A Hungarian heritage breed with the best bacon in the world and it’s low in cholesterol… That is amazing! When we started learning more about Mangalitsa pigs we knew that this heritage breed would be a perfect match for our fourth generation Hungarian farm. Mangalitsa meat is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish (unlike the “other white meat” that Americans are accustomed to), highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. This is due to a natural diet that primarily consists of forage and barley. Mangalitsa lard is lighter and it melts at a lower temperature than lard from other pigs because it contains more unsaturated fat. It has a soft creamy buttery texture that will make any food taste better and it’s amazing for baking.
Our pigs are lovingly pasture-raised. Mangalitsa pigs take more than twice as much time to grow than a standard pork production pig, which means that they require about twice as much feed and care during their lifetime. They also don’t grow as large as standard pigs. It costs more to buy and raise mangalitsa pigs and that is why you’ll find that these pork prices are higher than standard pork prices. Oh, but it is so very worth it. Try just one pork chop and when it melts in your mouth I bet you’ll be hooked
We are proud to have developed the Blackbeard’s line of Mangalitsa Pork, known as the tastiest pork in the world. Our heritage breed pigs are all natural and pasture-raised at the ranch.. Mangalitsas are a ‘lard- type’ pig; on average 65-70% of the carcass is fat, and lean meat is only 30-35% of the carcass, compared to over 50% in modern breeds. The meat of the Mangalitsa pig is highly marbled with creamy white fat and is high in omega-3 fatty acids and natural antioxidants. Their lard is considered a delicacy; it is lighter, and melts at a lower temperature than lard from other pigs because it contains more unsaturated fat. We offer individual cuts or a scalded whole or half pig
Features of Mangalitsa Pork
Sometimes spelled Mangalitsa in the UK or Mangalitza in the USA) is a Hungarian breed of domestic pig. It was developed in the mid-19th century by crossbreeding Hungarian breeds from Szalonta and Bakony with the Serbian Šumadija breed. The Mangalica pig grows a thick, wooly coat similar to that of a sheep.
The pigs were originally bred for their lard in the 1830s by Austrian Archduke Joseph, Palatine of Hungary. After the collapse of Austria-Hungary, the breed slowly disappeared, reaching a low point under Hungarian communism, where government policy combined with changing dietary habits brought it to near-extinction. The breed was revived in the early 1990s by a series of breeders, including the Hungarian Peter Toth
Mangalitsa Pork Price:
Whole Hog – $7.00 / lb (Average total hanging weight is 210 lbs.) Use this form: Mangalitsa Cut Sheet to tell us how you’d like to cut your whole or half hog!
Half Hog – $7.50 / lb (Average total hanging weight is 105 lbs.) Use this form: Mangalitsa Cut Sheet to tell us how you’d like to cut your whole or half hog!
Smoked Bacon – $15 / lb
Half Belly (fresh or smoked/cured) – $15/ lb
Pork Chops (bone in) – $15 / lb
Jowl (unsmoked) – $12 / lb
Jowl (smoked) – $14 / lb
Smoked Ham – $10 / lb (whole or slices)
Spare Ribs or Baby Back Ribs – $10 / lb
Shoulder Roast, Boston – $12 / lb
Shoulder Roast, Picnic – $12 / lb
Shoulder Roast, Steaks – $12 / lb
Hocks – $7 / lb (smoked or unsmoked)
Ground Pork – $7 / lb (coarse or fine ground)
Sausages – $8 / lb (Bulk in 1 lb packs, or small links, patties, or larger brat-sized links)
Mangalitsa Back Fat (nonrendered) – $5 / lb
Lard (rendered) – $18 / quart or $10 / pint
Liver – $5 / lb
Heart – $6 each
Tongue – $7 each