Barbara (RoyalMangalitsa)
Feb 27, 2017

A few weeks

0 comments

At the moment we are busy with building this website. Its quite some work as you can imagine. Till than the Forum will not be operating. If you have any questions please send us a email or go to contact.

 

You also can find us and can chat with us on our Facebook.

 

Hope all will be working in april.

 

Greets the Royal Mangalitsa Team

Barbara Meyer zu Altenschildesche

Wilhelm W. Kohl

 

New Posts
  • Barbara (RoyalMangalitsa)
    Feb 3

    The Mangalitsa is an amazing charcuterie pig. A different way of butchering the pig is recommended when you want to use the meat for charcuterie. Many people are looking for information how a Mangalitsa pig is butchered in Austria/Europe when it is intended for charcuterie. When you go to our section for The Mangalitsa Pig a drop down menu will open, go to Butchers & Chefs or go to L I N K S you will find the PDF.
  • Barbara (RoyalMangalitsa)
    Feb 16, 2017

    The Mangalitsa is also known as "The Kobe of Pork" because of the marbling of the meat and the flavor of the dark red meat. That fat is healthy fat as it melts as a much lower point than our human body temrature is.... Here you can see my hands when I was working with the fat.... it just melts in your hands. Here you can see the loin at the left and the neck at the right.... If you never tasted it you have missed a peace of HEAVEN!
  • Barbara (RoyalMangalitsa)
    Feb 16, 2017

    There you will find some helpfull PDF about the breed.
Contact

Royal Mangalitsa

216 E. Shoesmith Road

 

​​Haslett, MI. 48840

United States

Tel US:

+1 (415) 712 3773 Barbara Meyer zu Altenschildesche

+1 (517) 712 9589 Wilhelm W. Kohl

Tel Europe: +31- 6 11 98 82 42 Barbara Meyer zu Altenschildesche

Email: info@royal-mangalitsa.com

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