THEIR STORY

  Mangalitsa, Mangalica, or Mangalitza is a wooly, lard-type pig developed in the earlier 1800s in the Austro-Hungarian empire. Their name actually means “hog with lots of lard.” Before processed vegetable oils, lard was the cooking medium of choice and was used for cosmetics, candles, soaps and even industrial lubricants and explosives. These hogs do exceptionally well at growing lard. On average, 65-70% of their carcass is fat. That’s a lot of future flavor! Granted, it takes them a lot more time (12-14 months) and food, but they’re well worth the wait.

  The Mangalitsa is the last pig in existence to still sport a wooly coat. The coarse, curly hair comes in three different colors of blonde, red, or black and aids these hogs to be amongst the heartiest of animals in cold weather. They’re a perfect match for our Wisconsin winters!

  Mangalitsas had almost gone extinct by the 1990s, due highly to the scientific declaration of saturated fats being detrimental to human health and lard being replaced by oils. Their numbers had dropped to fewer than 200 in Hungary. Not imported into the US until 2007, their numbers now exceed 50,000. While sad that these pigs ended up bunched in with the rest, the way to save them is to eat them!

 

 
SAVE THEM

  The meat of the Mangalitsa is reddish, marbled with a creamy white fat. The fat content is 12-16% less saturated and 8-10% more unsaturated fat than modern pig breeds. In addition, their meat/fat combination also contains iron, zinc, phosphorus, magnesium, and is high in omega 3’s. Mangalitsa lard is lighter, and melts at lower temperatures than other pig lards. It can be eaten on its own, whipped into creamy spreads, stitched into leaner meats, melted into warm bread, made into the best pastry crusts, smoked to enhance the flavor, and completely replace all cooking oils. Due to its high fat content, Mangalitsa meat can be cured for longer periods of time, which deepens the flavor without losing moisture. This makes the meat a delicacy in the world of charcuterie.

  We know what you’re thinking, right? Pig fat? Isn’t that what we’ve been taught to avoid? Yes, that is what’s been taught. While there was a war waging against lard not so long ago, this breed was tossed aside before realizing the benefits they hold. Their fat is actually considered a pure and beneficial fat. And with fat comes flavor! This meat is considered to be amongst the tastiest pork in the world and we certainly can’t say we disagree. If you’re on the fence, we recommend starting with the bacon, it’s fantastic!

 

 

OUR FARM TO YOUR TABLE

  Our pigs are raised on a broad diet of oats, wheat, barley, linseed, and forage as they rotate their way through revitalized pastures and unused forest floors. They nibble on nuts, berries, and a variety of leafy greens and dig/root to find anything their nose detects. With the help of our pigs, we have been working with local hunters to open up the forest floor and even remove invasive species. With a mixture of the disturbance caused by our mighty foragers and some opening of the canopy through the felling or gurdling of trees, we can regenerate the forests floors and become more of a part in our local ecosystem. Our animals are never treated with hormones or antibiotics and maintain their health with their abundant pallet, as well as through supplemental minerals in their feed.

  Our four breeding mamas have a permanent home with us where they get belly rubs and treats (apples, pumpkins, seasonal produce) daily. We are a farrow to finish farm, meaning we raise our piglets from birth and allow the mothers to naturally wean their young. Around 3 weeks old this takes place. The weaned piglets then get moved to a local forest or pastured home to help improve the land.

  We’ve both been so surprised at the unique personalities that Mangalitsas encapsulated. From the way they play fight with each other, nibbling on our legs/boots to ask for a scratch, to their incredible foraging and rooting skills. We’re so fond of our curly haired friends. The lack of knowledge about how intelligent, determined, and gentle these creatures are, has driven our passion for their wellbeing and future of the breed more than we could ever say. Although we’ve become attached to these incredible animals, we realize the reality of the situation.

  At the end of their growth cycle (at approximately 10-12 months of age) we finish our hogs on a 14% organic protein mix from our local grain co-op. When they are roughly 260-275 lbs we send them off to be processed at a local USDA Certified processing facility. There they are butchered, cured, and finally packaged with great care. We truly hope that our dedication for these incredible animals comes through in our products, from our pasture to your table, with love.