THE KOBE BEEF OF PORK

The majority of the pork sold today has been bred to be extremely fast-growing and low in fat.  As a result, the meat has lost its incredible natural flavor and nutritional value.  Mangalitsa is the opposite of factory-raised pork, with rich dark color and creamy white fat.  It is this incredible red meat and lush marbling that has led to comparisons to Japanese Wagyu Cattle and the nickname “the Kobe beef of pork.”

"For me, it's the best pork in the world" – Chef Sam Hazen, Culinary Director B.R. Guest

Mangalitsa is considered to have one of the best flavor profiles of any breed of pig.  Chefs love the taste and versatility of the meat and its melt-in-your-mouth luxurious lard.  The meat is exceptionally juicy, tender, and well-marbled and it tastes great any way you prepare it--roasting, grilling, and braising.  

Mangalitsa’s sweet and creamy lard makes it perfect for making cured meats and it is the key ingredient in some of the world’s best charcuterie, salumi, and cured ham.  Mangalitsa lard melts below body lower temperature due to its high monounsaturated fat and makes an incredible whipped spread. In Europe they even use it to make cake frosting.

Mangalitsa by Møsefund pork is all natural and raised without hormones or antibiotics, and has high levels of natural antioxidants and the Omega-3 and Omega-6 essential fatty acids that our bodies need.  The high levels of monounsaturated fat (compared to saturated fat) have also been proven to be a great way to decrease LDL cholesterol while increasing HDL cholesterol.

Our Mangalitsa is higher in monounsaturated fat than any other domesticated animal. In fact, it is one of the healthiest fat alternatives to unhealthy, saturated USDA-banned trans-fats, the Company announced today.

According to a July, 5, 2016- released Harvard University Study, Association of Specific Dietary Fats With Total and Cause-Specific Mortality, replacing 5% of your intake of “bad” (saturated and trans) fats with healthy fats, can lower your risk of death, cardiovascular disease, cancer, neurodegenerative disease and respiratory disease by as much as 27%.

Tests have shown that 63 percent of the fat from Mangalitsa by Møsefund lard is unsaturated and the vast majority of that is monounsaturated, which is responsible for lowering LDL (“bad”) while increasing the HDL (“good”) cholesterol levels.  By comparison, beef tallow (fat) is 52% saturated!

Independent scientific research by the College of Agriculture of Auburn University, found, “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.”

Explore the full range of our Mangalitsa products, from delicious salumi and cured meats to world-famous cuts like collar steak and tenderloin.