The Mangalitsa Shoulder Steak is a richly marbled, bone-in cut from the upper shoulder — a working muscle packed with flavor, fat, and character. This is a true steak cut with depth, chew, and serious pork-forward intensity.
Cut from our purebred heritage Mangalitsa hogs — often called the “Wagyu of Pork” — this steak delivers the kind of marbling, juiciness, and richness that simply does not exist in commercial pork.
At Honey Pot Farmstead, every hog is pasture-raised, slow-grown to full maturity, and finished on clean, intentional feed. That combination of genetics, pasture time, and careful feeding creates the intramuscular fat that melts as it cooks, naturally basting the steak and delivering a buttery, luxurious finish.
Each shoulder steak is hand-cut thick and left bone-in for maximum flavor, moisture retention, and structure during high-heat cooking. Because we cut from whole animals, natural variation in size and shape is part of the experience.
Product Details
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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 — no fillers, no junk
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Cut: Bone-in shoulder steak (picnic and butt sections)
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Packaging: One thick, single steak per package
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Thickness: Approximately 1¼”–1½”, depending on natural anatomy
Texture & Flavor
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Texture: Meaty, satisfying chew with excellent tenderness when cooked properly
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Flavor: Deep, pork-forward with rich savory notes
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Fat: Heavy intramuscular marbling that bastes the steak naturally
Cooking
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Grilling: Medium-high heat for strong crust development
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Cast Iron: Hard sear with butter finish
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Reverse Sear: Best for thicker Farmstead cuts
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Rest: Allow juices and fat to redistribute before slicing
Best Uses
- Hearty steak dinners
- High-heat grilling
- Cast iron searing
- Bold, flavor-forward meals
