Serious Eats - seriouseats.com

This is the guy who imported the Mangalitsa to the New World. I'm happy to see it getting mentioned here.

Unfortunately, the SF Chronicle got two things wrong:

1) The brown pigs they show in the article (and on this page) are actually Mangalitsa x Berkshire hybirds. That brown hog is "half" Mangalitsa. The purebred Mangalitsas look different.

2) The breed is just called a Mangalitsa. See http://woolypigs.com for more info.

Fat and meat quality are heavily influenced by breed, feed and age at slaughter. It isn't just breed, contrary to what many think.

Also, the Mangalitsa is a lard-type breed, while the Berkshire and Tamworth are meat-type breeds. Although the Berkshire is one of the best-tasting meat type breeds, its fat doesn't taste as good as a Mangalitsa's, and it doesn't have the marbling, flavor or juiciness of a Mangalitsa.

Pigs don't have rumens (like cows), so they really are what they eat. The reason why Red Mountain Farm's Mangalitsa are so super is that they are controlling the breed, feed and age to get the best fat and flavor. So even if people raise the same breed of hog, what they get fed and how they get fattened is decisive.

You can learn more about that here: http://woolypigs.com/_austrianmeattheory.html