Griebschmalz with alpine herbs, from the Mangalitza wool pig

The bacon and fluff from the woolly pig, which roams freely all year round, gives this lard its unique taste and creamy consistency. Made with rock salt, greaves, alpine herbs, marigold and spices. This specialty is best enjoyed on wholemeal or farmhouse bread. Mangalitsa woolly pigs are a real treasure as an old, original breed of pig. They are the basis for the wonderful taste of handcrafted meat and sausage products. Mangalitsa products are also valuable food, the fat from the animals is almost cholesterol-free. In the Baden village butcher`s shop Walter, the woolly pigs raised in Hungary are processed into fine specialties a day after slaughter.