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Why Mangalitsa Pork?



The Mangalitsa is a Hungarian breed of domestic pig. It was developed in the mid-19th century by crossbreeding Hungarian breeds from Nagyszalonta and Bakony with the European wild boar and the Serbian Šumadija breed. The Mangalitsa pig grows a thick, curly coat of hair. The fleece can be black, or red, but is most commonly blond. The Mangalitsa is the last pig in existence to sport this unusual fleece, and was nearly lost to extinction by the 1990s, when fewer than 200 pigs remained in Hungary.

 The Mangalitsa grows slower than the meatier breeds that began to replace it. Taking well over a year to develop for butcher, few farmers want to take the time, but these hogs are well worth the wait. Mangalitsa meat has a high  marbelization rate of fat on a cellular level, having the likeness of Kobe beef. The meat is strong in flavor, texture and tenderness. Listed as a “gourmet pork”, Mangalitsa are sought out by leading chefs in the country. 

 

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What Goes In Effects What Comes Out...

To raise a Mangalitsa properly takes space and time. On average, our hogs spend over a year developing. During this time, they live a happy and loved life on green pastures and in the shade of their wooded grove.  A natural forager, they graze grass fields, and enjoy fallen nuts. In addition to forage, they are given an all natural unprocessed diet of oats, alfalfa, flax seed and barley. We’re left with an all natural pasture raised product without the need for processed additives or added hormones. The time and resources needed to raise a Mangalitsa certainly aren’t economical, but the end result can’t be beat. 

 

Pork...It's What's For Dinner

The Mangalitsa is one of the fattiest hog breeds, but trust us this is a good thing! The meat is considered among the tastiest pork in the world. The meat of the Mangalitsa pig is reddish, highly marbled with creamy white fat, and is high in omega –3 fatty acids and antioxidants. This is due to the natural diet mentioned above. Mangalitsa lard is lighter, and melts at a lower temperature than lard from other pigs, because it contains more unsaturated fat. While the Mangalitsa will never be raised in great numbers, and as an artisanal product costs more than other heritage breed pork, it is gaining adherents who relish the intense flavor and abundant fat. Chefs across the country have increasingly been serving Mangalitsa in both fresh and cured forms. 

Hog and Butchering Costs

We strive to be up front and honest about costs associated with purchasing a hog. There are two costs to consider before making the commitment of purchasing. 


Hog Costs: The hog itself is priced based on hanging weight. This is roughly 60-70% of the hogs live weight. Our hogs average 250 lb live weight, or 150-175 lb hanging weight. The final cost of the hog is $6.00/ lb hanging weight. This fee is paid directly to Burton Farm. This cost includes delivery of the live animal to the processing facility. 


Processing Costs: Our hogs are processed at Fisher Meats in Portland, IN. You will have the option to complete your own selections on a cut sheet. Their current charges include:

  • $.77/ lb basic processing.
  • $5.00 Rendering fee


Additional charges are based on cut and if meat is smoked. Some examples include:

  • Bacon—$2.00 per pound
  • Ham—$18 per ham
  • Hocks—$8.00 per hock

Other costs might include how you want sausage or ground pork processed.



You can plan for processing to cost between $250-$350 depending on your choices listed above and the size of the hog. You will pay this fee directly to Fishers when you pick up your pork.


*Official hog weights will not be known until processed by Fishers. We cannot guarantee live or hanging weight of any given animal. 

 

Bringing Home Your Pork

Something to consider before committing to purchasing a hog is available freezer space. Your pork will come flash frozen from the processing facility in clear vacuum sealed packages. A purchase of half of a hog should fit tightly packed in the space of a large picnic cooler, easily in two to transport home. A purchase of a whole hog, would take up the space of 2-3 tightly packed large picnic coolers for transportation. 

Your meat will be ready for pick up from Fisher Meats in Portland, IN in large cardboard boxes. Depending on your driving distance, you may wish to transfer to coolers upon pick up.

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Contact us with further questions, or to place an order!


6221 N. Morrison Rd.

Muncie, IN 47304

www.burtonfarm.org

 

Phone: (765) 748-7449

E-mail: info@burtonfarm.org

 

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