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 — delivering a mouthfeel closer to fine charcuterie than grocery store bacon.
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Breed: 100% heritage Mangalitsa
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How We Raise Them: Pasture-raised and slow-grown
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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
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Smoke: Light hickory, never overpowering
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Fat Structure: Naturally soft and clean-rendering
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Mouthfeel: Buttery, not greasy
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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.
