A pig wrapped in a woolly sheep-like fleece might sound whimsical, but the strangely appealing curly coated hog does exist in the form of Mangalista pigs, what's more, they produce a meat so good it has been hailed as the 'kobe beef of pork.'
The rare breed with a 200-year-old Hungarian heritage has experienced a renaissance in recent years garnering support from both farmers and chefs around the world. The breed that was on the verge of of extinction is now prized for its high fat content, incredibly concentrated flavour, and highly marbleised meat, qualities that were once rejected in preference for 'white' low fat pork.
Whilst Hungary remains the largest producer of Mangalista pigs, their culinary popularity has spread to them being reared in both the USA and the UK in the last decades. British born celebrated chef April Bloomfield of New York's The Spotted Pig has also recently embarked on a venture rearing Mangalista pigs on her new UK farm project.
A Superior Flavoured, Buttery Pork
A descendent of the European wild boar and cousin of the black foot Iberian Pig, the Mangalista pig incorporates highly desirable qualities from both, yielding a very versatile meat.
A high monosaturated fat content making it ideal for curing and charcuterie, from pancetta to salami. While when it comes to cooking, Mangalista pork is equally prized for the tender juicy meat which which requires minimal seasoning as well as equally popular uses for the lard.
Costes, the first Michelin-starred restaurant in Budapest, Hungary has had Mangalista pork on its menu since it opened.
Managlista pork has also caught the eye of top US restaurants including Thomas Keller’s French Laundry, Le Cirque, Blue Hill at Stone Barns, Eleven Madison Park, Insieme and Vandaag. The lard also proved popular amongst pastry chefs with former New York Times food critic Ruth Reichl calling it “the single best pastry fat I’ve ever found.” “Mangalitza’s are the prettiest pigs. And their lard is perfect in pastry. Easy to roll out, very flaky, lovely, fresh flavor.”
Chefs are keen to sing the praises of the quality of meat. When chef and butcher April Bloomfield first tasted Mangelista pork she commented to the New York Times, “It took me back to my grandmother’s kitchen on a Sunday afternoon, windows steaming from the roasting pork in the oven. Back then pork tasted as it should: like a pig. This pork has that same authentic taste.”
Chef Devin Knell, executive sous-chef at the French Laundry went on to say: “Unlike workaday pork, Mangalitsa is marbled, and the fat dissolves on your tongue — it’s softer and creamier, akin to Wagyu beef.”
Feast your eyes on some of the ways in which Mangalista pork is being showcased below:
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