There's something on the web (unfortunately only in Hungarian) about a Hungarian farm/restaurant. There's a slideshow of photos here.
They've got Mangalitsa specialties listed - but I can't tell what they are:
Ételspecialitások: 1. Mangalica tarja rozmaringos burgonyával,salátával. 2. Töltött mangalica (máj, gomba, zöldség.) 3. Szürkemarha rostélyos tekercs burgonyás nudlival. 4.Szürkemarha steak friss salátával. 5.Szürkemarha bélszín vörösboros barnamártással, tepsis burgonyával, salátával. 6. Házigazda kedvence (grill szürkemarha bélszín, mangalica szűzpecsenye, libamáj, zöldségekkel) Badacsonyi lávakövön grillezveHere's some of their good photos:
Nice people enjoying their afternoon meal.
Although it is warmer, the language barrier normally stops me (and a lot of tourists) from travelling much in Hungary - so I normally stick to Austria.
If you are in Austria, I'd make a trip to Spitzbart's - in addition to doing farrow-to-finish Mangalitsa pigs, they slaughter, process and retail Speck. They also make their own alcohol and sell that. There's some photos of that on the Wooly Pigs website.
Alois Spitzbart, the founder, was the first in that area to have such a farm/restaurant business. His son, Dominik, is the one who has got them into Mangalitsa production and processing. Their other son, Konrad, is an accomplished pastry chef in the USA.