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Welcome to our family farm in Orkney
Many people, when first presented with a cut of Mangalitsa pork will often confuse it with a piece of beef, because of its dark color and rich marbling.
Traditionally, the meat was slow-cooked in stews or used to make sausages and hams. The creamy fat was whipped and mixed with salt, spices and even crisp fried onions to make a topping for crunchy bread. Bacon made from the belly of the Mangalitsa pig is particularly delicious. The shoulder cuts can be slow-cooked and work particularly well when served with dried fruits such as prunes soaked in brandy, and while the ribs don’t have a lot of meat on them, they work well with an Asian-style glaze.
A little about our pigs...
Our first Mangalitza pigs arrived in 2015; we started with eight, which quickly multiplied to 24!
Mangalitsa, Mangalitza or Mangalica is a natural breed of pigs from Europe that are descended directly from wild boar populations.
The Mangalitsa pig is unusual as it grows a hairy 'fleece', akin to that of a sheep. The only other pig breed noted for having a long coat is the now extinct Lincolnshire Curly Coat.
The Mangalitsa was formerly bred as a lard pig, and animals were large and round. Mangalitza meat is a delicacy, it is good for making specialist sausages and hams. It is also a very good eating meat and has a good marbleing of fat which is good for enhancing flavour.