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.
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Schnitzel the Austrian lineage boar from Pure Mangalitsa
We acquired Schnitzel in the summer of 2018 at 18 months old. Schnitze's sire is Pedro, who was imported from Austria by Pure Mangalitsa. His dam is Michelle, also from Pure Mangalitsa. He is a big boned boar with less back fat and more muscling compared to our previous Mangalitsa boar. He has substantial bone structure as well. Schnitzel is very cooperative and lives in harmony with our other Mangalitsa pigs. SeekGain Genetic Testing: DNA # 31318028486 Cast_249: AA (favorable for tenderness and less cooking loss) Cast_638: AA (favorable for higher moisture in cured ham) CCKAR: GG (favorable for growth) EPOR: CC (small litter size) ESR: AA (small litter size) HMGA: TT (favorable for leanness) MC4R: GG (slow growth, more fat) PRKAG: AA (favorable color, low glycogen. higher pH of meat) |
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Our Sows:
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Pork 1/2 side, custom cut: $4/lb hanging weight, cost is ~$400-500 and will yield ~100-130 lbs of pork products. These are processed at Chickasha Meats in Chickasha, OK.
Luau pigs: ~60-80 lbs ~$250 Since we have reduced our numbers from 18 sows to just 3, we are unable to sell to restaurants anymore. There is a 2-3 year wait list for pork. |
Our piglets are meticulously selected to be the best of the breed they represent. There is a 6 month wait list for piglets.
Mangalitsa Weaner Piglet Gilt: $500 Mangalitsa Weaner Piglet Barrow: $200 Non-refundable deposit of $100 is require to reserve a piglet. |
***PRICES SUBJECT TO CHANGE WITHOUT NOTICE***
More About the Mangalitsa Pig, the Kobe Beef of Pork
Known variously as the Mangalitsa or Mangalica, this Old World breed pig is indigenous to Hungary. Its name means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah. Not only does the Mangalica pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The fleece can be black, or red, but is most commonly blond. The Mangalica is the last pig in existence to sport this unusual fleece, and it was nearly lost to extinction by the 1990s, when fewer than 200 pigs remained in Hungary.
Eat Them to Save Them
How does a pig go from being the most popular and commonly-raised breed in the mid-1800s to near extinction by the 1990s? The answer lies in the fat. Mangalitsa are “lard type” pigs, and before vegetable oils were introduced, lard was the cooking medium of choice. Lard was used in cooking, candles, soap and cosmetics. Even industrial lubricants and explosives were produced from this valuable fat. Lard fell from favor in the mid-20th century when modern science declared that saturated fats were dangerous to human health. However, lard has less saturated fat and more unsaturated fat than an equal amount of butter, and contains no trans fat, unlike margarine, vegetable shortenings and hydrogenated fats. And lard has been seeing a comeback in recent years, as chefs realize that no other cooking medium has the qualities and flavor of lard. Foodies and farmers are rehabilitating the reputation of lard, and science is even reexamining the studies on lard.
But in Hungary, by the mid-20th century, there was little value placed on the odd and stout woolly pig that generations had raised for its creamy lard. Industrial farming techniques were being introduced and the Mangalitsa was not well-suited to the new intensive style of agriculture. The pig requires lots of space and access to the outdoors, and is uniquely protected from the cold weather of the Hungarian Steppe by its fleecy coat. Also, the Mangalitsa grows slower than the leaner and meatier breeds that began to replace it, and fewer farmers wanted to take the time. Also working against it, the Mangalitsa produces fewer piglets than the lean superstars of industrial farming. All good reasons to stop raising Mangalitsa pigs, and as traditional farming fell by the wayside, the Mangalitsa became less and less common a sight at Hungarian farms.
Eating Mangalitsa
The Mangalitsa is one of the fattiest pigs in the world; 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. But that meat is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish, highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. This is due to the natural diet of forage, wheat, corn and barley. Mangalitsa lard is lighter, and melts at a lower temperature, than lard from other pigs, because it contains more unsaturated fat. In Hungary, most Mangalitsa pork becomes sausage or salami. Because of the high fat content, cured Mangalitsa pork products can spend a longer time drying, which deepens the flavor without losing moisture.
In Spain, traditional ham makers discovered that Mangalista is ideal for the long, air-cured process that makes their hams famous around the world. A leg of Mangalitsa pork can age for up to 3 ½ years, while maintaining a moist and pliant texture, a rich, deep red color and complex taste. While the Mangalitsa pig will never be raised in great numbers, and as an artisanal product costs more than other heritage breed pork, it is gaining adherents who relish the intense flavor and abundant fat. Chefs across the United States have increasingly been serving Mangalitsa in both fresh and cured forms. If people keep eating them, it’s safe to say that the Mangalica is back and fatter than ever.
Eat Them to Save Them
How does a pig go from being the most popular and commonly-raised breed in the mid-1800s to near extinction by the 1990s? The answer lies in the fat. Mangalitsa are “lard type” pigs, and before vegetable oils were introduced, lard was the cooking medium of choice. Lard was used in cooking, candles, soap and cosmetics. Even industrial lubricants and explosives were produced from this valuable fat. Lard fell from favor in the mid-20th century when modern science declared that saturated fats were dangerous to human health. However, lard has less saturated fat and more unsaturated fat than an equal amount of butter, and contains no trans fat, unlike margarine, vegetable shortenings and hydrogenated fats. And lard has been seeing a comeback in recent years, as chefs realize that no other cooking medium has the qualities and flavor of lard. Foodies and farmers are rehabilitating the reputation of lard, and science is even reexamining the studies on lard.
But in Hungary, by the mid-20th century, there was little value placed on the odd and stout woolly pig that generations had raised for its creamy lard. Industrial farming techniques were being introduced and the Mangalitsa was not well-suited to the new intensive style of agriculture. The pig requires lots of space and access to the outdoors, and is uniquely protected from the cold weather of the Hungarian Steppe by its fleecy coat. Also, the Mangalitsa grows slower than the leaner and meatier breeds that began to replace it, and fewer farmers wanted to take the time. Also working against it, the Mangalitsa produces fewer piglets than the lean superstars of industrial farming. All good reasons to stop raising Mangalitsa pigs, and as traditional farming fell by the wayside, the Mangalitsa became less and less common a sight at Hungarian farms.
Eating Mangalitsa
The Mangalitsa is one of the fattiest pigs in the world; 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. But that meat is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish, highly marbled with creamy white fat, and is high in omega-3 fatty acids and natural antioxidants. This is due to the natural diet of forage, wheat, corn and barley. Mangalitsa lard is lighter, and melts at a lower temperature, than lard from other pigs, because it contains more unsaturated fat. In Hungary, most Mangalitsa pork becomes sausage or salami. Because of the high fat content, cured Mangalitsa pork products can spend a longer time drying, which deepens the flavor without losing moisture.
In Spain, traditional ham makers discovered that Mangalista is ideal for the long, air-cured process that makes their hams famous around the world. A leg of Mangalitsa pork can age for up to 3 ½ years, while maintaining a moist and pliant texture, a rich, deep red color and complex taste. While the Mangalitsa pig will never be raised in great numbers, and as an artisanal product costs more than other heritage breed pork, it is gaining adherents who relish the intense flavor and abundant fat. Chefs across the United States have increasingly been serving Mangalitsa in both fresh and cured forms. If people keep eating them, it’s safe to say that the Mangalica is back and fatter than ever.
“The flavor is unbeatable. It’s the Kobe beef of pork. If you’re familiar with pigs, you’ll know that most pigs in the last 50 years have been bred to have virtually no fat, but be mostly lean meat. One of the advertising points was ‘The other white meat.’ But it turns out when you breed the fat out of the pig, it becomes tasteless. So people are starting to look for pork that tastes better, that tastes like real meat. And you can only do that with fat and marbling, so that’s what we’re offering.” ~Wilhelm Kohl
From NPR: Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. "For me, it's the best pork in the world," says Sam Hazen, executive chef at Veritas in New York, who uses only Mangalitsa for his pork dishes. "It's got incredible texture and it's consistent; it's never dry. It's very, very special."
The Mangalitsa Pork, Bacon, and Lard was also featured in the Epicurious article “The One-Percenter's Guide To Pork: The Best Pork, Ham, And Bacon In The World” by Kerry Acker.
From NPR: Mangalitsa pork has been featured on the menus of such exalted eateries as The French Laundry and Blue Hill. "For me, it's the best pork in the world," says Sam Hazen, executive chef at Veritas in New York, who uses only Mangalitsa for his pork dishes. "It's got incredible texture and it's consistent; it's never dry. It's very, very special."
The Mangalitsa Pork, Bacon, and Lard was also featured in the Epicurious article “The One-Percenter's Guide To Pork: The Best Pork, Ham, And Bacon In The World” by Kerry Acker.
