Mangalitsa is the opposite of commercial pork, with rich dark colour meat and creamy white fat. It is this incredible red meat and lush marbling that has led to comparisons to Japanese Wagyu Cattle and the nickname “The Kobe Beef of Pork.” Mangalitsa’s sweet and creamy lard makes it perfect for making cured meats and it is the key ingredient in some of the world’s best charcuterie, salami, and cured ham. Mangalitsa lard melts at a lower temperature due to its high monounsaturated fat and makes an incredible whipped spread.
