Mangalitsa hogs have been raised for centuries due to their highly flavourful meat and resilient strength. The animals forage on roots and native grasses and are supplemented with quality grain feed, barley by-products from grocery waste. On the ranch, we promote the natural instinct of our hogs to root into the soil and constructively manage them to help us turn soil and clear land from undesirable shrubs. Mangalitsas are naturally resistant to diseases and, therefore, are not given routine antibiotics. You can be sure our pork is free of antibiotics, synthetic compounds (such a ractopamine) and chemicals.

All rules are broken when you enter the world of forest-raised Mangalitsa pork. With an incredibly concentrated flavour and deep red, marbleised meat, this pork is rich and creamy with a melt-in-your-mouth tenderness. The Mangalitsa hog is a WOOLLY, old-world breed with genetics that date back hundreds of years. It is often referred to as the ‘Kobe beef of pork’ and is known to have lower levels of saturated fat with higher levels of unsaturated fat (beneficial fats). According to studies of the University of Debrecan in Hungary, the levels of Omega-3 in Mangalitsa are 2-3xs higher than even many varieties of fish. Other studies have also shown Mangalitsa pork to have higher levels of vitamin D and antioxidants (including zinc and iron).