The Mangalica pig is a local breed of Serbia, Hungary and Romania. Its curly hair has earned it the name ‘woolly pig’ in many languages. It can be found in a variety of colors from yellowish-white through black, or swallow-bellied to red. Due to its qualities – both as a farm animal and as a meat producer – the Mangalica was a popular pig breed for many years.The intensification of pig-rearing and the preference towards English pig breeds marked its decline. However, according to recent research, its meat and fat contain a much higher amount of HDL cholesterol (the so called ‘positive’ cholesterol), which is good for people with high cholesterol problems.Sausages and cured meats made with Mangalica meat are still made by many producers. There are three Mangalica breeds: blond, red and swallow-belly. The blond Mangalica is typically found in Hungaria, the swallow-belly in Serbia-Hungaria and the red in Romania.The Mangalica is one of the fattiest pigs in the world; on average 65-70% of the carcass is fat. Lean meat is only 30 – 35% compared to over 50% in modern breeds. However, its meat quality, taste and consistence are unexcelled. The tenderness and superior taste of the meat depend on the interstitial fat layers lacking in most commercial breeds. The Mangalica has the necessary amount of fat and its taste exceeds all expectations. During the 19th and at the beginning of the 20th century, lard and bacon were the main food of Romanian people. Today, its traits like adaptability to extreme housing conditions, resistance to stress and disease, motherliness and the excellent meat quality and taste are very much sought after.