Why Mangalitsa?
The story of the Mangalitsa is a great example of the heritage breed awakening that's happening in food today. First bred in Hungary in 1833 by mixing a Serbian hog and a wild boar, the pig’s uniquely creamy white fat and marbled meat thrust it to the top of the European food world for decades. But after years of economic pressures for faster growing breeds and WWII, by the 1990s the Mangalitsa was nearly extinct. Saved by a handful of dedicated farmers in Hungary and the US, the breed is once again prized for its amazing curing qualities, its creamy whippable lard, and deep red marbled meat.
The Mangalitsa didn’t arrive in the US until 2007, when its high quality meat and lard instantly found a home on the menus of some of the top US restaurants like The French Laundry. After coming across Mangalitsas while researching heritage breeds, we wanted to be a part of raising and sustaining this amazing breed, and bringing “the kobe beef of pork” to more American plates. To us, the term “heritage breed” is also a repudiation of the industrial food system that not only does damage to the environment and human and animal health, but more simply has resulted in really bad food, poor quality meat and unhealthy fat. We hope our little farm has a small part in promoting the idea that sustainably raised animals are better for the planet, better for the animals, and just make better food.
01.
THE MEAT
Heavily marbled, deep red in color. Known to produce some of the world's best hams and cured meats. The bacon literally melts in your mouth, the chops and ribs decadent.
02.
THE FAT
Creamy, buttery, light and airy lard and fat. High in omega fatty acids, the fat has been shown to be higher in good monounsaturated fats than any other domesticated animal.
03.
THE History
Untouched since 1833, the breed's genetics are among the most pure in the pig world. Bred to live outdoors in cold Hungarian winters, they developed a uniquely thick back fat.
04.
THE HAIR
Wooly Mangalitsas are a docile, even friendly breed, and their curly hair gives them both an unmistakable look and the ability to withstand pasture living outdoors, and in cold climates, the way pigs were meant to live.
Our Practices
Our 100% pure Mangalitsa pigs are raised outdoors on small Minnesota pastures where they dig for minerals and tubers, root for roots, and play in the mud. Mangalitsas take twelve to fifteen months to bring to market weight, as opposed to six months on a conventional farm. The longer growing time gives the meat time to develop muscle and deep marbling, adding rich flavor and complexity to the meat. They are fed a lean and healthy mix of transitional organic wheat, barley, oats, and peas to ensure the highest quality snow white fat, supplemented with alfalfa from our own fields, and produce from the garden. They eat well, and get a healthy share of belly rubs and back scratches. In the spring they drink pure maple sap to inject some heavy sweetness and minerals into the meat. Our goal is to raise the highest quality Mangalitsa pork available.
Ordering
We sell whole and half hogs both intact and fully broken down, packaged, smoked and cured. We also offer Grill Packs, and 12-25lb Sampler packs. Check out the order page for more info. Restaurants and butcher shops please contact us directly for wholesale options. 612-310-4720.
Mangalitsa Recipes
We have a range of recipes that will make our Mangalitsa shine in your home kitchen.
A collection of our favorite basic weekly standards and a few goodies from local chefs that we hope bring a little inspiration onto your plate.
