SMOKY MOUNTAIN MANGALITSA
INTRICATELY MARBLED PASTURED PORK
NOURISH YOUR FAMILY
RAVISH YOUR TASTEBUDS
FARM FIELD DINNER SEPT. 21, 2024
FARM FIELD DINNER SEPT. 21, 2024
September 21, 2024
Ranch Dinner 3:00 PM
332 Joe Davis Road
Waynesville, NC
Join us and the Oustanding in the Field team for a unique ‘table to farm’ dinner! 200 lucky diners will enjoy a five course meal showcasing our pasture raised Mangalitsa prepared by Chef William Dissen of The Marketplace in Asheville. OITF has hosted a myriad of their signature “long table” dinners in dozens of countries and every state in the US!
THE HUNGARIAN WOOLY PIG
Facing extinction in 2002, this old world lard breed is making a resurgence
Mountain Pastured
In the Smoky Mountains of Western North Carolina the highly regarded Mangalitsa pig enjoys a natural lifestyle where innate natural behaviors such as wallowing, building nests for farrowing, rooting and foraging are honored.
Room to roam, exercise and play creates happy and healthy animals. Happy farmers too!
Sun Kissed
Pigs raised in sunshine produce vitamin D (actually a hormone) just like humans!
The lard of the Mangalitsa provides bio-available A, C D, & K as well as a beneficial Omega 3:6 ratio.
Vital fat soluble vitamins in a fat! Perfect!
Spring Fed
Our pigs are rotated through pasture in spring and summer. Eighteen months of traversing the hillsides builds wonderful muscle, lessens the impact upon the land, provides them with opportunities to forage for herbs, roots and insects. Frequent rotation also reduces their exposure to parasites.
Smoky Mountain Mangalitsa Showcased at Michelin Star Gala!!
WHAT MAKES MANGALITSA UNIQUE?
Bred for royalty in the 1830’s its surging popularity with top chefs confirms its top ranking as a luxury protein
MORE MARBLING
Science-direct reports that Mangalitsa meat contains 5% more marbling in the muscle than other heritage breeds and over 10% more mono-unsaturated fat (liquid at room temperature) in the lard.
this results in a more succulent chop or roast and a lighter fat
VELVETY FAT CAP
Bred in an era when survival was dependent upon nutrient dense eating, the lard was prized over the protein for its many uses such as a preservative, a cooking medium. The fat soluble vitamins A, C D & K are present in healthful quantities and bio-available. It can be used in more than baking; USE AS A REPLACEMENT FOR OIL IN YOUR SALAD DRESSING or as a seasoned spread.
TRULY IT can be enjoyed just like you might olive oil, butter or avocado.
MANGALITSA LARD IS PRIZED FOR GOOD REASON!
More like a luxury olive oil, Mangalitsa lard offers a velvety mouth feel and unique diversity in uses
HEALTHY FAT
Science-direct reports that Mangalitsa fat is significantly different of that of other heritage breeds. Composed of 10% more mono-unsaturated fat (liquid at room temperature), the lard melts in your mouth! You perceive this as moisture~ not the cloying feeling of grease.
Animal fats are the most valuable source of A, D & K and more bi0-available than from vegetarian sources
PREMIUM CURING
Charcuterie is as old as time~ a way to preserve meat without refrigeration using salt. As the salt displaces moisture the flavor is concentrated. Mangalitsa marbling keeps the cured meat mouth-watering and pleasing in texture.
Charcuterie coming Spring 2024!
WHOLE & HALF SHARES
Let us walk you through a custom order for a fixed price per pound. A half share will easily store in a small chest freezer and feed a family of four for 8 weeks.
SIERRA NEVADA
FEATURE 5 COURSE MANGALITSA DINNER
Chef Keith Davis and his team presented a delectable five course dinner featuring Smoky Mountain Mangalitsa pork in November 2019.
THE MOST MEMORABLE MOMENT?
When the sous chef proudly shared a video of Mangalitsa lard rendering on the stove top
“Most other pigs we get have had the fat bred out of them. The Mangalitsa is amazing and produces pure white gold!”
MANGALITSA PORK
WALLOW IN THE MUD
FORAGE IN THE PASTURE
RUN THROUGH THE HILLS
BUILD A FLAVOR YOU JUST WON’T BELIEVE
COME CAMP WITH US!
PROUDLY CERTIFIED AND AFFILIATED WITH THE FOLLOWING
SUPPLYING THE BEST
Proudly supplyiing premium pastured pork Holeman and Finch and other fine restaurants.
SERVING THE BREED
Founded in 2019, MBOAR works tirelessly to register Mangalitsa in an effort to verify lineages, record parentage and reduce inbreeding, Adhering to preferred phenotype and ethical reproduction, the Mangalitsa will thrive in the US even though challenged by its limited genetic diversity.
LOCAL FOOD
More than a buss word, buying and sourcing locally is the surest way to secure our food system and support restaurants and farms. Lockdowns have proven that depending upon far flung sources is risky and unnecessary.
Thank you for your support of small farms!