The Mangalitsa Pig looks half sheep half pig, with a distinctive fleece that derives from being cross-bred with a wild boar. It’s meat is renowned for wonderful flavour due to a rich marbling of fat that provides succulent texture and taste which has led to the meat being described as the “kobe beef of pork”.
As a rare-breed pig, they take twice as long as modern pigs to grow, which results in darker meat and impressive marbeling.
We have the whole range of cuts available this week – including shoulder, belly, chops and leg, as well as our sausages that are superb.
