"Mangalitsa" (Mahn-gah-leet-sa) describes several closely related breeds of heritage hog first known from early 19th-century Hungary. The Mangalitsa is so curly-haired that without a snout-on view, you might briefly mistake it for a sheep; an alternate German name, in fact, is "Wollschwein."
Eyes closed, many food lovers compare its flavor with that of beef. My burger ($9), dressed with cheddar and New Jersey tomato ketchup, was well-served by the juicy, fatty-but-light texture of ground Mangalitsa; a canopy of Mangalitsa bacon was the ultimate indulgence.
Previously: a grilled Mangalitsa sausage ($9 per pound) didn't melt in my mouth, not quite — though perhaps I didn't hold it there long enough to truly find out.