We have a new supplier of Mangalitsa pork, reared near Blamford in Dorset. The Mangalitsa Pig is a Hungarian rare-breed that looks half-sheep half-pig, with a distinctive curly fleece derived from being cross-bred with a wild boar. Its meat is renowned for its wonderful flavour due to a rich marbling of fat that provides succulent texture and taste which has led to the meat being described as the “kobe beef of pork”. They take twice as long to grow than traditional breeds, but this results in a rich, dark meat and a generous fat layer.
This is the perfect pork for charcuterie, the monosaturated fats (with omega 3 to 6 fatty acids) make it ideal meat for curing hams and making salamis.
They are gaining in popularity in the UK as they are perfect for clearing woodland in a natural and environmentally friendly way.
We have the whole range of cuts available this week from the butchery counter, but we will prioritise boxes of cuts (only 8 available). If you want a whole leg or other primal for curing, please contact me directly.
A quarter box has the following cuts in approximate weights:
- 1 x leg joint of 1.5kg
- 1kg shoulder Joint
- 3 x pork chops
- 500g belly
- 500g mince
- 500g diced
- 1 pack of sausages
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