Mangalitsa Market | Winfield Farm

We are one of the largest breeders of purebred Mangalitsa Wooly Pigs in southern California and we’re now offering choice USDA approved cuts for sale. View our products from the menu above [Mangalitsa Market] or select from the cuts displayed below. We do not offer whole fresh pigs or sides, but we can order a whole side custom cut wrapped and frozen to your specifications by our USDA butcher. Price is $10.00 per pound based on the dressed weight of the side. Shipping cost is extra. — Please contact us at least one month ahead if you want to order a whole side custom butchered by our USDA butcher.

PLEASE CALL US FIRST BEFORE PLACING AN ORDER TO VERIFY THAT THE CUTS YOU DESIRE ARE AVAILABLE. PLEASE ALSO NOTE THAT ALL WEIGHTS ARE APPROXIMATE. WEIGHTS OF ACTUAL HAMS, ROASTS AND CHOPS MAY VARY.

Shopping — your cart will add and display your selections on each product page. You may continue to shop and add items to your order until you wish to checkout.

Pork is divided into large sections called primal cuts, which you can see illustrated in the diagram above. These primals are then broken down further into individual retail cuts, which is what you find at the store. Our products are listed in ‘red‘ and link to more information on shipping and placing orders.

Guanciale (Jowl) — the pork jowl is mostly used in making sausages, although it can also be made into bacon. In Italian cooking, pork jowl is referred to as guanciale. Guanciale is a cured product, whereas bacon and jowl are sold as fresh/frozen.

Boston Butt • Pork Butt — cut from the upper part of the shoulder. Our Boston Butt, Collar Steak and Salami come from this cut. Our Fatback comes from this cut.

The picnic shoulder is often considered just part of the ‘Shoulder’. Frequently smoked, the Picnic shoulder is used for making ground pork or sausage.

Loin Chop • Loin Roasts • Pork Chop • Baby back Ribs • Canadian Bacon — the entire pork loin can be roasted, or cut into chops or cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back ribs come from the upper ribcage area of the loin.

Spare Ribs • Rib Roast — taken from the belly side of the ribs where they join the breastbone, pork spare ribs are often prepared by grilling very slowly over low temperatures.

Bacon • Pork Belly • Pancetta — a long cut of meat with plenty of fat, prized for turning into bacon or pancetta or often seen on menus as ‘braised pork belly’.

Smoked Ham • Shank • Rump — the back leg of the hog is where we get fresh, smoked hams.

Trotters — high in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and stews. Pork feet can also be smoked or pickled.

The most tender cuts of pork are from the rib and loin. It’s where we get the expression “high on the hog” — the most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles give us the least tender cuts. But with the proper cooking, even these ‘less tender’ cuts can be luscious.

Cheek | Guanciale