The Kobe of the pork world
The best thing to do instead of rewriting the history of the Mangalitsa, poorly, is refer you to Tim Winkler's website, the parent farm and for all our pigs, and get the full history of the Mangalista. In brief, the Mangalitsa is a fine boned lard pig from Hungary, crossed in the 1830's with local breeds and wild Serbian boar. In fact, it is a distant cousin to the Iberico pigs in Spain! Legend has it that the original genetics of Mangalitsa where inherited from Spanish breeds.
Due to its healthy lard it became one of the best pigs for long term curing, required in an era before refrigeration. Combined with being a slow grower and containing larger percentage of fat than modern pigs, which modern vegetable oils replaced as a need, and containing a rich marbling in a market where the leaner pigs were touted as healthy, the Mangalitsa fell into decline until in 1990 with only 198 left in the world. As it turns out, the fat is loaded with antioxidants and rich in omega 3 & 6, putting it almost on par with extra virgin olive oil. This produces a succulent fatty meat that is healthier than any of the modern lean pigs. Mangalitsa has now become the darling of the upper end culinary world, better known as the Kobe beef of pork, and king of the charcuterie market. If curing pork is your thing, this is what you're after.
Whats on offer
Two styles of bacon, standard salt cure and maple cure, both nitrite/nitrate free and cured with salt from Saltworks, fresh garlic, smoked paprika, fennel seed, and juniper berry. Both smoked for 2 days, 6 hours a day, and left to cool in the mountain air, then dry aged at a winery in their barrel room for 1 month. I am playing with the idea of selling this unsliced and most of my bacon is skin on, excellent for lardons. $13 per pound
Spanish Chorizo…..still a work in progress
Several types of salami……still a work in progress
To order please contact me via phone, text, or email, and I will take care of everything….and remember…..i’m just a farmer
Pork loin chops; each chop over an inch thick weighing 1-2 pounds. They’re big and the fat is to die for. Excellent brined then grilled. $7 per pound
Guanciale; The Pillow. 5 day salt cure with fennel, garlic, smoked paprika, then hung in the barrel room for 6-8 weeks
Coppa; 2 week salt cure with same cure as Guanciale, and hung for 12-16 weeks
Maple habanero breakfast sausage with fresh sage.
Proscuitto:….get back to me in a year and a half folks……this is real slow food