The prime rib is usually associated with a beef animal - but the Mangalitsa is cut in a very specialised way to get the best out of the animal. Look at the marbling on this steak - once you have tasted Mangalitsa pork, the percentage of fat on a chop or steak will take on an entirely different meaning! The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Mangalitsa Pigs are a Hungarian breed of pig, famous for their long curly hair and their ruby red, highly marbled meat (Jeannie tells us it is the pork equivalent of Wagyu!). Lisa and Tim Otterburn in Helmsley, North Yorkshire produce delicious, tender, succulent Mangalitsa pork from their pedigree pigs who live a long and happy life in wonderful surroundings.