Elevate your table with the rich, buttery flavor of our Mangalitsa 4-Bone Loin Roast — a centerpiece cut that combines the tenderness of pork chops with the presentation of a classic roast. Known as the Wagyu of Pork, Mangalitsa delivers unmatched marbling and flavor you won’t find in store-bought pork.
Each roast is cut from the premium loin section and left bone-in for added depth of flavor and juiciness. Perfect for slow roasting, reverse-searing, or carving at the table, this cut is a showstopper for holidays, dinner parties, or anytime you want to serve the very best.
Why You’ll Love It
Heritage-bred Mangalitsa Pork – prized for exceptional marbling
Bone-in for flavor – 4 ribs left together as a roast
Versatile – roast whole, slice into thick chops, or grill low & slow
Pasture-raised in Texas – humanely raised with care
Suggested Serving Size
A 4-bone roast typically serves 4–6 people, depending on portion sizes.
Cooking Tips
Season simply with salt, pepper, and garlic to let the marbling shine.
Roast at 325°F until internal temperature reaches 145°F for tender, juicy pork.
Rest for 10 minutes before carving between the bones.
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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