Our pig journey started with the Hungarian Mangalitsa Pig. A woolly lard pig with red marbled meat and a soft white creamy fat that unlike most other pigs consists mostly of heart healthy fats. They are slower to mature and you typically wait at least a year (vs 5-6 months to slaughter. They do great outdoors, and are expert rooters.
After a year we welcomed the Meishan pig to our little farm. They are probably one of the oldest races in the world, and I got interested in them because of their docile and super sweet personality. They look like a cross between the wrinkled Sharpei dog and Eeyore the donkey. All pigs root, but with the Meishan’s shorter noses they certainly root a lot LESS than other breeds, making it easier for our land since we don’t have that much. The breed is listed as “critical” on the Livestock Conservancy List and it makes us feel we are doing at least a little to promote and preserve this amazing breed. The Meishan is also a lard pig which meat is red and finely marbled, a real delicacy.
After a lot of thinking we recently added a Tamworth gilt to our farm. We are aiming for a red, micro marbled meat with exceptional flavor, in a more docile, faster growing pig. It will be exciting to see the results.
Meishan Breeding Stock and Expected Litters
Mangalitsa Breeding Stock and Expected Litters
Pork for sale: Per regulation we can only sell meat if it’s been butchered by a FDA approved butcher. What we are allowed to do is to sell 1/4, 1/2 or a whole pig before it gets butchered. We are happy to bring it to our butcher for you, and you can then pick up your portion of the meat.
We have shared our meat with friends and family and have gotten rave reviews. It’s simply fantastic. We even made our own bacon- a first for us and not as hard as I imagined. If you have never tried Mangalitsa you are in for a treat. Mangalitsa cooks low and slow, due to it’s softer fat. I’m working on putting some recipes together which I will post.