| Size: |
Choose 5 or 10lbs. |
| Features: |
Sub-therapeutic antibiotic free pork, raised on small family farms, shelf stable until opened. |
| Origin: |
Midwest pigs cured in North Carolina |
| Ingredients: |
Mangalitsa Pork cured with Salt, Sugar & Sodium Nitrite. |
Made from intensely flavorful, hand selected cuts of mangalitsa pork that have been carefully slow cured, this bacon melts in the mouth with a taste that is paradoxically both buttery and light. Because it is cured but not smoked, it has a clear, concentrated pork flavor.
In order to turn these mangalitsa pork bellies into bacon, they have been salt-cured for five days and then aged for an additional five days to concentrate their flavor. Because of the quality of the dry-cure, it will not shrink as much as other bacon when cooked.
Slab bacon is extremely adaptable because you control the shape and thickness it is cut into.
Note: because of the expert curing process, this mangalitsa pork is completely shelf stable at room temperature until its packaging is opened. As such, it is shipped via ground without ice packs.
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.
Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with buttery, yet cleaner tasting, smooth fat. Mangalitsa meat’s flavor is far superior to mainstream pork and also much less likely to dry out.
The Mangalitsa breed, when raised using Austrian husbandry techniques and with ultra high-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, producing truly exceptional bacon.
Consumption of monounsaturated fats may also be associated with a decrease in certain types of cholesterol.
Storage: Prior to opening the package, this bacon is shelf-stable and can be stored in a cupboard or pantry. Once opened, it should be refrigerated.
Shelf Life: Effectively indefinate sealed, up to three months once opened.
Slice mangalitsa slab bacon thinly for use as you would pre-sliced bacon, cube or cut it into lardons for use in soups, stews, braised dishes and vegetable sides, or cut into large hunks for other slow-cooked dishes.
Mangalitsa bacon is fabulous on burgers and delicious at breakfast.
Bellies & Bacon Recipes
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