Our piglets are meticulously selected to be the best of the breed they represent.
Pork 1/2 side, custom cut: $4/lb hanging weight, cost is ~$400-500 and will yield ~100-130 lbs of pork products
Pork 1/4 side, custom cut: $4.5/lb hanging weight, cost is ~$250 and will yield ~50-60 lbs of pork products
Luau pigs: 60-100 lbs ~$250
Mangalitsa Boar: $500
Mangalitsa Sow: $700-1500
Mangalitsa Gilt (75-100 lbs): $350
Mangalitsa Weaner Piglet Gilt (10-45 lbs): $250
Mangalitsa Weaner Piglet Barrow (10-45 lbs): $100
Mangalitsa Pigs (aka the Kobe beef of pork)
Originally reared by Hungarian farmers in the 1830s by crossing two species of domestic pigs with the European wild boar and a Serbian hog breed, Mangalitsa soon became quite popular nationwide for its succulently marbled meat, its speedy growth, and the fact that it does not require much care; with their thick coat of curly fur, Mangalitsas can easily withstand cold temperatures and will raise their young in outdoor pens year-round. The Mangalitsa pig grows a thick, wooly coat similar to that of a sheep. Over the following decades, three types of Mangalitsa were bred – the blonde, red, and swallow-bellied varieties, although all of them are born striped like wild boars – and since these pigs have an extremely high lard-producing capacity, they comprised about 90% of the country’s swine citizenship by the 1930s.
Schnitzel the Austrian lineanage boar from Pure Mangalitsa
We acquired Schnitzel in the summer of 2018. He is a big boned boar
this is not Schnitzel to the right. This page is under construction.
Gloucestershire Old Spot Pigs
Originating in the Berkley Vale of Gloucestershire during the 1800s, the GOS was bred to lounge around in the orchards of England, where its sole responsibility was to clean up fallen fruit. The breed became rare after World War II, when the shift to intensive pig production reduced interest in grazing pigs. Due to its supreme laziness, GOS meat is very delicate – even its fat is edible and milky. Old Spots carry a distinct layer of backfat and marbling within their meat, making them the bacon pig of choice for many. They are listed as critically endangered by the American Livestock Breeds Conservancy.