Mangalitza Pork - NOT JUST PORK - ON THE COUNTER

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Mangalitza Pork

Mangalitza Pork

This is the story of the journey of the Mangalitza Pig, especially created for the high table of The Hapsberg Royal Family and the Aristocracy of Europe in the early 1880's, brought to the verge of extinction almost a century later, and now appearing in the pages of this website for your enjoyment in the 21st Century. It is difficult to describe with mere words how delicious, how unctuous and tender, juicy and succulent this pork is - you can only find out by trying it yourself. Our never ending gratitude to Lisa at Otterburn Mangalitzas (follow her on Facebook and Twitter - @otterburnmangalitza), where the piggies are lovingly farmed. Here you can see Kevin Bacon enjoying the sunset in his field in Helmsley, Yorkshire, who's story is told on our facebook page in detail, and who is actually the first of Lisa's pigs that we have purchased to sell here on the website.

24 Item(s)

per page

  • Mangalitza Crackling Skin

    We know just how popular lovely crispy, crunchy crackling is with our customers - and it seems such a waste to throw away extra Mangalitza skin that we collect. If you would like to have some extra crackling with your Mangalitza order FREE of charge, please just tick the box and we will add in a pack for you - it just needs to be oiled, salted and baked alongside your joint or roast vegetables for a lovely result. Learn More
    £0.00

  • Mangalitza Lardons - Dry, Air Cured - 100g

    Our Lardons have been cut from the pieces of Pancetta that we haven't sliced, and are small chunks of diced bacon. The recipe used in the curing is obviously identical, with an explosion of freshly grated nutmeg, thyme, juniper berries and thyme flavours coming through. Not to be confused with Lardo, which is pure back fat, lardons are often used in cooking as to give a good, salty depth of flavour to robust dishes such as coq au vin. Learn More
    £2.50

    Out of stock

  • Mangalitza Pancetta Offcuts - Dry, Air Cured - 200g

    These are, quite simply, the offcuts from the ends of the pieces of Pancetta that become impossible to slice in a tidy fashion! But they are much too good to throw away! So if you are only using the pancetta in a recipe, not where it has to stand close inspection - this is an amazing steal, because the flavour is very definitely all there! Traditionally, pancetta is a boned and rolled cured piece of pork belly which is cooked and used for dishes such as carbonara, where you are adding flavour to a garlic/cream sauce or perhaps wrapped around another meat such as chicken. Our delicious Mangalitza pancetta is soft and creamy, almost melting in room temperature, but crisping beautifully and it is full of flavour. Coming through the initial crisp bacon taste is an explosion of freshly grated nutmeg, thyme, juniper berries and thyme, leaving you longing for the next mouthful .....go on, spoil yourselves! It's Christmas! Learn More
    £2.50

    Out of stock

  • Mangalitza Pork Lardo Min. 150g

    Sold in small blocks of 150g, the "back-fat" or Lardo from the Mangalitza pigs is exceptionally fine and pure. It has a flavour like no other, and can be used to roast your potatoes or hand-cut chips, in pastry or as the base to Yorkshire Puddings ... There are no limits with Mangalitza - we have michelin star chefs climbing the walls trying to get hold of it for their kitchens. It is not always available, but keep your eyes peeled for when it is in stock and act fast! Learn More
    £3.58

  • Mangalitza Pancetta - Dry, Air Cured - 200g

    Traditionally, pancetta is a boned and rolled cured piece of pork belly which is cooked and used for dishes such as carbonara, where you are adding flavour to a garlic/cream sauce or perhaps wrapped around another meat such as chicken. Our delicious Mangalitza pancetta is soft and creamy, almost melting in room temperature, but crisping beautifully and it is full of flavour. Coming through the initial crisp bacon taste is an explosion of freshly grated nutmeg, thyme, juniper berries and thyme, leaving you longing for the next mouthful .....go on, spoil yourselves! It's Christmas! Learn More
    £4.95

    Out of stock

  • Mangalitza Pork Sausages with Black Pudding and Mangalitza Pork Fat - 400g min.

    If you haven't tried the Mangalitza yet, then you're in for a real treat with this combination sausage! The sausages are very "rustic" looking, thick and chunky, and the flavour is very rich, almost creamy. A very tasty sausage that is not too overpowering and would work well for either a breakfast or supper dish. Pack contains four to five chubby sausages. Learn More
    £5.00

  • Mangalitza Pork Sausages with Cracked Black Pepper - 400g min.

    Look at these beauties! And if you haven't tried the Mangalitza yet, then you're in for a real treat if you want to start off simply with the sausages and black pudding ... what an amazing combination breakfast these will provide!
    The sausages are very "rustic" looking, thick and chunky, and the flavour is very subtly enhanced with the addition of simple spices and cracked black pepper. We love them! There are four to five sausages in a pack, and they are delicious as a breakfast sausage or for a more refined supper dish. Learn More
    £5.00

  • Mangalitza Pork Rump Steak Min. 220g

    Although slightly firmer in bite than a loin steak, we found this cut of the Mangalitza had such flavour and was still very succulent, which is due the marbling of this wonderful ruby coloured meat. We have pan fried, grilled and slow-cooked this cut which is very versatile and perfect for a weekend lunch or dinner. Learn More
    £6.30

  • Mangalitza Pork Prime Rib Steak Min. 220g

    The prime rib is usually associated with a beef animal - but we cut the Mangalitza in a very specialised way to get the best out of the animal. Look at the marbling on this steak - once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More
    £6.90

  • Mangalitza Pork Loin Steak Min. 170g

    Once you have tasted Mangalitza pork, the percentage of fat on a chop or steak will take on an entirely different meaning! It is important though to realise that all the rules are there to be broken when it comes to Mangalitza - which contains healthier fatty acids than ordinary pork, with 15 - 20% higher levels of unsaturated fat than for instance, the Duroc, a commonly used pig in the UK. The fat is softer, runnier, its melting point is lower and it is much easier to digest. This makes it a better food source as it does not burden the digestive system. The meat is juicy and succulent, and the melted fat does not make the mouth feel greasy at all, just moist. Learn More
    £6.99

  • Mangalitza Pork Diced Min. 500g

    We carefully dice the shoulder by hand ( which we consider to be the only way to handle this wonderful product ) to produce a 500g or llb bag of diced Mangalitza suitable for pies, casserole, cassoulet - sweet and sour, chilli or capsicum, smokey - it is complemented by all sorts of different flavours and you will have such a good time experimenting for your favourites! We have, of course, our own selection of spices from Spice N'Tice here on site. Learn More
    £7.00

  • Black Pudding with Mangalitza Pork Fat - Min. 300g

    1 Review(s)
    This Prince of Black Puddings is produced by an artisan butcher who really understands how to bring out the best in a pudding - although he definitely has a head start when it contains Mangalitza Pork Fat. We love this product so much that it has taken us three orders to be able to keep enough in stock in the office to sell to the public!! Use it for VERY special breakfasts or to complement fresh scallops .... make an apple stack with it and present your guests with a starter that they will never forget! Learn More
    £7.15

  • Mangalitza Dry Cured Ham Hock - 1.3kg min.

    Using the same traditional dry cure as on the Gammons, these Mangalitza Pork hocks are superb in soups and casseroles, or simply roasted off in the oven. They will easily feed three to four people and again the meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, Really good value too! Learn More
    £8.00

    Out of stock

  • Mangalitza Dry Cured Gammon - Approx. 1kg

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £15.00

  • Mangalitza Pork Shoulder Roasting Joint Min. 1kg

    If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More
    £20.00

  • Mangalitza Pork Leg Roasting Joint Min.1kg

    1 Review(s)
    Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £23.00

  • Mangalitza Pork Rump Roasting Joint Min.1kg

    We have seamed out the Rump muscle from the leg - normally we would use this for Rump Steaks, but it makes a beautiful little roast for four people. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £25.00

  • Mangalitza Dry Cured Gammon - Approx. 2kg

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £30.00

  • Mangalitza Pork Prime Rib Roasting Joint Min.1kg

    Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks, this size joint will easily feed four people. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £30.00

  • Mangalitza Pork Shoulder Roasting Joint Min. 2kg

    If you are looking to cook something special for a weekend roast for your family or friends, you're on the right page. Beware though !! The Mangalitza roasted shoulder of pork will rock your world - never again will you be able to have an "ordinary" pork roasting joint, so approach this decision carefully! So delicious is the fat from this piggie that we are selling it as" Lardo" separately in our Mangalitza section. Use it for your roasties - or making hand cut chips .... just use it! Learn More
    £38.00

  • Mangalitza Pork Leg Roasting Joint Min.2kg

    Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £44.00

  • Mangalitza Dry Cured Gammon - Approx. 3kg

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £45.00

  • Mangalitza Pork Rump Roasting Joint Min.2kg

    We have seamed out the Rump muscle from the leg and made the whole muscle into a roasting joint - normally we would use this for Rump Steaks. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £50.00

  • Mangalitza Pork Prime Rib Roasting Joint Min.2kg

    Once again, we are using the whole muscle to make a roasting joint - normally we would use this for prime rib steaks. This cut really will be sensational as a centrepiece on your Christmas dinner table. Nothing beats a slow roasted pork dinner .... well, nothing until Mangalitza Pork became available! Although quite fatty, that is exactly what we love about Mangalitza and once you have tasted roasties cooked in this delicious fat we are sure you will understand why. The moistness, succulence and fabulous taste of this marbled pork will make your next roast dinner one to remember. Learn More
    £60.00

24 Item(s)

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