OUR MANGALITSA

WHAT ARE MANGALITSA PIGS?

To put it simply, it’s not your mother’s pork chop.

These hairy hogs have recently become a delicacy in the United States because of their high fat content, delicate, dark red meat, and high Omega-3 fats. Mangalitsa pigs take more than double the time to fully mature than conventional pigs which develops the most delicate flavor. This slow and intentional method of farming did not fit into the commercialized farming model, for obvious reasons, like double time for grazing and feeding. For local farmers however, Magalitsa pigs have become a great heritage pig to raise and feed their communities.

Growing the food we serve on our dinner table.

THE PROOF IS IN THE PORK.

At our farm, we believe in raising food that we would put on our dinner table because we believe everyone deserves to eat farm to table quality of meat. Our Mangalitsa's graze freely on our farm, and develop an immaculately delicate flavor for at least 14 months; more than double the time for conventional breeds. You will not believe you’re eating pork!

I’ve deer hunted and processed my meat all my life using anything from beef brisket trimmings or mixed with pork butt. I gave the Mangalista fat a shot in 2022 and I won’t be using anything else. It added the perfect flavor to venisons lean meat all while taking away some of the gamey taste. The Mangalista fat is hands down the best way to go!

HUNTER PARHAM
Had a family dinner with those beautiful pork steaks at the center of our meal. We made some homemade Verde Salsa and smoky orzo and smoked chicken. Our son said, "this is pork?? It takes like a steak. It is so good. I have never had pork like this." We smoke pork steaks often, nothing even close to this caliber of quality. Wow! Simply, Wow! It cooked beautifully!

BECKY PHIPPS
It was in some ways hard to believe this was pork. It had an amazing fat content and pork flavor above beyond what I can usually get from the local outlets.

WILL WORSHAM

NOT YOUR MOTHER’S PORK CHOP.

The flavor of Mangalitsa pork differs greatly from the lean, white meat that we buy at the store. Over time, the commercialization of farming favored the lean pigs that we are used to eating because they require less time and resources to mature, and can produce a greater yield more economically. While Mangalitsas are known for their high fat content, they contain less saturated fat than conventional breeds, and high levels of healthy Omega-3 fats. Their fat literally melts at room temperature!