Siiiiiii, very much! Not only the Jamón but also Spain. I have eaten Mangalitsa pork and sausages at the source, in Hungary. The fat is the most amazing, which the pig is mostly bred for.
Certified Mangalitsa sellers all display this kind of sign:
Braised
Same as above, cut open.
The elusive Mangalitsa Jamón
The price
There’s a legal requirement for the amount of Mangalisa meat and fat that go into sausages to be call “Mangalisa sausage”. Forgot the exact percentage, 30% perhaps. Have to look it up.
The much prized fat
I brought back lots of Hungarian charcuterie, the fat is some of that:
