Description: Mangalitsa pork shanks are rich in collagen and connective tissue, making them perfect for slow-cooking methods. The breed’s high fat content ensures that the shanks remain flavorful and moist when cooked low and slow.
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Texture and Flavor: Mangalitsa shanks have a rich, meaty flavor and a firm texture. The slow-cooking process helps to break down the collagen and tenderize the meat, while the fat infuses the meat with a savory, melt-in-your-mouth richness.
Cooking: Ideal for braising, slow-roasting, or simmering in soups and stews. The fat in the shanks adds depth to broths and sauces.
Use: Perfect for hearty braises or simmered stews. Mangalitsa pork shanks are great in dishes like osso buco, soups, and stews where the tender meat and flavorful fat shine.
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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