Mangalitsa Pork


The Mangalitsa is the world’s fattest pig breed in production which originates from Hungary. It is an extreme lard-type breed. All other pig breeds commonly available in America, including all popular “heritage breeds”, are much leaner meat-type pigs.

Mangalitsa is incomparable with these other types of pork. Compared to other pig breeds, the
Mangalitsa has the darkest, sweetest and juiciest meat. Its meat has a strong, pleasant meaty taste
unlike any other breed.
Fed properly, a Mangalitsa’s plentiful fat tastes very clean and light due to its special chemical
composition; Mangalitsa fat is generally more mono-unsaturated than other pig fat. It melts in the

In Europe, the best-tasting pigs are lard-type. Every year, millions of lard-type pigs (mainly Iberico
and Mangalitsa) are turned into pork and products which are eaten in Europe and exported around the
world. The pigs eat special diets and are cut and processed in ways that aren’t common in America. Of
the various European lard-type breeds the Mangalitsa is the fattest, producing the highest quality meat
and fat, but at the highest cost.


Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much “lighter”, “cleaner” and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid.
Why does Mangalitsa pigs taste better than current days domestic pigs?
It is in the fat content. The Mangalitsa pigs have not been ruined by breeding styles since WW2 that emphasized lean meat. If you do a study of just photos of domestic pigs from the early 1900’s in the USA you would find similarities to the current day Mangalitsa.
The fat marbling content of the Mangalitsa, similar to that of Kobe beef in cattle, has extreme flavor, juciness, and health benefits not found in lean pigs. Yes, Mangalitsa fat can reduce bad cholesterol.
Mangalitsa fat is 12-16% less saturated.

Swabian Hall: The breed was started by King William I of Württemberg, who imported Chinese Meishan pigs in 1820 to crossbreed with the German Landrace with the idea of increasing the fat content. The breed proved popular and by 1959 totaled 90% of pigs in Baden-Württemberg. However, their popularity declined in the 1960s with the markets preferring leaner pork with less fat than the Swabian-Hall could offer. The breed was kept going in small numbers by enthusiastic farmers in the Hohenlohe district, although numbers were down to only seven breeding sows and two boars by 1984. The breed today has a high reputation amongst gourmets, having a darker meat and strong, distinctive flavour. Since 1998, Swabian-Hall pork (Schwäbisch-Hällisches Qualitätsschweinfleisch) is a name with Protected Geographical Status in the European Union; only pigs coming from the Swabian Hall, Hohenlohe, and some adjacent districts can be sold under that name. There are now only around 1500
sows registered to this breed. All of these are from farms belonging to the Farmer Producer Association of Swabian Hall (Bäuerliche Erzeugergemeinschaft Schwäbisch Hall), who implement an inspection regime which strictly controls the quality of feed given to the animals. The Swabian-Hall Breeders Association (Züchtervereinigung Schwäbisch Hällisches Schwein) was formed (1986) before the Producers Association (1988) but the former is now a subsidiary of the latter.


Our version of the Swabian consists of the Chinese Meishan Boar crossed with a Landrace/ Mangalitsa cross sow creating a highly marbled meat with intense flavor. This creates a 3/4 match to the original Swabian Hall cross from Germany. Our first release of this meat will take place in late 2015.