What is Mangalitsa?


There are many different species of pig such as Berkshire, Duroc and Iberico to name but a few. Mangalitsa is a unique and little known species of pig that originates predominantly from Hungary and is readily identified by it’s distinctive wild hairy coat and rather cute looks. At first sight it reminds people of a sheep! Today 90% of all Mangalitsa pigs are still bred in Hungary.

Why is Mangalitsa pork so different?


Mangalitsa is a cross between a wild hog and a ‘lard’ pig.
This hardy breed lives outside all year round, well protected by their distinctive woolly coats which keep them nice and warm whatever the weather is. They are fed on a healthy mix of forage, barley, oat and split peas.

What makes Mangalitsa so special?

Raw beef slice for barbecue or Japanese style yakiniku

The meat has up to 16% less saturated fatty acids and up to 10% more unsaturated fatty acids. It is high in beneficial minerals including zinc, copper, iron and anti-oxidents. All combined makes Mangalitsa pork far healthier to eat than standard whit pork. Surprisingly it also has a good cholesterol content, which helps to reduce levels of bad cholesterol in the human body.

Our Farm


We are dedicated to produce the best meat in the best environment for our Mangalitsa pigs.
They are in forest and grass land all year. Our pigs have wide open space to allow them to dig for grubs, being social and play. They don’t get any vaccinations or hormones, they are as natural as they come. All minerals they need comes from the ground, and we rotate them through the pastures.

Our boar Lord Nelson and his Ladies Rosa & Elsa arrived on our Farm in April 2015. Rosa was the first to give birth to a litter of piglets in December 2015. Elsa followed a week later with her piglets.



The Mangalitsa or Woolly Pig was found in Austria, Germany, Hungary, Romania and Switzerland.

The whole Mangalitsa breed was almost lost with the total population world-wide down to less than 150 sows in 1993. Thanks to the work of a small group of dedicated breeders, the Mangalitsa has been brought back from the verge of extinction. It is now farmed on large units in Hungary and has been exported to North America.

There are three distinct types within the breed : the Blonde, the Red and the unique Swallow Bellied with its white underline. All three types are very hardy. The Swallow bellied Mangalitsa was developed in the 1800’s from crossing the Blonde with the Black Mangalitsa. Unfortunately the Black pig became extinct in the 1970’s with the last known herd on the Serb islands in the Danube.
They are a fairly primitive breed, lively and friendly, with strong maternal instincts. Litter sizes are currently not large, averaging about 6.
The Mangalitsa is an unusual, very attractive breed, and has a serious contribution to make it a special food product.

It is not a product we sell, it’s a lifestyle

Raw beef slice for barbecue or Japanese style yakiniku

At 15 month the Mangalitsa pigs have the perfect size to get slaughtered. They will weight around 280 – 300 pounds and have the perfect combination of meat and fat.
The meat is reddish, highly marbled with creamy white fat. The lard is lighter and melts at a lower temperature than lard from other pigs. It has a higher level of monounsaturated fats, which is good for long curing and it has a healthier balance of Omega 3 to Omega 6 fatty acids than seed oils which have become so popular in modern cookery.
Chefs across the United States have increasingly been serving Mangalitsa in both fresh and cured forms.