Health

The product made from Mangalica is healthy. The light cholesterol has a curative effect against heavy cholesterol in white pig. The composition of meat and bacon
have also a curative effect on podagra. It is considered as a rare product in Hungary. This is the gap we are trying to fill with our Mangalica products.

The fat between the muscles and the marble effects give good taste to the meat. That is important for the steak. The saturated fatty acid is about 30%. It is perfect for the production of hungarian salami. The smoked bacon is extremly high quality. It is a perfect substance and can be preserved for a long time.

Why Mangalica's fat is better than modern porks?

The fat is important and indispensable for the food. The Mangalica fat contain 8-10% more non-saturated fatty acid like normal modern porks. It takes longer time for the fat to rancid and the food picked-up during the grazing provides special taste to the products.