“Mangalitsa” means “hog with a lot of lard” in the Hungarian language, and the breed was popular in Hungary until the middle of the twentieth century, when larger farms and a demand for leaner meat led to dwindling numbers of mangalitsas. The breed was developed in the nineteenth century by Austrian emperor Franz Josef, who crossbred wild boars with several Hungarian and Serbian breeds. But gourmet chefs and devoted gastronomes are willing to pay more for the meat, which many believe is the best-tasting pork in the world. They seldom produce more than eight piglets when they farrow, and it takes over a year for them to reach market size. Mangalitsas aren’t suited for large operations or industrial farms. Small-scale farmers looking to diversify their livestock should consider mangalitsa pigs, a heritage breed prized for flavor. Mangalitsa pigs are prized for their flavor.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |