is a rare breed with 200 years of Hungarian heritage, almost went extinct being rejected for the qualities that is prized now. It grew in popularity and was even picked to be featured by a Michelin star restaurant in Budapest and also top restuarants in the US. It is termed as the Kobe of pork due to its high fat content, intense flavor and high marbling giving it an incredible butter flavor that the regular white low-fat pork lacks.

This woolly breed are free range pigs that likes to forage and dig for grubs. The popular and ideal cooking methods for the Mangalitsa is to make sausages and mince meat with their strong flavor and juiciness.