The
Mangalitsa
is a rare breed of pig from Hungary. It’s the result of a Nineteenth
Century experiment in the Austro-Hungarian Empire to breed a pig with
very high fat content in order to produce large amounts of lard.
The
breed faded in popularity and almost died out. The pigs take a full
year to grow to 350 pounds—twice the time of more popular breeds. But in
the 1990s, interest in the breed revived. There are now about 60,000
Mangalitsa pigs around the world, including some in the U.S.
The
deep red meat consists of 50% fat, giving it a buttery flavor that is
treasured by gourmands around the world. The lard is also prized by
elite chefs who prefer to cook with it.
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