Mangalitsa jowl and cheek cuts are prized for their exceptional marbling and rich, silky fat content. These cuts offer a deep, luxurious flavor profile that’s both sweet and savory, with a melt-in-your-mouth texture that’s uniquely Mangalitsa.
Texture and Flavor: The jowl and cheek are loaded with collagen and intramuscular fat, giving them a luscious, buttery mouthfeel when cooked properly. The flavor is intensely porky, with a slight nuttiness and a sweet depth that intensifies with slow cooking.
Cooking: Ideal for braising, smoking, or slow roasting. The fat renders down to a silky finish, and the connective tissue breaks down to create an incredibly tender, succulent result. Pan-searing or grilling thin-sliced jowl also produces a crisp, flavorful exterior with a rich interior.
Use: Perfect in traditional preparations like guanciale, or as a luxurious braised dish. These cuts shine when given time to slowly develop their flavor, but can also be thinly sliced and crisped for a rich, indulgent pork experience.
Conventional pork is bred for leanness, resulting in pale meat lacking flavor and moisture. One look at our Mangalitsa pork tells a different story – the meat is richly red with beautiful marbling throughout. This isn't just a visual difference. The deep color indicates higher myoglobin content and intramuscular fat, translating directly to more flavor and moisture in every bite. When you cook our pork, you'll notice it stays juicy and tender, even if you accidentally overcook it a bit.
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