I was talking with Michael Clampffer, a CIA-trained chef and VP of Mosefund about sous vide.
He said that he has a friend who just got back from Italy from a sous vide class. He said that they cooked pretty much everything at 72C for 8 hours. That worked great for belly, jowl and a bunch of other tough cuts.
My only thought about doing Mangalitsa at 72C is that a bunch of fat would melt off. That's why I've done mine around 63C 19 hours.