Description
This is a rare opportunity to have a purebred Mangalitsa slaughtered and processed your way. This reserves your slot for an upcoming processing date! Next date: October 13th, 2026
What will this cost?
- Cost for a half is $6/pound hanging weight and you can expect around 130-150 pounds of take-home meat. Hanging weight is approximately 175-200 pounds. Processing will be paid directly to processor (Memas Meats- a North Dakota state-inspected facility) and hauling is done at no charge. Your packaged meat can be picked up at the butcher shop or the ranch. You can expect processing to run about $300 (depending on curing, smoking, vacuum sealing options, etc). This is a tremendous savings on Mangalitsa pork, as most of my cuts sell out quickly at $9-$14/lb. You can increase your savings by using more of the hog, such as hocks, soup bones, and leaf lard.
What makes the Mangalitsa so special?
- Mangalitsa pigs are classified as a “lard-type” breed. However, Mangalitsa pigs actually have more unsaturated fat than conventionally bred “meat-type” pigs. When cooked, Mangalitsa pork is exceptionally juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility- the lard can be whipped, and chefs don’t need to use excessive salt or spices. Cured Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in commercially produced pork.)
How do we raise our Mangalitsas?
- Our Mangalistas are free to roam in a very low-stocked wooded pasture with ample forage. They are fed a high-quality blend of ground GMO-free grains consisting of barley, field peas, wheat, alfalfa meal, & flax meal. We enjoy our hogs and interact with them often to ensure their well-being and low-stress lifestyle. Our pork is a world of difference from a commercially-produced pig, who never feels soil on their feet or sees the light of day!
