The Mangalitsa Picnic Roast comes from the lower shoulder of our pasture-raised, slow-grown hogs and is cut with the shank removed and the skin off, leaving a clean, cook-ready roast capped with beautiful Mangalitsa fat.
If you’ve been to First Monday Trade Days in Canton and enjoyed a Honey Pot Farmstead pulled pork sandwich, you’ve already tasted this cut — this is the roast we use.
We finish our Mangalitsa hogs to approximately 16–18 months, with average hanging weights near 300–350 lb. That extra time on pasture builds muscle, marbling, and a rich fat cap that keeps this roast moist and flavorful through long cooks.
Our Three Pillars
Breed: 100% Mangalitsa (heritage lard breed)
How We Raise Them: Pasture-raised and slow-grown — never rushed, never confined
What We Feed Them: Clean, intentional feed — no antibiotics, no hormones, no shortcuts
Texture & Flavor
Texture
More structured than a Boston butt, but designed for low-and-slow cooking. After a long cook, it pulls cleanly into tender strands or slices thick for hearty plates.
Flavor
Deep, rich, and unapologetically pork-forward. Mangalitsa marbling and the retained fat cap deliver a clean, buttery finish and serious flavor that stands up to smoke, rubs, and bold seasonings.
Cooking
Smoked Pulled Pork: The same roast we use for our Canton pulled pork sandwiches.
Roasted with SPG-A & Vegetables: Dry brine with SPG-A, surround with root vegetables, and slow roast for a classic farmstead dinner.
Braising & Carnitas: Ideal for shredding into tacos, stews, and richly sauced dishes.
Cook low and slow to fully break down collagen and gently render fat for maximum tenderness and flavor.
Best Uses
Pulled pork sandwiches
Carnitas and tacos
Slow-roasted family meals
Backyard BBQ spreads and gatherings
This roast is a signature Honey Pot Farmstead cut — forgiving to cook, full of character, and built to feed a crowd.
Cut Details
Shank: Removed and sold separately
Skin: Removed (skin-off)
Bone: Bone-in with fat cap retained
Average Weight: Approximately 6–9.75 lb (natural variation)
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.
