Történet a mangalicáról (2015)

An educational film about the curly Mangalitza for which is adored from Spain to Japan. Despite slowly conquering the world, even in its home country there are many misconceptions about it. There's a picture in their heads of an exclusively acorn-fed, low-cholesterol half-wild pig, which for some reason is a star on organic markets, has its own festival and is much more expensive than regular swine. What does a Mangalitza know that a white pig does? How do they differ anyway, apart from the fact that one is a lot hairier? Why did the Mangalitza get to the brink of extinction from being the number one source of meat, and how could it have gone through a crazy career in just twenty years? How do Hungarian-Dutch Mangalitzas get to America? This documentary reveals it all. The concept of acorn feeding and the low-cholesterol fat theory gets clarified, get the viewer gets to know a Dutch nobleman and a Hungarian chef living in Japan, in whom there is one thing in common: their passion for Mangalitza. The viewer learns how Mangalitza resembles the world's most expensive beef, wagyu, and also learns what each part of the animal's meat can be used for in the kitchen. The documentary tells why a significant amount of meat is exported from the country, why only a few slaughterhouses undertake Mangalitza slaughter, why premium quality Mangalitza ham is not in Hungar, how a Spanish family helped resurrect the breed and whether the Mangalitza tenderloin will ever be on sale in stores.