We have Yorkshire, Berkshire & Berkshire/Mangalista Pigs.

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      Managalitsa means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah. Not only does the Mangalitsa pig have a lot of lard, but it also has a lot of curly hair which makes it resemble a sheep. The fleece can be black, swallow belly, blonde or red.  The pigs themselves are intelligent and calm, requiring little care. The Mangalitsa is the last pig in existence to sport this unusual fleece, and it was nearly lost to extinction by the 1990s, when fewer than 200 pigs remained in Hungary.  

     The Mangalitsa pork is prized by top chefs the world over for the tender texture & buttery flavor. With marbling comparable to Kobe beef - the meat from the Mangalitsa is unmatched.  Being a heritage breed- they are slow growing compared to other more commercials breeds but the what is worth it! The Mangalitsa has 1/2 the meat and twice the fat.

     Mangalitsa lard is lighter, and melts at a lower temperature, than lard from other pigs, because it contains more unsaturated fat.  

“The flavor is unbeatable. It’s the Kobe beef of pork. If you’re familiar with pigs, you’ll know that most pigs in the last 50 years have been bred to have virtually no fat but be mostly lean meat. One of the advertising points was ‘The other white meat.’ But it turns out when you breed the fat out of the pig, it becomes tasteless. So, people are starting to look for pork that tastes better, that tastes like real meat. And you can only do that with fat and marbling, so that’s what we’re offering.” ~Wilhelm Kohl author of “The Mangalitsa Pig - Royalty is coming to America”