VIDEO. The mangalitza pig is “a pig that tastes like a real pig”, according to a breeder of this exceptional animal

Astrid Barthomeuf left her position in human resources at the age of 31 to breed pigs in Ardèche. Six years later, she is at the head of a herd of nearly 200 animals of a very special breed, the mangalitza. These animals are not bred for their wool, but for their fat.

The breeder gave names of famous singers to her breeding animals but “these don’t have first names because I don’t have enough imagination and they are destined to go to the delicatessen, but that doesn’t mean that I don’t like them”, she told the magazine “1:15 pm on Saturday” (replay).

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“Physically, they are special because they are adapted to the territory of their country of origin, Hungary, where it is colder and where they were rather raised in the steppes, explains Astrid. They therefore have this hair but, beyond wool to resist the cold, they have fat. Mangalitza means ‘a pig that makes a lot of bacon’.

“He is also a pig who grows very slowly, specifies the breeder. You have to keep them for two to two and a half years if you want quality meat, by not pushing them too much. And that makes a pig that really tastes like pig. “ This breed, much sought after by starred chefs, almost disappeared. In 1990, there were less than 200 specimens left in the world. A mangalitza ham matured over sixty months can sell for up to 7,000 euros!

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