Developed by crossbreeding Serbian Šumadinka breed and Hungarian breed. It gain in popularity because it is a hardy and self-sufficient breed. The Golden Age of Mangulica was from 19th century up until mid-20th century. As destruction of forests and grasslands began, conditions for this breed become unfavorable as it finds its food in nature. Farmers turn to breeds that are more adapted to factory-type environment.
Mangulica slowly gains weight and its meat contains higher levels of fat. All those factors contributed to repressing Mangulica from the market.
From Chef’s or quality perspective Mangulica is a perfect product. The meat is aromatic and it reflects Mangulica’s diet and way of life. More pronounced red color that resembles game meat. Consistency of fat tissue. Subtle, delicate fat which is easy to use and has a high quality chemical composition. All those perfect characteristics come from the way of life and diet. They are the foundation for quality meat.
It is very important to understand the connection between the way of life and diet on one side and final quality on the other side. Since it is not unusual to find farms that breed Mangulica in a manner that does not comply with the breed, thus considerably affecting the quality.
As a raw ingredient and as a final product Mangulica has a character that reflects this terroir.
Is it a MUST to try? YES!
