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Raw beef slice for barbecue or Japanese style yakiniku

At 15 month the Mangalitsa pigs have the perfect size to get slaughtered. They will weight around 280 – 300 pounds and have the perfect combination of meat and fat.
The meat is reddish, highly marbled with creamy white fat. The lard is lighter and melts at a lower temperature than lard from other pigs. It has a higher level of monounsaturated fats, which is good for long curing and it has a healthier balance of Omega 3 to Omega 6 fatty acids than seed oils which have become so popular in modern cookery.
Chefs across the United States have increasingly been serving Mangalitsa in both fresh and cured forms.