The history of Mangalica pork goes way back to the 19th century.
It first appeared around 1830, then didn’t get much of a look in; but during the 1990s, it re-entered culinary vogue and has now become the processed pork of choice for many – even Gordon Ramsay’s a fan. Decidedly Hungarian, it’s one of the things they’re particularly proud of here (there’s a festival dedicated to the furry fellas – yes, they’re a long-haired breed – see page 64). While you may think devoting a festival to the animal’s a tad unusual, allow us to introduce Chocolitza, the chewy brain-child of Choco Hungaria Ltd: roasted mangalica pork dipped in dark chocolate. Yes, you just read that correctly. With the name being more than enough to get us curious, we wanted to know more about this unusual sounding sweet (we’re sure) treat.
Apparently, “Chocolitza must be made out of the highest quality bacon we can get from mangalica pork. In order to maximize the taste, we need to have at least 200-250 grams of bacon for every table of chocolate. After roasting and salting, careful hands search for the best pieces in order to match the quality of our finest plain chocolate”, according to the Chocolitza crew. It’s Hungarian innovation in one of its more unusual guises – so go on, let your curiosity get the better of you; or at least get your hands on an unusual gift! Who needs Ferrero Roche?
Available at: Borfalu Bortéka 1062 Budapest, Szondi utca 66. www.chocolitza.hu