This is a 2-inch bone-in rib chop cut from purebred Mangalitsa hogs raised on pasture in Corsicana, Texas. One chop. Thick enough to be the centerpiece of any meal.
The rib chop is the most naturally marbled cut on the animal — pulled from the rack, where intramuscular fat runs deepest and the fat cap stays intact. On a Mangalitsa, that marbling isn’t decoration. It’s what separates pork that cooks dry from pork that bastes itself.
Before pork became the other white meat, it looked like this. Red. Marbled. Rich. This is that pork.
Product Details
• Breed: 100% heritage Mangalitsa • Raised: Pasture-raised and slow-grown, Corsicana, Texas • Cut: Double-cut bone-in rib chop • Thickness: Approximately 2” • Packaging: One chop per package • Natural variation in size is part of raising whole animals
Texture & Flavor
• Texture: Deeply juicy, with a loin muscle that stays tender through a hard sear • Flavor: Bold, rich, old-world pork • Fat: Soft, marbled, renders clean
How to Cook It Reverse sear. Low heat — 250°F oven or indirect grill — until 130°F internal. Then finish on high direct heat for crust. Rest before you cut.
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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