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. 

 

Products

Madrone smoked for 12 hours….over 2 days with cold mountain air inbetween

20 months on the hoof to get this marbling

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Whats on offer

Uneven Ground Product list

 

We only traffic in organically raised fatty wooly Managlitsa pigs, up to 23 months old

 

) Whole or half Mangalitsa; approximately 160 pound per half $5 per #

) Primals, I.E., loin, belly, shoulder, ham, each weighing approximately 40 pounds………………………………………………….$5.50 per #

) Heads; depending on size                                                   $30-$40

) 7-10 pound slabs of pork belly, shin on…………………..$6 per #

) 1-2 inch thick pork loin chops…………………………   $7 per #

        Chops weight 1-2 pounds. Excellent when brined and then grilled

 

Everything made from forage fed free range 23 month old Mangalitsa pigs. 

 

 

 

To order please contact me via phone, text, or email, and I will take care of everything….and remember…..I’m just the farmer….so there’s no secretary. 

I personally deliver everything in the first week of every month

Thank you, Chris

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