Mangalitsa pork shanks are rich in collagen and connective tissue, making them perfect for slow-cooking methods. The breed’s naturally high fat content ensures that the shanks stay moist, tender, and deeply flavorful when cooked low and slow. Sold as a pair (approx. 2–2.5 lbs total), these shanks are available fresh or hickory-smoked for added depth.
Texture and Flavor:
Mangalitsa shanks deliver a rich, meaty flavor with a firm texture that transforms into tender, fall-off-the-bone goodness through slow cooking. The rendered fat and collagen infuse the dish with savory, silky richness. The smoked version adds an extra layer of complexity to braises, stews, or soups.
Cooking:
Ideal for braising, slow roasting, or simmering in soups and stews. The bone and fat contribute body to broths and sauces, making them perfect for long, comforting cooks.
Use:
Excellent in osso buco, hearty soups, rustic stews, or as a stand-alone braised dish. These shanks shine in recipes that highlight slow-rendered flavor and fall-apart texture.
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.
Choosing a selection results in a full page refresh.
