Our latest adventure in the quest for superlative flavor, Winfield Farm’s Mangalitsa program began by happy coincidence: Bruce has long desired a pig (or pigs) to consume the superabundance of produce (especially squash!) that we grow during season. One good customer’s interest in charcuterie led us to this amazing wooly heritage lard hog, prized for its marbled meat and copious backfat. Mangalitsas are renown for charcuterie, the only other heritage “black footed” hog besides Spanish Iberican that can be marketed as “pata negra”, premium prosciutto.
In spring 2013 we bought 2 pigs, 2 more, then rescued the rest of the herd, bringing our total to 17. Our first pig, Lucy, farrowed 10 healthy piglets on Halloween 2013. Since that time our first boar, Tyson, has produced 46 piglets, and his sire Augustus, whom we acquired in the rescue, has farrowed 19 more. In summer 2014 we traveled to Kansas to pick up a new boar and sow line that produced another 4 piglets in fall 2014. In less than two years, the Winfield Mangalitsa herd has expanded from 4 pigs to more than 80. As of spring 2015, we have 4 boars and 9 sows and gilts in our breeding program, 19 piglets on the ground and more piglets expected this spring. Coincidence to pure serendipity: these hogs produce the best-tasting ham on the planet. Mangalitsa bacon also is to die for, and Mangalitsa leaf fat is the best baking fat ever! We are proud to offer custom-processed Mangalitsa products, when market-sized hogs are available. Please call, email or visit our online store to order. Visit our photo gallery highlighting our swallow-belly Mangalitsa pigs.