The Mangalitza, known for its gastronomic qualities, is often compared to Wagyu beef due to the exceptional quality of its fats. It provides an exceptional flavor, delivering a rich and satisfying experience.

This rustic breed, generally more stocky and massive than conventional pigs, does not tolerate confinement well. Therefore, they are raised on sufficient stretches of land to allow them to romp and root the soil with their snouts. It's said to be about an acre per herd of about twenty animals to be comfortable; however, we more than exceed this standard. They tolerate very low temperatures very well. The Mangalitza is calm, sociable, and also highly resistant to diseases.

The rearing of these animals lasts from 8 to 12 months before they are ready for consumption, nearly twice as long as conventional pigs. This extended period allows the meat to develop its rich character. 

Despite the premium price, the exceptional taste of Mangalitza meat, considered the best for producing high-quality charcuterie, impresses consumers and specialists alike.