Hungarian eatable national treasure "Mangalica Pig"

Japanese and Chinese recipes using Mangalica loin are posted on our recipe site.

Food Life, September edhitonMangalica blade shoulder meat and salami were introduced on December edition of "Mrs."

See enlarged article（PDF920KB）(Japanese only)

* Reference: "Mrs." December Edition (P.205)

Japanese and Chinese recipes using Mangalica loin are posted on our recipe site.

Japanese recipe by chef Kazama from "Lucia" and Chinese recipe by chef Miyamoto from "Rikyu" using Mangalica loin are posted on our recipe site.
Details are as follows.

PICK products recipe site

Products made from "Mangalica Pork" was introduced on November edition of "Monthly Professional Cooking".

A cooking by Chef Fukumoto of Cá sento which uses mangalica products was introduced on November edition of "Monthly Professional Cooking"

See enlarged article（PDF554KB）(Japanese only)

* Reference: "Monthly Professional Cooking" November Edition (P.56)

Pancetta is added in line-up of Mangalica products.

Pancetta is newly added in line-up of Hungarian "Edible national treasure" Mangalica products. It is a non-smoked and cured Pancetta made of Mangalica belly which its fat is noble. It melts on your tongue when you eat as it is. It can be used for cooking to bring rich taste to cuisine due to Mangalica's profoundness.

Click here for detail.

"Jamon de "Jamon de Mangalica" was introduced on November 2010 edition of "Food Life".

"Jamon de Mangalica" was introduced on November 2010 edition of "Food Life" as noteworthy cooking ingredient.

See enlarged article(PDF 460KB)(Japanese only)

* Reference:"Food Life" November Edition (P.51)

"Jamon de Mangalica" and other Pick products were introduced on October edition of "Cafe & Restaurant".

"Jamon de Mangalica", "Mangalica Salami" and "Hungarian Pancetta" were introduced on October edition of "Cafe & Restaurant".

See enlarged article(PDF 620KB)(Japanese only)

* Reference:"Gafe & Restaurant" October Edition (P.50)

We have begun to sell "Jamon de Mangalica" which is a cured ham made from leg meat of "Magnalica pig", a national heritage of Hungary.

A cured ham is added to Hungarian national heritage "Mangalica pig" products line. It is a cured ham made from adequately marbled leg meat of Mangalica pork and produced by Spanish authentic production method.

An Italian cuisine made of Mangalica pork was introduced on January edition of Gourmet Journal.

An Italian cuisine made of Mangalica pork was introduced on January edition of Gourment Journal. It is "Mangalica and Miura vegitable arrosto with "nduja".

See enlarged article(PDF535KB)(Japanese only)

* Reference:"Gourmet Journal" January Edition (P.81)

"Mangalica Pork" cuisine was introduced on October edition of Gourmet Journal.

"Mangalica Pork" cuisine was introduced on Octpber edition of Gourmet Journal.

See enlarged article(PDF 1.22MB)(Japanese only)

* Reference:"Gourmet Journal September Edition (P.30 - 31)"

We are striving to bring the best quality Hungarian meat and meat products.

Welcome to Hungary's culinary heritage. In the name of Pick's management, we sincerely hope that Hungary's biggest and best known premium food company, Pick'(s products will charm the customers in Japan.

We are striving to bring the best quality Hungarian meat and meat products, including those made of the famous Hungarian edible national treasure, the Mangalica, from Europe to Asia. We are "The Mangalica Company" that introduced the unique pig to the Japanese customers, and our top rated Mangalica products have already found their way to Tokyo's top Michelin starred restaurants and have featured in magazines and TV programs.

Ultimately, we hope that our flagship salamis, especially the all natural, EU-protected, century-old Wintersalami and the Mangalica salami will gain as much popularity in Japan as they enjoy around Europe and from Vancouver to Moscow, in other parts of the world. Once you Pick, you will never leave.

Pick Szeged Salami Factory and Meat Processing E. Co. Ltd.