There have been many comparisons of Mangalica ham with Iberian ham because they share certain characteristics
The Mangalica breed is genetically related to that of the Mediterranean pig, the branch to which the Iberian pig belongs. However, since these two varieties are different, and although their products are considered authentic delicacies among the best gourmets, each one has its own differences and organoleptic characteristics.
Among their similarities they emphasize, for example, that both races have a black hoof, both animals are extremely fatty, very rustic and with a stronger resistance to some diseases, besides having an anatomy adopted to grazing. This allows, in both cases, for their hams to be cured with long and slow maturation periods.
Regarding their differences, food is one of them since the Mangalica feeds on corn, wheat and pasture, while the Iberian pig consumes grass and acorns, or feed in the case of animals being fattened.
The Mangalica feeds on corn, wheat and pasture, while the Iberian pig consumes grass and acorns, or feed in the case of animals being fattened.
There are also significant variations in taste: although they have notes in common, while the Mangalica ham has a delicate aromatic flavor with notes of nuts, the Iberian ham, especially the acorn-fed one, tends to have a more intense and sweeter flavor with country resonances, due to the feeding in pastures during the “Montanera”, the autumn season of acorn-foraging. Although similarly veined, the fat of Mangalica ham is finer and less complex.
With regard to marketing, the price of Mangalica ham is usually somewhat higher than that of Iberian feed-fed ham, although much lower than that of Iberian acorn-fed ham.