Owing to the consumption habits – preferring lean pork meat –, this variety has almost completely disappeared in the middle of the past century. The saving of the last 200 animals is thanks to those experts who discovered that the Spanish variety Iberico is almost identical to mangalitsa and its meat represents outstanding value. Its breeding restarted at that time in Hungary.
Its physiological effects being more favourable and its enjoyment value being higher compared to those of the white pig are caused by the slow growing of mangalitsa as a result of which vitamins and minerals have enough time to integrate into the animal tissues.
Mangalitsa meat contains more of the substances essential to the human organism such as unsaturated fats which reduce blood LDL cholesterol and triglyceride level as they do not stuck on the blood vessel wall and empty from the human body without causing harm. Outcomes of scientific research support the positive impacts mangalitsa meat consumption plays in medicine and disease prevention.