Texas-Raised. Heritage-Bred. Nothing Like What You've Had Before.
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Mangalitsa Link Sausages
Regular price From $12.50 USDRegular priceUnit price per -
Bacon – Thick Cut, Lightly Smoked
Regular price From $19.00 USDRegular priceUnit price per -
Mangalitsa Rib Chop
Regular price From $7.50 USDRegular priceUnit price per -
Porterhouse Pork Chops — Mangalitsa Pork
Regular price From $9.00 USDRegular priceUnit price per -
Fresh Sausage — Mangalitsa Pork
Regular price $12.50 USDRegular priceUnit price per -
Mangalitsa Snack Sticks
Regular price $10.00 USDRegular priceUnit price per
Buy Pasture-Raised Mangalitsa Pork in Texas — Direct From Our Corsicana Farm
We Took One Bite in Barcelona. Everything Changed.
Sherryne and I tried Iberico pork in Barcelona and came home obsessed. We ran a blind taste test across every premium breed and Mangalitsa won on every cut but ham. We've been raising them on open pasture in Corsicana ever since.
No antibiotics. No hormones. No soy. No shortcuts. 18 months slow grown on Texas pasture, finished on millet and peanut. Our live oaks and lake give them good forage and cool shade in the summer. 250 animals a year, that's it. We're present for every birth and on a first-name basis with every animal.
About Our Pork
What makes Mangalitsa pork different from regular pork?
Mangalitsa pork is often called "The Wagyu of Pork" for good reason. The differences are substantial:
- Color: Our pork is richly red, not pale white like conventional pork
- Marbling: Exceptional intramuscular fat creates juicy, flavorful meat
- Fat Quality: The fat melts below room temperature, creating a buttery mouthfeel
- Flavor: More complex, robust flavor profile than conventional pork
- Texture: More tender and succulent due to the marbling and fat composition
These differences result from both the genetics of the Mangalitsa breed and our specialized raising practices.
Why is your pork red instead of white?
The rich red color of our Mangalitsa pork comes from higher myoglobin content (the protein that carries oxygen in muscle tissue) and our raising practices. Conventional pork has been bred for leanness, resulting in meat that's pale and often dry when cooked. Mangalitsa pigs retain their natural characteristics, including rich red muscle tissue that's full of flavor and moisture.
What do you feed your pigs?
Our pigs enjoy a natural diet that includes:
- Free foraging on pasture grasses and plants
- A specialized finishing program of millet and peanut (18% protein)
- Non GMO, soy free fed
- No artificial growth promoters
This diet contributes significantly to the exceptional taste and quality of our pork.
How are your pigs raised?
Our Mangalitsa pigs are:
* Raised on rotated pasture. Our Katahdin and Barbados sheep graze a paddock down first, then the pigs follow to eat the peas and turn the soil, and we reseed and start again
* Raised 18 months on pasture, not the 5 to 6 months of conventional pork
* Never given antibiotics that would enter the food chain
* Tended daily by the Mitchell family
We believe happy pigs make exceptional pork, so we prioritize natural behaviors and quality of life.
Do you use antibiotics?
We never sell meat from animals that have received antibiotics. Animal welfare is our priority, so in the rare case that a pig requires antibiotics for health reasons, we'll provide appropriate treatment but will not include that animal in our food program.
What does "below room temperature melting point" mean?
One of the most distinctive characteristics of Mangalitsa pork is the quality of its fat. Unlike conventional pork fat, which can be firm and waxy, Mangalitsa fat begins to melt at around 70°F. This means the fat literally melts in your mouth, creating a buttery, luxurious eating experience. It also means the fat renders more completely during cooking, basting the meat from within for exceptional juiciness.
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