A ROYAL TRADITIONOriginally bred on the Hungarian farms of Archduke Joseph in the 1830’s, and reserved exclusively for the Habsburg Royal Family, Mangalitsa (or Mangalica in Hungarian) quickly became known throughout Europe for its delicious taste and incredibly rich and marbled meat. Traditionally, the meat was used to make ham and sausage or braised over low temperature with onions and peppers to make pork stew. The creamy lard, considered a delicacy, was whipped and eaten on toasted bread as a lardo spread.
After World War I and the collapse of the Austro-Hungarian Empire, Mangalitsa herds began to shrink as farmers sought out less expensive and faster growing breeds. In effect the breed was trapped behind the Iron Curtain. By the 1990’s the breed had been eaten to extinction, with fewer than 200 pigs remaining –mostly found in zoos.
Luckily, the unique flavor and health benefits of this heritage breed were recognized and in the 1980’s a “Mangalitsa Renaissance” began in Austria and Hungary. Now there are over 10,000 breeding sows again in Hungary and breeders can be found in several European countries, as well as in Russia and the United States.
Mangalitsa has been served in some of the country’s top restaurants including The French Laundry, Aquavit, Gramercy Tavern, Blue Hill at Stone Barns, The Breslin, Daniel, 11 Madison Park, and The Spotted Pig.
Møsefund Farm is proud to continue the noble heritage of raising and selling the finest Mangalitsa heritage pork to celebrity chefs, restaurants, and the growing number of home cooks who have discovered that “royal” pigs truly taste better.