What You Need to Know
Mangalitza curing involves denaturation of proteins, reduction of water activity, and formation of nitric oxide compounds through a mixture of salt, sugar, and spices applied for 7-14 days. The process also includes a washing and drying phase, leading to evaporation of moisture and development of a dry, crumbly texture.
Steps
- 1.
Mangalitza Szalonna (Hungary): Traditional cured fatback used as flavor base
- 2.
Kolozsvári szalonna (Transylvania): Smoke-cured belly with distinctive marbling
- 3.
Mangalitza Pancetta (Modern adaptations): Dry-cured belly highlighting fat crystallization
The Science
Primary Reaction
Protein denaturation and Maillard reaction