Description
Ibérico or mangalitza?
Two traditions. Two characters. One decision about taste.
Mangalitza is an icon of Hungarian gastronomy: a true classic with its rich, full-flavored, characteristic fat.
Ibérico, on the other hand, is the luxury of Spanish cuisine: delicately marbled, elegant and sophisticated.
What’s the difference on the plate?
Mangalitza’s thick, creamy fat gives it a deep, powerful flavor – perfect for traditional Hungarian dishes.
On the other hand, the fat tissue of Ibérico is distributed throughout the meat, making every bite juicy, light and harmonious.
That’s why Ibérico is chosen by those who:
- are looking for lighter, yet intense flavors
- appreciate the juiciness of marbled meat
- want an international, fine dining experience at home
Mangalitza is the past and the heritage.
Ibérico is sophistication and the experience.
Ibérico – when you choose not just good meat, but style.