In our ongoing quest for superlative flavor, Winfield Farm’s Mangalitsa program began by happy coincidence: Bruce had long desired a pig (or pigs) to consume the superabundance of produce (especially squash!) that we grew during summertime. One good customer’s interest in charcuterie led us to this amazing wooly Hungarian 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 Iberico that can be marketed as “pata negra”, premium prosciutto. This happy discovery (and nature’s course) totally transformed Winfield Farm’s business plan from seasonal produce to yearlong pig husbandry.
In spring 2013 we bought 2 purebred swallowbelly Mangalitsas, and 2 more, then we rescued the rest of the herd, bringing our total to 17. Our first gilt, Lucy, farrowed 10 healthy piglets on Halloween 2013. In the following year, our first boar, Tyson, produced 46 piglets, and his sire Augustus, whom we acquired in the rescue, sired 19 more. In summer 2014 we traveled to Kansas to pick up a new boar and sow line that produced more piglets in fall 2014. A year later we made another bonsai run to Missouri for more unrelated Mangalitsa breeding stock. Since its beginning the Winfield Mangalitsa herd has expanded from 4 pigs to more than 100, with 6 boars and a baker’s dozen sows in our breeding program, who produce multiple dozens of piglets each year.
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.