The mangalitsa blood line comes from the Austro-Hungarian Empire as far back at 1833. Although formally recognized as it's own breed in 1927, the mangalitsa pig did not make it's debut in the United States until 2007. With their entrance into the US pure bloodlines have been tracked and registered. These pigs produce a well marbled, high quality meat and an abundance of lard. Their lard is some of the healthiest unsaturated fat and is full of omegas 3 and 6. It is a great substitute for other fats and oils in cooking and baking and also has many other uses. They are a very cold hardy breed of pig with their fat and thick coats of curly hair, making them perfect for raising in New Hampshire. Mangalitsas are slower growing than other breeds of pigs and take about 18 months to reach harvesting weight. There are three main colorings of these pigs: blonde, red, and swallow belly-black with a white belly. 

Learn more about Mangalitsas at The Royal Mangalitsa.