MAGICAL FLAVOR OF MANGALITSA

Coincidence to pure serendipity, Mangalitsa pigs produce the best-tasting pork on the planet. Mangalitsa bacon is to die for, and Mangalitsa leaf fat is the best baking fat ever.

Mangalitsa pork rivals quality Iberican pork in popularity. International and elite chefs in the United States have discovered that Mangalitsa pork enables them to prepare more distinctive signature dishes, justifying the additional cost, up to 200 percent more for Mangalitsa than standard pork meat, due to the extra time required to grow and cure these specialty hogs.

Mangalitsas take a year or more to grow to market weight, about 250-300 pounds dressed, to maximize marbeling. In comparison, commercial hogs can reach market size (175-200 pounds) in about five months.

Mangalitsa’s succulent, marbled meat could easily be mistaken for prime beef.

Also among the outstanding features of Mangalitsa is the copious amount of fat – mostly monounsaturated and high in omega 3 fatty acids, unlike typical pig fat. Mangalitsa fat tastes much lighter and melts at a lower temperature. In fact, Mangalitsa fat is healthier and keeps longer due to its high levels of oleic acid.

Chefs especially prize the buttery-flavored fat, highly desired in charcuterie, the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galatines, pates, and confit, primariy from pork. Pastry chefs also clamor for the leaf lard derived from Mangalitsa – the silky magical ingredient for the flakiest, tastiest pie crusts. Rendered lard can be whipped until so fluffy and white it looks like vanilla ice cream. Former New York Times food critic Ruth Reichl called Mangalitsa leaf lard “the single best pastry fat I’ve ever found.” Magic indeed!