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In 1991 we discovered a forgotten breed, on the brink of extinction: the Mangalica pig. An indigenous pig from Hungary with the same Mediterranean bloodline as the Iberico pig.
It is the result of the cross between the breed brought by the Romans and the semi-wild mountain pigs, with subsequent cross-breedings. It is very resilient and tolerates the harsh winters and hot summers of the Hungarian steppe. Snow covers the fields during several months with temperatures dropping to -25o C (-13o F), which explains its higher fat content and thick coat. In 1990 there were fewer than 200 animals in existence.
Its penchant for roaming and its natural feeding on corn, wheat and grasslands, along with the maturity it reaches makes it ideal for the highest quality cured products.
The Mangalica breed underwent an extraordinary development during the Austro-Hungarian Empire, protected by the Emperors themselves. After the Second World War, a portion of the war reparations were paid with thousands of Mangalica sows. The race was unable to recover.
Moreover, the introduction of the larger and faster-growing white pig, and changes in eating habits, contributed to the near disappearance of the breed. In 1991 there were barely 200 Mangalica in all of Hungary.
Until a chance, almost fairy-tale like encounter. The Monte Nevado family saw in this nearly forgotten breed many of the virtues of the Iberico pig and committed themselves to its preservation.
After 10 years of hard work, in 2001 the number of Mangalica breeding animals already exceeded 7,000, consolidating it as one of the gourmet products to consider. In 2006 several specimens were exported to Great Britain (registered in the BPA Mangalitza Herd Book), and in 2007 to the USA.
In 2004, the Mangalica breed was declared a National Gastronomic Heritage by the Hungarian Parliament.
Monte Nevado has become the ambassador of this new gastronomic specialty.
The Hungarian state awarded the General Manager of Monte Nevado with the Grand Cross of the Order of the Hungarian Republic for recovering this indigenous breed.
Today in Hungary, after more than 25 years, there is an average livestock of 2,000 Mangalica pig mothers and about 25,000 heads in total, which are raised and fed in Hungarian fields, with a natural diet.
Subsequently, the hams and shoulders and loins, selected for being susceptible to a long cure, come to the dryers of Monte Nevado where they are treated with all the care of the Iberian ham: a cure in natural dryers, with an individualized review by our ham masters.
In 2018 the distribution in Spain of fresh Mangalica meat began, a delicatessen also highly appreciated in Japan and Korea.
Ham enthusiasts now have a different and new specialty to try, one whose history dates back to the Romans.
Mangalica ham has an intense flavor and aroma, which flow through the mouth and provide smoothness.
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Almost 120 years ago, began our master ham artisans saga. Since then we have accumulated knowledge and experience to refine and choose the exact time of curing of each piece: the ham at its perfect time.
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