Mangalitsa Osso Buco is cut for traditional braising — thick, cross-sectioned portions designed to expose rich marrow and dense muscle that transforms under slow, gentle heat.
These cuts are naturally high in collagen and intramuscular fat. When braised low and slow, they break down into spoon-tender meat with a deep, glossy sauce built from marrow, rendered fat, and natural gelatin.
Each pack includes two cross-cut osso buco portions, weighing approximately 2–2.5 lbs total.
Texture & Flavor
Texture: Structured raw, becoming silky and fork-tender after braising
Flavor: Deep, savory and marrow-rich with natural body
Finish: Built specifically for sauce and gravy development
Traditional Braising Method
Sear in a hot pan using Mangalitsa leaf lard
Season generously with your SPG-A blend
Add fresh garlic and allow the marrow to caramelize
Deglaze with stock or red wine
Slow braise with onions, tomatoes, basil, and tarragon
Reduce the cooking liquid into a rich marrow-driven sear sauce and gravy
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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