Known as Mangalica, Mangalitsa or Mangalitza, this is the pig prized for its high fat marbled meat that has been hailed as the Kobe beef of pork and attracted critical acclaim from chefs around the world. As delicious as it is, tracking down this curly haired rare breed hog is still somewhat of a challenge, despite its growing popularity. I have been fortunate to find a reliable source and have just order by first whole hog.
I have cooked collar steaks and recently this incredible Mangalitsa Tri-Tip. https://youtu.be/iGW2QGOSsVI
You find Mangalitsa served by Michelin Star Chefs at locations such as the infamous French Laundry in Napa, California, and featured in the past on Top Chef (the TV Show).
Although there is a Mangalitsa, VT in the U.S.A., that has nothing to do with this pigs origination. The (Mangalitsa or Mangalitza) pig is a Hungarian breed of domestic pig. This Old World breed pig is indigenous to Hungary. Its name means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah.
Not only does the Mangalitsa pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The fleece can be black, or red, but is most commonly blond. The Mangalitsa is the last pig in existence to sport this unusual fleece, and it was nearly lost to extinction by the 1990s, when fewer than 200 pigs remained in Hungary. People are already reportedly cross breeding them (according to the rancher I spoke with) so you must be sure your Mangalitsa is 100% pure bred DNA and don't be afraid to ask for papers. Just because they say it's Mangalitsa, you have to know what you are getting.
Unlike "The other white meat", this is the "other red meat". Mangalitsa as you will see in my video looks just like beef when cooked. The secret behind the exquisite taste comes from the fat. A combination of genetics and diet make the Mangalitsa pork much higher in unsaturated fats, primarily monounsaturated fats (the healthy fats). Mangalitsa leaf lard (savory and sweet) is coveted for baking. High in Omega 3s and 6s, the meat is a far more flavorful than we’ve come to expect from pork.
If you ever come across Mangalitsa, it is worth every penny!
SMOKE ON!
Ukulele Jay
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