Mangalitsa Pork

photo by Marcus Wiesner

The Mangalitsa* (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike the popular breeds of hogs, which are called “ Meat-Type” because they efficiently produce lean meat; the Mangalitsa are considered “Lard-type breeds” as they produce high-quality fat and very marbled, juicy and flavorful meat. Raised properly the Mangalitsa's genes allow it to produce some of the world's best pork meat and fat.

Tastier, Healthier Fat, Better Flavor

Mangalitsa meat has stronger flavor and more than double the marbling of average pork.

Its fat is more unsaturated than normal pig fat, it is juicy and soft, not heavy and greasy - 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.

Some of America's top restaurants and most renowned restaurants have started serving Mangalitsa pork. DeBragga offers you a selection of Mangalitsa pork cuts including the tenderloin, strip loin, ribeye, and neck roll as well as the very delicious pork lard.