The prisine Hungarian Mangalica line with its native predecessors, the Bakonyi and Szalontai swine-breed were the only source of fat and protein for several hundred years for the Hungarians. During the 150 years long Turkish occupation, the lives of the Hungarians hiding out in marshes and on the lowland plains depended on these sturdy, tough animals who fed themselves on roots, grasshoppers and acorns. The Turks made no demands or claims on the swine for religious reasons as they did not eat pork. The Mangalica is the heir of these traditions. Its meat is very tasty and its cholesterol level and fatty sebacic acid components are much healthier than the widespread, popular swine types of ther countries. This book is a suppletory work with original Mangalica recipes, and it also gives some insight to the readers into the proffesions, and folk customs of those people who are connected with keeping, raising, and breeding these animals.