If Berkshires are the “Beef of Pork” than Mangalitsa are the “Colby Beef” of pork. Known by some as “Lard Hogs,” these rare, hairy, Hungarian hogs have a delicious, creamy fat that literally melts in your mouth.

This is a gourmet hog that lends itself well to hams, sausage and varied succulent dishes. Pure Mangalitsa require 14 to 16 months to come to maturity as opposed to most hogs which only require 5 to 7 months on average. They also need a more varied diet than the average hog. Individuals with discerning pallets can expect to pay a higher price for this culinary delight.