Yes, true, pure blooded Mangalitsa
Remember it's the breed and the raising
Not just a fat Hog
Is the Mangalitsa the Next ‘It’ Pig? - NYTimes.com:
"To produce their fabulous fat, Mangalitsas are raised for more than a year and can weigh over 300 pounds, more than fully grown Berkshires, for instance. Industrially bred pigs are slaughtered after no more than six months, at around 175 pounds. Only some 50 Mangalitsas are processed nationally each week — in comparison with more than 2 million pigs a week for all breeds, according to the National Pork Producers Council."
"Mangalitsas, which have charcoal black coats, tan underbellies and twisty woolly tails, were historically raised for lard and prized for their mellow, silky fat. In an interview, the food writer and former New York Times restaurant critic Ruth Reichl called it “the single best pastry fat I’ve ever found.” Their popularity declined with the substitution of cheaper vegetable oils for lard, and the availability of hogs that were leaner, faster-maturing and less expensive, but also less flavorful. Purebred Mangalitsas nearly vanished until a Hungarian geneticist worked to revive the breed several years ago."