The history of Mangalica reaches back to the 19th century. It was developed by crossbreeding the Serbian Šumadija breed and European wild boar with Hungarian breeds from Szalonta and Bakony. At first it was bred for the tables of Austro-Hungarian nobility, but after the collapse of the empire it started disappearing slowly and reached the lowest point under Hungarian communism, when the Hungarian politics drove it to the brink of extinction due to its slow growth and poor increment. A few years ago, however, some pig breeders started rediscovering this breed and all its qualities. Three types of Mangalica were bred over the decades: the blonde, red and swallow-bellied varieties. Mangalica became quite popular for its distinguished marbled meat. Its looks, taste and high content of unsaturated omega 3 fatty acids resemble to the fat of the most expensive and among gourmets most appreciated Japanese of Kobe beef. It contains 30% more fat than other breeds, and the quality of its fat and white fat is supreme due to its content of stearic acid, which is known to reduce harmful LDL cholesterol. It is recommended by many health food specialists. Because the meat and the fat of this animal contain between 50% to 70% less harmful cholesterol than other pigs, this meat is even healthier than poultry. It is darker than the meat from common pigs and interwoven with fatty vessels, slightly sweet and extremely tasty.
Since Mangalica is free-range reared and lives like a wild boar, this breed is highly immune to most diseases afflicting the usually reared domestic pigs. When born, the piglets are striped, but the older they get the darker they become, and the stripes disappear. 2-7 piglets are born twice a year. They eat natural food, mostly acorns and wheat. Their diet is free of antibiotics and hormones. This is why it takes them longer to reach their ideal weight of 300 pounds, which is app. 2 years. The dried meat products of Mangalica mature up to 12 months. They forage the dirt, search for worms, dig out roots and hard blackberries.


On our farm, we lay great emphasis on home-bred pig Mangalica. They are curly pigs, which from a distance resemble sheep. They are outdoors on pasture throughout the year. Their meat is special and a lot healthier than that of the common pig.

We make quite a few products from mangulica: pancetta, prosciutto, dry sausage, loin, “špehovka” salami, cracklings and lard..

It also smells like homemade liver pate.

8,7526,25 cena z DDV


Mangalica loins

14,0042,00 cena z DDV
14,0042,00 cena z DDV


Mangalica salami

22,5045,00 cena z DDV