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Mangalitsa pigs have a unique appearance, fabulous meat, and a fantastic history.

The breed became official in 1927. One of their most notable characteristics was their ability to produce excessive amounts of fat, which was used for cooking and in cosmetics. During World War II the number of Mangalitsa pigs significantly reduced with Hungary’s losses, and during the 1950s the pigs were nearly extinct due to scientific developments that found saturated fat was dangerous for humans and noted that Mangalitsa pork was harmful to long-term health; however, this wasn’t the case as we know now. Current science says that lard has less saturated fat than butter and contains several essential vitamins and minerals like omega-3 and omega-6 fatty acids, antioxidants, vitamin D, omega-9, and monounsaturated fat.

During the 1990s a Spanish company rescued 150 pigs of the almost extinct Mangalitsa in Hungary and worked on recovering the breed. Today there are over 50.000 and in Hungary they are popular to raise again.

Mangalitsa pigs are more time consuming to care than other pig breads because they do not grow as quickly as other breeds, they produce fewer piglets, but its meat is unique and for that reason many refer to it as the “Kobe beef of the pig world.” On average, their total body weight accounts for 60% to 70% fat and up to 35% lean meat. Mangalitsa pigs are foragers, which means they will require plenty of space on your farm to peruse through fields. Raised properly they have a mild temperament and become quite friendly.