A l l A b o u t
T H E
MEAT & FAT
On this site you can find Recipes and other information about the breed and their fat & meat.
This back fat is from Ilona, one of our 5 years old red Mangalitsa sows. She was finished on a barley diet (rolled barley). Her hanging weight was more than 180 kg (395 lbs). We left 3 cm (1 inch) of back fat on the loin, so the total fat cap was around 11 cm (4.5 inches).
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To get such a big fat cap on a Mangalitsa you need a pig that is at least 18+ month old! We prefer a finishing period of 12 - 16 weeks on rolled barley after the pig is 18 month old. Some people try to put such a fat cap on with feeding old bread as they can get it for free, but we strongly recommend not to do that, as it can totally ruin the fat quality that you need for dried cured products!
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Diet and fat quality:
The light pink color is a sign of high quality fat. As Mangalitsa fat already has a very low melting point (even below body temperature!) it is important to finish this breed correctly. With a diet that contains oils, like acorns, nuts, avocado, sunflower or other oily feed, the Mangalitsa fat will be even softer, which can cause problems. When the finishing diet of a Mangalitsa pig contains these ingredients, it is even more essential to add barely, rye or other grains to their diet the last 12 -16 weeks.
Sweet Lard
Some people think you only can use lard in a 'salty' version. Wrong, Mangalitsa fat (not the leaf lard) is perfect as a sweet version as well. Just start to be creative with lard.
Two delicious versions are: as a spread on bread or used as a ice-bonbon.
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Klick on the picture and a PDF will open.
For everyone who wants to start raising Mangalitsa pigs
30 pages of valuable information about the Mangalitsa. Especially written for people that looking in to raising them. Lots about the meat & fat, pure Mangalitsas and their challenges and the benefits of crosses or other heritage breeds.
If you send us an email we gladly send you this PDF to share on your website. Free of charge!
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Klick on the picture and a PDF will open.
Mangalitsa seam butchery tutorial
As the Mangalitsa is an amazing pig for Charcuterie, a different way of butchering the carcass is needed.
Below you will find a Document created by Christoph Wiesner. He is one of the most experienced people on this field. He also gives lessons on Mangalitsa seam butchery in Austria at their Mangalitsa farm.
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Klick on the picture and a PDF will open.
