Mangalitsa, those are the curly haired ones right? Well yes, but they are much more than that. Their distinctive long curls when grown, or definitive black stripes looking like bore piglets when young making them easy to identify, Their meat in the pig world has been compared to that of Kobe in the beef world. Their fat in buttery and thick across the loin and belly of the animal - essentially they are excellent to eat and even better when made in to charcuterie.
Mangalitsa pigs are well adapted to life outdoors, happily foraging for much of their food. They lend themselves well to being slow grown which is how we farm here at Springwater Farm, that extra time means they have the time to lay down intermuscular fat, known as marbling, something not often seen in pork.