Where To Buy Mangalica Pork In Singapore? A Detailed Guide

Are you a foodie looking for a unique and flavorful pork experience?

Look no further than the woolly Mangalica pig, a rare breed with 200 years of Hungarian heritage. Almost extinct at one point, this adorable pig is now prized for its high fat content, intense flavor, and marbled meat that gives it an incredible buttery taste.

Dubbed the “Kobe of pork,” the Mangalica is a free-range pig that loves to forage and dig for grubs. Its strong flavor and juiciness make it ideal for sausages and minced meat.

But where can you find this porcine delicacy in Singapore? Read on to discover where to buy Mangalica pork in the Lion City.

Where To Buy Mangalica Pork In Singapore?

If you’re looking to try Mangalica pork in Singapore, your best bet is to head to Clifford at The Fullerton Bay Hotel. From now until March 31st, they are offering a special menu featuring Mangalica pork. You can try the Mangalica and Iberico cold cuts platter or the full-bodied braised Mangalica belly for a taste of this unique treat.

For those who want to go all out, the grilled pork chop is a formidable hunk of meat cut through with an accompanying pineapple and coriander sauce. It’s a must-try for any pork lover.

If you’re looking to cook Mangalica pork at home, your options are a bit more limited. While it’s not widely available in supermarkets or specialty stores, you may be able to find it at some local butchers or online meat retailers.

One option is The Butcher’s Wife, a boutique butcher shop that specializes in high-quality meats. They occasionally carry Mangalica pork, so it’s worth checking with them to see if it’s currently available.

Another option is to order online from Meat Co., a premium meat delivery service that offers a variety of meats including Mangalica pork. They source their meats from around the world and deliver them straight to your doorstep.

What Is Mangalica Pork?

Mangalica pork comes from the Mangalica pig, which is one of the oldest European heritage pigs around. This Old World breed pig is indigenous to Hungary and is known for its high fat content, intense flavor, and high marbling, giving it an incredible buttery flavor that regular white low-fat pork lacks. It’s often referred to as the “Kobe of pork” due to its exceptional quality.

The Mangalica pig has a lot of curly hair which makes it resemble a sheep, and the fleece can be black, red, or blond. This woolly breed is free-range and likes to forage and dig for grubs. The Mangalica pig was nearly lost to extinction by the 1990s when fewer than 200 pigs remained in Hungary. However, it grew in popularity and was even featured by a Michelin-starred restaurant in Budapest and top restaurants in the US.

Mangalica pork is best cooked using methods such as making sausages and mince meat due to its strong flavor and juiciness. If you’re looking to try this unique pork, head to Clifford at The Fullerton Bay Hotel before March 31st for a special menu featuring Mangalica pork, or check with local butchers or online meat retailers like The Butcher’s Wife or Meat Co.

The History And Heritage Of Mangalica Pork

The Mangalica pig, also known as the Mangalitsa, is an Old World breed that is indigenous to Hungary. Its name means “hog with a lot of lard” and it is pronounced mahn-ga-leets-ah. This unique breed of pig has a lot of curly hair, which gives it the appearance of a sheep. The fleece can be black, red, or blond, with the latter being the most common.

The Mangalica pig was nearly lost to extinction by the 1990s, with fewer than 200 pigs remaining in Hungary. However, due to efforts to preserve the breed, it has made a comeback and is now highly sought after for its meat. Mangalica pork is considered to be among the tastiest pork in the world, with a unique flavor and texture.

The meat of the Mangalica pig is reddish and highly marbled with creamy white fat. It is also high in omega-3 fatty acids and natural antioxidants, which is attributed to its natural diet that primarily consists of forage and barley. Mangalica lard is lighter and melts at a lower temperature than lard from other pigs because it contains more unsaturated fat.

Mangalica pork has a long history and heritage in Hungary, where it has been raised for centuries. It is considered to be a national treasure and is known as the “Kobe beef of the pork world.” Its popularity has spread around the world, with many chefs and food enthusiasts seeking out this unique breed for its exceptional flavor and texture.

In America, there are efforts to preserve the Mangalica breed by raising purebred pigs and selling them to breeders as they need new gene material. The goal is to maintain a gene bank for all of America and keep importing new bloodlines to raise on American soil.

The Unique Characteristics Of Mangalica Pork

Mangalica pork is known for its unique characteristics that set it apart from other types of pork. This rare breed of pig has a lot of lard, which gives it a high fat content and intense flavor. The marbling of the fat throughout the meat gives it an incredible buttery flavor that is unmatched by regular low-fat pork.

In addition to its high fat content, Mangalica pork also has a distinctive appearance. The pigs have curly hair that can be black, red, or most commonly blond. This woolly appearance makes them resemble sheep, which adds to their unique charm.

Mangalica pigs are free-range animals that like to forage and dig for grubs. This natural diet contributes to their strong flavor and juiciness. They are often used to make sausages and minced meat, which is where their intense flavor really shines.

Despite its growing popularity, Mangalica pork can still be challenging to find in Singapore. However, for those who are able to track it down, it’s definitely worth trying for its unique taste and texture.

Why Is Mangalica Pork So Special?

Mangalica pork is considered one of the tastiest pork in the world due to its unique characteristics. The meat of the Mangalica pig is highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. This is because of their natural diet of forage, wheat, corn, and barley, which gives the meat a distinct flavor and texture.

One of the chief differences between Mangalica and normal pork is its fat content and profile. Mangalica has a higher proportion of monounsaturated fats, giving it a melt-in-the-mouth feel, unlike normal pork that has a higher proportion of polyunsaturated fats. Its lard actually melts at room temperature, making it easier for your body to process than other fats, and providing a unique sensory experience.

Moreover, the breed has a significantly lower amount of saturated fats than most commercial breeds, which is considered an advantage since saturated fats can be some of the most damaging to peoples’ health. Pork in general is high in vitamins and minerals, especially vitamin B1 (thiamine) and zinc, and Mangalica meat is no exception in this regard.

Apart from its taste and nutritional value, Mangalica pigs are also great for free-range farming. They like to forage, dig for grubs, and don’t wait around for you to feed them. So they’re perfect for those who want pigs that are not raised in a factory-type environment.

Due to their slow growth rate and low litter size, Mangalica pigs are not suited for large operations or industrial farms. However, gourmet chefs and devoted gastronomes are willing to pay more for the meat because they believe it is the best-tasting pork in the world. Overall, Mangalica pork is a unique treat that you should definitely try if you get the chance.

Mangalica Pork Recipes To Try At Home

If you’re lucky enough to get your hands on some Mangalica pork, here are a few delicious recipes to try at home:

1. Grilled Mangalica Pork Chops with Pineapple-Coriander Sauce: Drizzle the pork chops with oil or melted bison tallow and season generously on all sides with sea salt and freshly ground black pepper. Grill the chops on both sides until they’re a nice golden brown. Serve with a sauce made by blending fresh pineapple, coriander, lime juice, honey, and chili flakes.

2. Braised Mangalica Pork Belly: Season the pork belly generously with salt and pepper. Heat some oil in a Dutch oven and sear the pork belly until nicely browned on all sides. Remove the pork belly from the pan and set aside. Add onions, garlic, and carrots to the pan and cook until softened. Add some chicken stock, red wine, and herbs like thyme and rosemary. Return the pork belly to the pan, cover with a lid, and braise in the oven for 2-3 hours until tender.

3. Mangalica Pork Stir-Fry: Cut the pork into thin strips and marinate in a mixture of soy sauce, oyster sauce, sesame oil, and cornstarch for 30 minutes. Heat some oil in a wok or skillet over high heat. Add sliced onions, garlic, ginger, and your choice of vegetables like bell peppers or broccoli. Stir-fry until crisp-tender. Add the marinated pork and stir-fry until cooked through. Serve over rice or noodles.

4. Honey-Glazed Mangalica Pork Chops: Bring honey to a boil for 2 minutes, add onion, garlic, ginger, and salt to make a glaze. Brush the glaze over the pork chops and grill or bake until cooked through. Serve with roasted vegetables or a salad.

With these recipes, you can enjoy the unique flavor and texture of Mangalica pork in your own home!