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Mangalitsa Jowl Bacon

approx 10.5 lbs (in 12 oz packs)

$209

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



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Size:

Fourteen 12oz Packs (Approx. 8 slices/pack)

Features:

Hickory Smoked
Thick Cut
Free-Range/Pasture-Raised
No Added Hormones or Sub-Therapeutic Antibiotics
Frozen

Origin:

New Jersey

Pig cheeks (aka jowls) offer dense meat and a good amount of flavorful fat.  Bacon made from the jowls has a much higher fat to meat ratio than conventional (belly bacon).  Mangalitsa pigs have unique, buttery fat and particularly large, fatty jowls which make exceptionally flavorful jowl bacon.

This Mangalitsa bacon is from pigs raised free range on pastures year round with access to feed, fresh water and run-in shelters.  They graze on chicory, clover and varieties of local nuts and are finished on a barley feed mix for a minimum of 60 days.

Read below for more information about what makes Mangalitsa pork some of the finest available.

Mangalitsa Pork: Buttery, Rich, Moist
Mangalitsa pigs (aka mangalica pigs) are a “lard-type” heritage breed. Because of their unique wooly appearance, they are sometimes also referred to as “wooly pigs.”

While almost all other pig breeds raised in America are “meat-type” breeds that have been bred since World War 2 to be leaner and leaner with each generation (their meat progressively getting dryer and less flavorful), Mangalitsas have remained essentially the same since the breed with first developed in Hungary in 1833.  They require nearly twice as much time, pasture and feed as conventional pork, which contributes to their price and is why they’re so rarely raised on American farms.

The extra time, space and expense is worth it - Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with smooth fat that is both buttery and cleaner tasting. Mangalitsa’s flavor is far superior to mainstream pork and also much less likely to dry out.

The Mangalitsa breed, when raised free range with quality feed as these pigs have been, produces fat that is primarily monounsaturated and higher in oleic acid. This means it melts at lower temperatures for a rich, moist result in cooking, and also cures far better than conventional pork. Consumption of monounsaturated fats may also be associated with a decrease in certain types of cholesterol.

We also offer smoked mangalitsa belly bacon and dry-cured, unsmoked mangalitsa bacon.

Ingredients:  Cured With: water, salt, sugar, brown sugar, maple flavor, other natural flavors, sodium erythorbate, sodium nitrate.


Store mangalitsa jowl bacon in your freezer until you’re ready to use it, then thaw as many packs as you need.

Thawing Tips


Strips of jowl bacon can be cooked similarly to conventional belly/streaky bacon, for meals (for the best flavor, we recommend not cooking them until crisp) but are also prized (particularly in the American South) as a flavoring meat for soups, stews, pots of beans, etc. 

To use them in this way, dice them or cut across the strips to create smaller strips and render the fat into the pot.  Remove and reserve the crisped meat for other recipes or later use as a garnish, leaving the fat in the pan to cook vegetables, meats, etc.

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