I already knew this (did my research well for my Hungarian holiday) and ate it in Hungary. Extremely fatty meat. I prefer the fat. I rendered mine and made Schmalz with scratchings for spreading on bread.
Btw, also known as “Mangalitsa”. I think this is the Hungarian pronunciation.
Mangalica is a lot more expensive in Austria so I recommend checking it out at least once in Hungary. Even Austrians go to Hungary to buy Mangalica and goose products.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
2
“Mangalitsa” in the UK. One of our local farm shops stocks it, although not reliably. Tasty - but then I’ve yet to come across a pid I didnt enjoy eating.
“MAN-ga-lit-sa” is the Hungarian pronunciation, with the accent on the first syllable. But I have been known to call it “Mangalica” with a hard ‘c’, because what we get in Switzerland is often grown in Spain!
