Artisan Cut: Two (2) Mangalitsa Bone In pork chops (Rib Chops), approximately 10-14 oz each. Hand cut by our artisan butchers with one rib bone per chop. These are the best of the best. Juicy, tender, and mouth-watering flavor. Please cook to 145 degrees and then let rest for 5 minutes.

They will be a light pink color when done.

Check out these cooking instructions from Kris & Wesley at How to Feed a Loon. https://howtofeedaloon.com/pork-chop-agrodolce-with-mushrooms/

1.0-1.5 lbs each, cut in half for shipping reasons. Sold in packs of 10, 15, 20, 25, and 30 lbs (multiple spare ribs to make total weight).

Experience the unparalleled taste and quality of Mangalitsa spare ribs, a true gourmet delight that's perfect for both grilling and smoking. Renowned for their exceptional marbling and rich, flavorful meat, Mangalitsa ribs promise a culinary journey like no other. Whether slow-smoked to perfection or expertly grilled, these ribs offer a succulent, melt-in-your-mouth experience, enhanced by the breed's unique, buttery fat. Ideal for those seeking to elevate their barbecue to a level of extraordinary taste and tenderness, Mangalitsa spare ribs are not just a meal, but an unforgettable dining adventure. Elevate your grill game and indulge in the luxurious taste of Mangalitsa – where every bite is a testament to quality and flavor.

Frenched, chine and feather bone removed, 1/4 inch trim.

Weights can vary and purchasing on a flat rate price for the size range purchased. Due to small inventory, we might have to send two products to make weight purchased. If you do not desire this, please specify at checkout or in a separate email, which could put the order on back order, delaying shipment. Call for details.

Sold as a unit.

- Small 2-3 lbs

- Medium 4-6 lbs

Half boneless top loin

Mangalitsa Boston Butts are a cut of pork that comes from the shoulder area of the Mangalitsa pig.

The Boston Butt is a well-marbled cut of pork that is known for its tenderness and juiciness. It is often used for slow-cooking methods such as smoking, braising, or roasting, as the slow, low-temperature cooking helps to break down the tough muscle fibers and connective tissue and infuse the meat with flavor.

To prepare Mangalitsa Boston Butts, they can be seasoned with a dry rub or marinade and then cooked using a smoker, oven, or slow-cooker. When cooked to an internal temperature of 195°F (90°C), the meat will become tender and flavorful, with a rich, smoky taste and a moist texture.

Mangalitsa Boston Butts are a popular choice for barbecue enthusiasts and chefs who are looking for a high-quality, flavorful cut of pork that can be cooked low and slow to perfection.

Most Picnics are boneless. Most Boston Butts are bone-in. Most Sirloin Roasts are boneless. Though our processor sometimes makes variations of bone in and boneless and it is impossible to make a blanket statement.

Sold per unit.

The approximate weight of Boston Butts are 4-13 lbs, but this can vary. When ordering, you are ordering individual pieces by the pound, however in the event that we can not ship pieces by the individual pound selected we can send multiple pieces to meet the final pounds ordered unless you specify upon checkout or in an email that you would like only single pieces and not made up of multiple products to meet ordered weight range.

Boneless

The approximate weight of Boneless Boston Butts are 2-7 lb but can vary. These Boneless Boston Butts are the shoulder muscle after we have removed the collar muscle to cut the Delmonico Steaks. They are hand-tied to make a small shoulder roast excellent for making pulled pork. They are very flavorful and tender with ample marbling and fat.

When ordering, you are ordering individual pieces by the pound, however, in the event we can not ship pieces by the individual pound selected we will send multiple pieces to meet the final pounds ordered unless you specify upon checkout or in an email that you would like only single pieces and not made up of multiple products to meet ordered weight range.

As low as $7/lbs. Sold per unit.

2-3 lbs each

When ordering, you are ordering a flat rate price for the size range specified

Fresh, small or large cut belly. End squared and both sides beveled to 1/4 inch trim. We will substitute to make total weight bought, however, if small is replaced with large no extra will be charged. If do not want two pieces to make total weight ordered, only single piece for entire weight, please send an email following checkout to make this special request

The most tender piece of meat you will ever eat!!!!

One boneless tenderloin per package

Each tenderloin is 0.7 - 1.1 lbs.

Check this great recipe from our friends at “How to Feed a Loon”, https://howtofeedaloon.com/best-ever-pork-tenderloin/.

They are doing some great things with our Mangalitsa Estates Gourmet Pork!

1 lbs pkg.

Taking ground pork to the next level. 16 oz. Course ground 75% Lean Mangalitsa pork.

1 to 2 pieces of Mangalitsa Secreto per total weight ordered.

Popular in Spain, this cut of meat is just near the belly of the animal (where the meat for bacon comes from), so it's quite juicy. Its shape is somewhere like a beef skirt steak. Its small size makes it perfect for marinating and grilling quickly. And, cut into strips, it works in just about any stir-fry.

Approximately 4.0-5.0 lbs of Mangalitsa Leaf Fat (nonrendered). If ordering multiple pieces, we will fulfill total lbs, (ie order 5 units of 5 lbs = 35 lbs, we may ship more or less units but will minimally fulfill total lbs ordered, often sending more lbs than ordered).

Mangalitsa uncured ham is an unprocessed whole ham. Unique flavor profile with the added marbling and delicious fat cap. No skin on.

Ranges from 14-16 lbs, $200.00

Mangalitsa Rendered Backfat: The Healthy Fat for Today’s Cooking

A Culinary Renaissance Rooted in Tradition and Wellness

In the world of culinary arts, few ingredients captivate the senses and ignite creativity like the pure, golden essence of rendered animal fat. Among the finest of these is Mangalitsa Rendered Backfat, a treasure prized by chefs and home cooks alike. Offered by Mangalitsa Estates, this exceptional product is more than just a cooking fat—it is a cornerstone of healthy, flavorful cuisine, rooted in heritage and elevated for modern kitchens.

The Mangalitsa Pig: A Heritage Breed

To truly appreciate Mangalitsa rendered backfat, one must first understand the animal from which it is sourced. The Mangalitsa pig, often called the “Kobe beef of pork,” is a rare heritage breed originating from Hungary in the 19th century. Distinguished by its thick, woolly coat and robust constitution, the Mangalitsa is celebrated for developing a rich layer of creamy white backfat, interspersed with delicate marbling that imparts both flavor and texture.

Unlike mass-produced commercial pigs, Mangalitsa pigs are raised slowly.This traditional, sustainable approach to animal husbandry is central to both the quality of the rendered fat and the philosophy of Mangalitsa Estates.

What is Rendered Backfat?

Rendered backfat, sometimes known as lard, is crafted by gently heating the pure backfat of the Mangalitsa pig until it liquefies. This process draws out impurities and water, leaving behind a golden, velvety fat that solidifies at room temperature. Unlike inferior, hydrogenated fats, rendered Mangalitsa backfat contains no artificial additives, preservatives, or trans fats. Instead, it is a single-ingredient, nutrient-dense staple that has nourished generations.

Nutritional Profile: The Case for Healthy Fat

One of the most compelling reasons to incorporate Mangalitsa rendered backfat into contemporary cooking is its unique nutritional profile. While animal fats have long been misunderstood, recent research underscores their benefits, especially when sourced from well-raised animals.

·         High in Monounsaturated Fats: Mangalitsa backfat is unusually rich in heart-healthy monounsaturated fatty acids (MUFAs)—the same beneficial fats found in olive oil and avocados. MUFAs are known to support cardiovascular health and reduce harmful cholesterol levels.

·         Balanced Saturated Fat: While it contains some saturated fat, the composition is balanced, making it stable at high heat and excellent for sautéing, frying, and roasting without breaking down into harmful compounds.

·         Rich in Fat-Soluble Vitamins: Rendered backfat is a natural source of vitamins A, D, E, and K, supporting immune function, bone health, and cellular renewal.

·         No Trans Fats or Artificial Additives: The careful rendering process ensures a pure product free from the trans fats and artificial stabilizers commonly found in commercial shortenings.

Culinary Applications: A Versatile Kitchen Staple

Mangalitsa rendered backfat is more than a relic of bygone kitchens—it is a contemporary ingredient, versatile enough to enhance both rustic and refined dishes. Its high smoke point, delicate flavor, and creamy texture make it ideal for a range of applications:

·         Sautéing and Frying: Its stability at high temperatures makes it perfect for crisping potatoes, browning meats, or sautéing vegetables, delivering a subtle richness that vegetable oils cannot replicate.

·         Baking: Rendered backfat yields exceptionally flaky pastries, pie crusts, and biscuits, imparting tenderness and depth without overwhelming the palate.

·         Roasting: Use as a baste for poultry or root vegetables to achieve beautifully golden, crisp exteriors and succulent interiors.

·         Flavor Base: Start soups, stews, or sauces with a spoonful of backfat to create a savory foundation reminiscent of traditional European and Southern cuisines.

·         Spread or Condiment: Season with sea salt and herbs to create a luxurious spread for crusty bread—a simple, nourishing snack beloved in many cultures.

Mangalitsa Estates: A Commitment to Excellence

At the heart of Mangalitsa Estates is a commitment to quality, sustainability, and animal welfare. The estate’s small-scale, ethical approach ensures that each pig is raised with respect, allowed to forage, and never subjected to the crowding or antibiotics typical of industrial farming. This care translates directly into the purity and flavor of the rendered backfat produced.

Every step—from birth to plate—is guided by tradition and innovation. Mangalitsa Estates partners with skilled artisans to render the backfat at low temperatures, preserving nutrients and developing a subtly sweet, nutty aroma that sets it apart from mass-market lard.

The Renaissance of Animal Fats

The resurgence of interest in traditional fats is a culinary renaissance, fueled by the growing awareness of the pitfalls of ultra-processed oils and the wisdom of ancestral diets. Mangalitsa rendered backfat stands out as a shining example of this movement—a bridge between past and present, health and enjoyment.

Many chefs have turned to Mangalitsa Estates’ backfat when seeking to elevate their dishes. Its unique properties have inspired menus in fine restaurants and home kitchens alike. Whether used for classic confit, contemporary plant-based creations (as a source of mouthfeel and richness), or as a finishing touch, it invites creativity.

Dispelling Myths: Animal Fat in a Modern Diet

Despite decades of dietary dogma, modern nutritionists now recognize that not all fats are created equal. The nuanced profile of Mangalitsa rendered backfat makes it a healthy alternative to processed vegetable oils, especially when enjoyed in moderation and as part of a balanced diet.

·         Satiety: Naturally satisfying, animal fats can help regulate appetite and prevent overeating.

·         Energy: Dense in calories, backfat provides long-lasting energy for active lifestyles.

·         Digestibility: Properly rendered backfat is easy to digest, making it suitable for many with sensitivities to seed oils or dairy fats.

How to Store and Use Mangalitsa Rendered Backfat

To maintain freshness and flavor, store rendered backfat in a tightly sealed container in the refrigerator, where it will keep for several months. For longer storage, freezing is effective and does not compromise quality. When ready to use, simply scoop out the desired amount; it softens quickly at room temperature.

A Return to Flavor and Wellness

Mangalitsa Rendered Backfat from Mangalitsa Estates is much more than a trend—it is a return to flavor, tradition, and mindful eating. Embracing this healthy fat is an invitation to savor the wisdom of the past while nourishing the body for the future.

As health-conscious cooks seek out ingredients that align with sustainability, flavor, and wellness, the golden richness of Mangalitsa backfat stands ready to inspire, delight, and transform the modern kitchen.

Check out our new “Pig Butters” coming soon!

Approximately 2.25 # tub of “Mangalitsa Rendered Backfat”.

Need quite a bit of rendered Mangalitsa Fat? Contact us for price discount options. Now available in 5 gallon buckets.

Note: REGULAR rendered lard, not leaf rendered lard.

Mangalitsa Rendered Leaf Fat: The Baker’s Secret Weapon for Pastries and Pies

Unveiling the Richness and Utility of a Heritage Ingredient

Baking, at its finest, is both an art and a science—a delicate balance of textures, flavors, and aromas that converge in the hands of a skilled baker. Central to this alchemy is the choice of fat, a component that shapes not only the taste but also the very structure of baked goods. Among the many options available, rendered leaf fat from the Mangalitsa pig stands as a jewel in the crown of traditional baking, revered by pastry chefs and home bakers alike for its remarkable qualities.

What Is Mangalitsa Rendered Leaf Fat?

Mangalitsa rendered leaf fat is the carefully rendered fat derived from the internal leaf lard of the Mangalitsa pig, a heritage breed native to Hungary and parts of Central Europe. The term "leaf fat" refers to the soft, creamy fat found in a pig’s abdominal cavity, surrounding the kidneys and loins. Unlike the more common back fat or general subcutaneous fat, leaf fat is prized for its purity, mild flavor, and exceptionally smooth texture.When properly rendered—gently melted and filtered—Mangalitsa leaf fat becomes a snow-white, neutral-flavored lard that is the gold standard for baking.

Rendering: The Art of Transformation

Rendering is the process of slowly melting raw fat to separate it from any connective tissue or impurities. For Mangalitsa leaf fat, this is typically done at a low temperature, either on the stovetop or in an oven, to preserve the fat’s delicate qualities. The result is a pure, silky lard with a clean, almost sweet aroma and none of the porky aftertaste that can accompany lesser fats. This purity sets it apart in both taste and performance, making it uniquely well-suited for pastry applications.

The Role of Fat in Baking

In baking, fat serves several crucial functions:

·         Tenderizing: It shortens gluten strands, resulting in a tender, crumbly texture.

·         Leavening: When fat is cut into flour, it creates layers that puff as steam forms, leading to flakiness.

·         Flavor: Fat carries and enhances flavors, contributing richness and mouthfeel.

·         Moisture: It helps retain moisture, keeping baked goods fresher for longer.

Different fats—be they butter, shortening, or lard—offer varying balances of these effects. Mangalitsa rendered leaf fat brings out the best in each dimension.

Why Mangalitsa Leaf Fat Excels in Pastry Making

Texture: Flakiness Redefined

The fine, crystalline structure of rendered leaf fat allows it to be easily cut into flour, creating small pockets that expand when baked. This characteristic is essential for achieving the delicate, flaky layers in pie crusts, puff pastry, and biscuits. In blind taste tests among professional bakers, crusts made with Mangalitsa lard consistently outperform those made with vegetable shortening or even high-quality butter in terms of flakiness.

Flavor: Subtle, Yet Rich

Unlike some pork lards that impart a meaty or overpowering flavor, Mangalitsa’s rendered leaf fat is astonishingly neutral. This allows the flavors of fruits, spices, and nuts in the pastry to shine through, while still providing a gentle richness that lingers on the palate. For classic fruit pies—apple, cherry, or blueberry—the Mangalitsa lard crust becomes the understated star, supporting the filling without overwhelming it.

Workability: The Baker’s Dream

Thanks to its smooth, creamy consistency, Mangalitsa leaf fat is incredibly easy to work with. It melts at a lower temperature than many other fats, enabling precise control over texture during mixing and lamination. Whether you are rolling out dough for croissants or folding layers for Danish pastries, the lard’s pliability reduces the risk of tearing and ensures an even rise.

Health and Nutritional Considerations

While lard has sometimes suffered from misconceptions about health, high-quality, pasture-raised lard such as that from the Mangalitsa pig is a natural fat, free from trans fats and hydrogenated oils often found in processed shortenings. Mangalitsa fat is notably high in monounsaturated fats—the same heart-healthy fats found in olive oil—and contains a balanced ratio of Omega-3 to Omega-6 fatty acids. It is also rich in fat-soluble vitamins such as vitamin D.

How to Use Mangalitsa Rendered Leaf Fat in Baking

Substituting in Recipes

Mangalitsa lard can be used as a direct substitute for any recipe calling for lard or shortening. In pie crusts, replace the fat component entirely with rendered leaf fat for maximum flakiness. For those who love the flavor of butter, a blend of half butter and half Mangalitsa lard offers the best of both worlds: the richness of butter and the structure of lard.

Tips for Best Results

·         Keep It Cold: As with all fats in pastry, cold lard produces the best results. Chill the lard and all ingredients before mixing for optimal flakiness.

·         Do Not Overwork: Mix or cut the fat into the flour just until it resembles coarse crumbs. Overworking develops gluten and can make the crust tough.

·         Mind the Flavor: While neutral, Mangalitsa lard absorbs flavors readily. Store it well-wrapped in the refrigerator or freezer to avoid off-flavors.

Signature Pastries and Pies Using Mangalitsa Rendered Fat (Lard)

Classic Apple Pie

The quintessential American pie benefits greatly from a Mangalitsa lard crust, which bakes up shatteringly crisp and tender. The subtle flavor of the lard enhances the sweetness of the apples without masking their essence.

Biscuits and Scones

Southern-style biscuits achieve their legendary lightness when made with Mangalitsa fat. The melt-in-your-mouth crumb and golden top are hallmarks of this approach.

Puff Pastry and Croissants

Though traditionally made with butter, incorporating Mangalitsa lard into the dough layers can result in a supremely flaky, lofty pastry with a more delicate bite.

Savory Tarts and Meat Pies

The neutral character of Mangalitsa rendered leaf fat makes it perfect for savory bakes as well. The fat provides structure for holding hearty fillings while ensuring the crust does not become greasy or heavy.

The Heritage Revival

In recent years, there has been a revival of interest in traditional fats and heritage breeds. The resurgence of Mangalitsa pigs and their rendered leaf fat is part of a broader movement among bakers and chefs to rediscover lost flavors and techniques. As concerns grow over ultra-processed foods and industrial additives, the demand for natural, minimally processed ingredients like Mangalitsa lard continues to rise.

Mangalitsa rendered leaf fat is a gift from the culinary past—a natural, flavorful, and versatile fat that elevates pastry and pie making to new heights. Its unique properties produce flakier, more tender, and subtly richer baked goods than any modern substitute. For those seeking to create pastries that are both deeply traditional and unforgettably delicious, Mangalitsa leaf fat is not just an option; it is an inspiration. The next time you set out to make a pie or pastry, consider reaching for this heritage ingredient, and experience firsthand the transformative power of true craftsmanship.

Approximately 2.25 # tub (2.25) of Mangalitsa Rendered Leaf Fat.

Need quite a bit of rendered leaf fat? Contact us for price discount options.

Packages of 5 lbs of uncured shank or hock.

PRICE IS for 5 LBS, MULTIPLE PACKAGES.

The Pork Shank is a cut of many talents. Braise it all day in the slow cooker for crazy tender meat that can be used in hearty ragu or to top polenta. Or, cure it for a week, then smoke all day and use it to flavor your soups and greens. However you decide to cook it, it’s going to be like no other meat you’ve ever tasted because our pigs develop an incredible flavor.

These “Fat Slabs make excellent Lardo”!!

”You render it yourself.”

Multiple pieces, we will fulfill the total lbs, (ie order 2 units of 10 lbs = 20 lbs, we may ship more or less units but will minimally fulfill the total lbs ordered, often sending more lbs than ordered). If you do not prefer this, please specify at checkout.

Comes in slabs, with no skin on pieces. Back in Inventory. Great pieces for your next Lardo project! From 1 inch to 3 inches thick.

Approximately 10 lbs of Mangalitsa Fat (nonrendered)

Mangalitsa Heart is individually packaged.

Mangalitsa Liver is sliced in 1 pound packages.

0.9-1.0 lbs per package, small, cut in half for packaging reasons. Please note these are rare Mangalitsa baby back ribs, they will not be like that of the grocery store (less meat).

12-15 lbs of Boston butt pack sale! 2 to 4 butts will be shipped to make total weight of 15-16 lbs. Most Boston butts are bone-in. Though our processor sometimes makes variations of bone in and boneless and it is impossible to make a blanket statement.

Smaller pork chops (Do to lighter pigs at harvest): Mangalitsa pork chops, approximately 6-8 oz each. These are same fantastic Mangalitsa Pork Chops, only smaller size.

Do to the nature of Heritage Pigs (Mangalitsa) not being as cookie-cutter as commodity pigs. Our processors will have packages with chops that are smaller sized.

Still single bone thick, so that they are just as tender and flavorful as the bigger Mangalitsa Chops.

Cook as you would like, but remember to only go to 145 degrees F. and then let them rest for 5 minutes before serving. Great for a husband and wife that do not want the same portion sizes!

Irregular cut pork chops (Do to the nature of Heritage Pigs (Mangalitsa) not being as cookie-cutter as commodity pigs. Our processors will have packages with chops that are not the same size). Two (2) Mangalitsa pork chops, approximately ranging from 8-12 oz each.

These are the same fantastic Mangalitsa Pork Chops, only irregular in size. Still single bone thick, so that they are just as tender and flavorful as the bigger Mangalitsa Chops. Cook as you would like, but remember to only go to 145 degrees F. and then let them rest for 5 minutes before serving.

Great for a husband and wife that do not want the same portion sizes!

Artisan Cut: One (1) Mangalitsa Bone-In Chop (Rib Chops), approximately 22-24 oz each. Hand-cut by our artisan butchers with two rib bones per chop. These are the best of the best. Juicy, tender, and mouth-watering flavor.

Please cook to 145 degrees and then let rest for 5 minutes.

They will be a light pink color when done.

Check out these cooking instructions from Kris & Wesley at How to Feed a Loon. https://howtofeedaloon.com/pork-chop-agrodolce-with-mushrooms/

Mangalitsa Caul Fat (Crépine)

Delicate, lacy, and prized by chefs, Mangalitsa caul fat is a traditional ingredient that brings both function and flavor to the kitchen. Sourced from our heritage Mangalitsa pigs—renowned for their rich, buttery fat—this natural membrane is exceptionally supple and flavorful compared to conventional pork caul.

Caul fat is perfect for wrapping meats, pâtés, sausages, and roulades, gently basting them from within as it melts during cooking. The result is unmatched moisture, tenderness, and a subtle depth of flavor that elevates any dish. Whether you’re crafting classic crépinettes, wrapping wild game, or experimenting with nose-to-tail cooking, this is an essential ingredient for serious cooks.

Why Mangalitsa Caul Fat?

• Superior flavor from heritage Mangalitsa pork

• Naturally tender and easy to work with

• Ideal for sausage-making, pâtés, and wrapped preparations

• Melts beautifully, enhancing moisture and richness

Bring old-world technique and exceptional quality to your kitchen with this chef’s secret ingredient.