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The curly-haired Mangalitsa’s “genetics have remained untouched since 1833”—an almost unbelievable story for those acquainted with large-scale agriculture in the U.S. But raising these pigs is a long game—they aren’t bred to fatten up quickly. They’re renowned for their taste and the quality of their lard, and they’ve found their way to several of the country’s highest-rated restaurants in recent years.

3 Colors of the Mangalitsa Pig©Royal
3 Colors of the Mangalitsa Pig©Royal

The 3 colors of the Mangalitsa pig Blonde, Swallow Belly & Red

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Red Mangalitsa©Royal Mang
Red Mangalitsa©Royal Mang

Red Mangalitsa - Mangalica - ©Royal Mangalitsa.com

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Swallow belly ©Royal Mangalitsa.com
Swallow belly ©Royal Mangalitsa.com

Swallow Belly Mangalitsa

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Blonde Mangalitsa sow ©Royal Mangali
Blonde Mangalitsa sow ©Royal Mangali

Blonde Mangalitsa Sow with 2 day old piglets (Austrian import 2010 to the US by Wilhelm W. Kohl, Michigan)

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Mangalitsa meat ©Royal Mangalitsa.co
Mangalitsa meat ©Royal Mangalitsa.co

Mangalitsa loin

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Red Mangalitsa ©Royal Mangalitsa.com
Red Mangalitsa ©Royal Mangalitsa.com

Red Mangalitsa from Royal Mangalitsa , Netherlands (Barbara Meyer zu Altenschildesche) Nature poject in Almere

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