We have unregistered pure Mangalitsa heritage pigs and they are red, blonde and swallow belly. Our foundation breeding stock were selected for temperament, health and variety. The foundation boars and sows are all originally from Hacmatck Farm in Maine. Our pig's feed program is supplemented with brewers grain and restaurant scraps.
Mangalitsa pigs are originally from hungry and surrounding areas and until recently, were endanged of become extinct.. They are incredible pigs well adapted for climates like we have here in Vermont. They covered in beautiful coats which sometimes has them mistaken for sheep. They are a lard heavy pig. The lard from Mangalitsa is creamy and tastes amazing with many uses. The pork is red, beautifully marbled and considered a delicacy. Mangalitsa pork is high in monounsaturated fats and low in saturated, loaded with vitamins and minerals. It has been suggested that eating Mangalitsa pork fats may reduce risks of cancer and even heart disease. These amazing and hardy pigs do not require antibiotics of medication like other conventional common pig breeds. Mangalitsa pigs are take longer to get to market weight but it is so worth the wait! As many are discovering sometimes speed and size do not equate to the highest quality and with pork from Mangalitsa this rings true. Auburn University of Agriculture shared the following: "Mangalitsa pigs, descendants of wild boars and lard pigs, emerged in Eastern Europe in the mid-19th century and were prized for their light and clean-tasting lard and succulent texture and flavor, but demand for Mangalitsa products waned after World War II, given the advent of lard alternatives and the trend toward fast-growing, lean pork. What goes around comes around, however, and today, chefs at five-star restaurants on the East and West coasts increasingly are discovering that meat harvested from the Mangalitsa is more highly marbled, is of superior color and is significantly tenderer than that from Yorkshire hogs and are paying premium prices for dry-cured Mangalitsa meat. Thus, while still primarily focused on the Mangalitsa’s promise as a translational animal research model for human diseases, Brandebourg also is collaborating with fellow Auburn meat scientist Christy Bratcher to investigate the breed’s potential as a quality food animal. Their initial data indicate that Mangalitsa meat is considerably higher in monounsaturated, or “good,” fatty acids and lower in undesirable saturated fats than pork from Yorkshire hogs, factors that suggest Mangalitsa meat is healthier to consume, Brandebourg said."