Comprised of 9 member companies, the HARANGOD-MAG Group operates in Central Europe, in the north-east region of Hungary. Activities of the group include the production of arable crops, animals, and fruits, as well as capacities for primary processing of these products (dryers, storage facilities, slaughterhouses and meat processing plants, cold storage). The most significant sector is the production of arable crops, which is performed on an area of 4,000 hectares. The most important crops are cereals (wheat, barley, oats), oilseeds (rapeseed, sunflower), fodder crops (maize, sorghum, alfalfa, grass), as well as vegetables (sweetcorn, green peas). Out of these fields, an area of 600 hectares can be irrigated. The group has a modern drying equipment with a total capacity of 440 tons/day and it has a crop store capacity of 15,000 tons. Total horticultural area is approximately 200 hectares (cherry, sour cherry, apricot, pear, apple, plum, and grape are produced); the majority of the plantations are fitted with a drip irrigation system, and the production is based on environmentally sound, intensive agro-technology. Horticultural activity is also served by a cool storage with an estimated capacity of 2.500 tons.
In the area of animal husbandry the Group breeds large-size beef cattle (Charolais, 600) and the native Hungarian Mangalica pigs (4.000). A modern slaughterhouse and a meat processing plant have been built to process our own Mangalica and beef cattle. This slaughterhouse was completed in 2015. By opening this plant, the agri-food vertical of the group was further expanded. Knowing the raw material base, the size and the technological equipment of the meat processing plant, the group aims to produce and sell handcrafted, high-quality, possibly home-made type, unique-tasting mangalica and beef meat products and product family (s) for the domestic and export markets.
The capacity of the plant is 10,000 pigs per year and 600 cattle per year, while the production capacity of meat products is 600 tons per year.
Breeding of Mangalica
Breeding of Mangalica pigs started in 2003, and the livestock includes all three colour types (red, blond and swallow-bellied). Mangalica, or the so-called “Hungarian pig,” has been considered as a Hungaricum (national treasure) since 2004 and due to the fact that its fodder is free of genetically-manipulated plants, Mangalica meat is guaranteed to be GMO-free. Compared to white pigs, slower growth of these pigs offers better physiological effects and a better taste.
Products
Aromas and special flavours of our premium homemade food products are unique, delicate and harmonic. These products meet the health-conscious gastronomic requirements of modern age perfectly. All of our products are free of GMO.
- All
- Fresh meat
- Ham
- Other products
- Smoked products
- Thick sausages
- Thin sausages
Mangalica and mangalica ham
The Harangod-Mag Ltd. Group, – adapted to the needs of livestock breeding – provides forage crops throughout the year. Besides crops, in the summer we also feed our Mangalica pigs with green forage and pumpkin. Forage crops are traceable, and with GMO-free foraging, the mangalica meat is guaranteed to be GMO-free. Feeding is rational, our main goal is to ensure slow growth and developement of breeding animals, besides the appropriate mineral and vitamin supply.
Mangalica is a pig breed, whose meat quality became world famous. The breed was established in the 19th centrury, in the Carpathian Basin. Three varieties are known: The blonde, the red, and the swallow-bellied one. Owing to costumer behaviour in the middle of the last century, – preferring lean pork meat – their number was drastically reduced, and almost completely disappeared. The rescue of the last 200 animals is due to the fact that experts have found that the Spanish pig species of iberico is almost the same as the Mangalica, and its flesh has an extraordinary value. The re-cultivation started that time in Hungary. In 2004, the native Mangalica was declared a Hungarian national treasure.
Harangod-Mag Ltd. Group is breeding Mangalica since 2003, in all three color variations. Our goal is – along with the native maintenance of the breed – to provide the natural nourishment and nutrition conditions in which this breed is developed in, combining it with the market and consumer needs of our time. We are trying to create a traditional livestock keeping, granting free range for our Mangalica pigs. Our livestock is wide free ranged, housed in paddock systems, where they can move freely. The average number of our sows is 400.
Sows are individually placed in separated barns. Under static conditions, we provide adequate conditions -with littering- for our sows and boars, considering their heat demands. Separation occurs at the age of 28-42 days. Until the 35 kg weight is reached, pig breeding continues in a group of 10-20 individuals.
After reaching the 35 kg weight, Mangalica pigs get into a large group of livestock, in a large area of dusty, littered runways. The conditions for long raising time (18 months) are guaranteed by free movement in these large areas, and by the produced forages. This way the animals develop under natural, wide free ranged conditions. Breeding technology helps the continuous, harmonious and simultaneous incorporation of the fat between the muscle layers and the muscles.
The produced Mangalicas are being processed in our own meat industry, where we are producing meat products with our unique taste, and dried, matured hams. The meat quality is positively influenced by raising our Mangalicas semi-intensively and our slaughtering technology. While processing the meat, keeping the high quality of the meat is our priority and it requries special care.
The high intramuscular fat content of the Mangalica meat is accompanied by a fine uniform distribution, the spices are more soluble in the fat and the meat does not dry out during the long ripening period. Meat contains 10% less saturated fatty acids, and 10% more unsaturated fatty acids, more minerals and vitamins than white pig meat, and its physiological effects are positive for the human body.
Our hams are made of free-ranged Mangalica’s whole leg, using rough sea salt and air-curing them for 18-36 months; during this time they develop their characteristic flavors. The raw material base is provided by free-ranged Mangalicas, which makes the meat high quality and enjoyable. The aroma and taste of our premium craft products are unique and perfectly match today’s health conscious gastronomic expectations. You can view our products on our website at http://harangodhus.hu/#products
Origin of the meat
The raw material base of the meat processing plant is provided by our company group from its own stock of 600 charolais and about 4,000 pieces of mangalica. Through the development of the processing plant, finished products and meat products processed for direct consumption areplaced on the market, instead of the previous half-pigs and quarter-cattles.
In total, the processing plant provides permanent employment opportunities for about 15-20 employees.
4000
Mangalica pig
600
Charolais cattle
Awards
Our brands
Our products are made of mangalica pig and beef cattle and they are sold under the brand names TOKAJ VICINITAS MEAT and TOKAJ VICINITAS MANGALICA. Our products are exclusively produced by using our own-bred animals that are fed with our own crop, so all our products are guaranteed to be free of GMO.
