly-prized, supreme Royal delicacy, was on the brink of extinction.

Thanks to specialist breeding programmes and the recent resurgence in demand for this high-quality meat and fat, 3 colours of the Mangalitza have, for now, been saved. These fabulous pigs are so different from your everyday pig. For starters they have a thick, curly, woolly coat which helps them withstand temperatures as low as -30°C. In hot summer months they moult and lose their wool like hair but their black skin helps them combat sunstroke and they adore muddy wallows to help them keep cool.

 Lisa our farmer from Otterburn Mangalitza quotes “Mangalitza can live up to 25 years and can be a very placid, docile breed in the right hands and if fed correctly. But their maternal instinct is second to none and coming between mother and baby can be very dangerous, as Julian our ‘Yorkshire Vet’ was to discover!”

Lisa is on the committee of the British Pig Association and the breed representative for the Mangalitza Conservation Society, her pigs are a Pedigree herd.

Over the last few years, Lisa has been working with Edinburgh University who have been studying the unique qualities of the breed, particularly the fat.

Independent lab tests show that Mangalitza fat is dominated by mono-unsaturated fat especially Omega 9, the same fat that makes olive oil, avocados and nuts so prized.

Omega 9 is a stable mono-unsaturated fat that your body can use for energy, heart health, inflammation, hormonal health and many more benefits.

These facts are lab proven, traceable and UKAS accredited giving real scientific weight to the unique quality of Mangalitza.

Unlike some fats that oxidise or go rancid easily Omega 9 is heat stable making it ideal for cooking and traditional preservation.

Mangalitza is naturally low in sugar and carbs and free from trans fats.  When you think of Mangalitza think ‘heritage taste, with a fat profile more like olive oil than standard pork fat’.

PLEASE NOTE: ALL OUR MANGALITZA IS SUPPLIED SKINLESS