Mangalica: A Celebration of Culinary Heritage – A culinary presentation and press event with the collaboration of Hungarian and Japanese chefs

Mangalica is not only a symbol of Hungarian pride, but it has also earned its place among the most valued ingredients in international gastronomy. Often referred to as the “Wagyu of pork,” this indigenous and geographically protected Hungarian breed is now appreciated on numerous European markets for its exceptional quality. Traditionally raised in free-range environments, Mangalica pigs are known for their rich, marbled meat with a higher fat content and looser, more veined texture than conventional pork. These unique characteristics result in a more flavorful and succulent culinary experience.
This special event offers guests an extraordinary tasting journey, where Hungarian and Japanese chefs join forces to present innovative fusion dishes showcasing the versatility of Mangalica pork. The menu blends high-quality Hungarian ingredients with the refined techniques of Japanese cuisine, bridging tradition and contemporary flavors in exciting new ways. The program begins with a formal welcome by Dr. István Nagy, Hungary’s Minister of Agriculture, who will open the event with a press briefing, highlighting the international importance of the Mangalica breed and the growing ties between Hungary and Japan in the field of agriculture.

Programme:
12:00-12:10 – Welcome speech and press briefing by Dr. István Nagy, Minister of Agriculture
12:10-13:10 – Tasting session featuring fusion dishes by Hungarian and Japanese chefs