Managalitsa Heritage Purebred Pastured Pigs For Sale.
These pigs are pastured, supplemented with raw milk and organic apples, plus some non-gmo feed. These animals have never needed any shots or antibiotics. We have added diatomaceous earth to their feed and have never had any problems with parasites. The pigs that we have thus far butchered have been described by our butcher as having been in excellent health.
We have 6 pigs for sale of different ages from 1-2+ years, price ranging from $250-$500.
Amazing quality meat! Plus get a lot of highly nutritious lard. Heritage breed, purebred Mangalitsa.
winter hardy. Colors range from dark brown to white to reddish brown. These animals came from a very high quality papered lineage. We, however, have not papered these animals as it was our intention to raise them for meat and not to breed.
If you are unfamiliar with the breed:
“”the Kobe beef of pork." Unlike their factory-farmed and force-fattened cousins, naturally maturing Mangalitsa pigs create fat that's rich in monosaturated fats and omega fatty acids. The tender pork is far more flavorful than commercially-raised pork, and it's healthier for you, too.
Did you know the Mangalitsa pig was bred for its lard and is also called a "Lard Pig?" Unlike most of your commodity breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat. Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature, making it perfect for baking biscuits and cakes. Remarkably, however, it "smokes" at a higher temperature so it is also great for frying. The fat is healthier and keeps longer, due to higher levels of oleic acid. When you taste it, your mouth doesn't feel greasy or oily. “`
According to independent scientific research by the College of Agriculture of Auburn University, "Mangalitsa meat is considerably higher in monounsaturated, or 'good,' fatty acids and lower in undesirable saturated fats, factors that suggest Mangalitsa meat is healthier to consume."