Mangalitsa
Mangalitsa pig is an old breed originated from Hungary. Its body is covered by a very characteristic thick, curly hair, which makes it resemble a sheep. The fleece can be red or black, but it is most commonly blonde. Being one of the largest pigs in the world, Mangalica lives about three times longer than other breeds and it is also much more resistant to some diseases.
One of the main characteristics of Mangalica is that it is very high in fat, up to 70%, with an excellent fatty acid composition.​
Eating Mangalica lard is an easy way to add the necessary fat to our diet in order to stay in ketosis. It is minimally processed and, opposed to vegetable oils, doesn't contain any toxic plant compounds. It is very easy to digest but it is still extremely satisfying.
Mangalica is high in monounsaturated (+/- 58%) fatty acids. Regarding polyunsaturated fatty acids. It has more anti-inflammatory omega 3 and less pro-inflammatory omega 6 than modern pork breeds. It can contain two to three times higher omega 3 than many varieties of fish. The fatty acid composition of Mangalica pork strongly resembles that of human breastmilk.
Mangalica fat is an important source of conjugated linoleic acid (CLA), which has been shown to affect body composition positively and has various other health benefits as well.
It is an excellent source of vitamins and minerals, such as different B vitamins, vitamin D, zinc, iron, phosphorus and magnesium.
Mangalica are "lard type" pigs, and before vegetable oils were introduced, lard was the cooking medium of choice, and used for candles, soaps, and cosmetics. The lard has less saturated fat and more unsaturated fat than an equal amount of butter, and contains no trans fat, unlike margarine, vegetable shortenings, and hydrogenated fats.
The taste of Mangalica is amazingly delicious because of its high fat content. It is ideal for the production of bacon, cured ham, and different sausages and salamis.
Mangalica is a very important part of the Paleolithic Ketogenic Diet (PKD), the ketogenic diet, the carnivore diet or a simple, healthy, whole-food based diet because of its excellent quality.
The Mangalica is one of the fattiest pigs in the world; on average 65-70% of the carcass is fat, and lean meat is only 30-35% of the carcass, compared to over 50% in modern breeds. But that meat is considered among the tastiest pork in the world. The meat of the Mangalica pig is reddish, marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. This is due to the natural diet of forage, wheat, corn, and barley. Mangalica lard is lighter, and melts at a lower temperature, than lard from other pigs, because it contains more unsaturated fat. In Hungary, most Mangalica pork becomes sausage or salami. Because of the high fat content, cured Mangalica pork products can spend a longer time drying, which deepens the flavor without losing moisture.
In Spain, traditional ham makers discovered that Mangalica is ideal for the long, air-cured process that makes their hams famous around the world. A leg of Mangalica pork can age for us to 3 1/2 years while maintaining a moist and pliant texture, a rich, deep red color, and a complex flavor. While the Mangalica pig will never be raised in great numbers, and as an artisanal product costs more than other heritage breed pork, it is gaining adherents who relish the intense flavor and abundant fat. Chefs across the United States have increasingly been serving Mangalica in both fresh and cured forms. If people keep eating them, it's safe to say that the Mangalica is back - and fatter than ever.
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