The Mangalitsa pig, also known as Mangalica, is a rare breed with a 200-year-old Hungarian heritage that has been compared to the ‘Kobe beef of pork’. These pigs have a curly coat resembling that of a sheep, and they are prized for their high fat content, concentrated flavor, and marbled meat. Descended from the European wild boar and related to the black foot Iberian Pig, Mangalitsa pork is versatile and ideal for curing and charcuterie due to its high monounsaturated fat content. The meat is tender, juicy, and requires minimal seasoning when cooked. Mangalitsa pork stands out from average pork due to its unique fat profile, with a higher proportion of monounsaturated fats that give it a melt-in-the-mouth texture. Despite having higher cholesterol content, Mangalitsa meat is rich in vitamins and minerals, including vitamin B1 and zinc. This breed has gained popularity among chefs worldwide and has been featured on Michelin-starred menus for its exceptional quality and flavor. Chefs praise Mangalitsa pork for its marbling, creamy fat that dissolves on the tongue, and authentic taste reminiscent of traditional pork.