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.
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