Mangalitsa Bacon is not just different — it’s in a category of its own. This is what happens when heritage genetics, slow farming, and traditional smoking come together without shortcuts.
Thick-cut and lightly hickory smoked, our bacon is built around the one thing that sets Mangalitsa apart from every other pig on earth: its fat. Soft, delicate, and clean-rendering — creating a mouthfeel more like fine charcuterie than grocery store bacon.
Breed: 100% heritage Mangalitsa
How We Raise Them: Pasture-raised and slow-grown
What We Feed Them: Clean, intentional feed for fat quality and flavor
Cut & Options
Thick-Cut Sliced Bacon
Bacon Ends & Pieces
Available in 1 lb and 3 lb packs.
Flavor & Texture
Smoke: Light hickory, never overpowering
Fat Structure: Naturally soft and clean-rendering
Mouthfeel: Buttery, not greasy
Texture: Thick, meaty slices that crisp beautifully while staying tender
Signature Use: Bacon Burnt Ends
One of our favorite ways to use this bacon is to turn it into bacon burnt ends — slow-cooking it down until tender, then glazing it with our Red Bark Rub, SPG-A, and a touch of maple syrup for a caramelized, smoky-sweet finish.
Use
Classic breakfast bacon
Blackstone or cast iron cooking
Wrapped on roasts and vegetables
Diced for beans, greens, and soups
Rendered for premium cooking fat
Bacon burnt ends with Red Bark, SPG-A, and maple syrup
This is the Cadillac of bacon — slow smoked, thick cut, and built around the unique Mangalitsa fat that makes every bite smooth, rich, and unforgettable.
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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