Baby back ribs come from high on the hog, near the loin, where the meat is naturally tender and close to the bone. On a Mangalitsa, that tenderness gets something extra: rich, clean fat that slowly renders into the meat as it cooks. These ribs are built for smoke, slow heat, or a patient oven roast — the kind of meal that rewards you for not rushing it. Raised on Okanagan pasture for 18 months, our pigs bring the old-world character of this Hungarian heritage breed to one of pork’s most loved cuts.
Mangalitsa bacon ends and pieces - the same slow-cured, slow-smoked bacon as our sliced product, just in irregular shapes. Perfect for lardons, soup bases, beans, carbonara, or anywhere you want bacon flavour without needing perfect slices. Cured by our European butcher over several weeks using traditional methods - no additives, no shortcuts. From our Okanagan Mangalitsa pigs, raised 18 months on pasture. Pasture-raised, no hormones, no antibiotics.
Whole-slab Mangalitsa bacon, cured and smoked by our European butcher using traditional methods. The cure takes several weeks - no shortcuts, no injected brines, no liquid smoke, no additives. Just salt, time, and slow cold-smoking the way it's been done in Europe for centuries. The base belly is from our Okanagan Mangalitsa pigs, raised 18 months on pasture (commercial pigs reach market in 5-6 months). The combination of the breed and the slow, traditional cure is what makes this bacon different. Slice it yourself for thick rashers, or use the whole slab for lardons, charcuterie, and home cooking. Pasture-raised, no hormones, no antibiotics.
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The Boston butt is the upper shoulder — a hard-working cut with enough marbling and connective tissue to become extraordinary when cooked slowly. It is the classic cut for pulled pork, braises, carnitas, and long smokehouse afternoons. Mangalitsa makes this roast even more forgiving: the breed was historically raised for its fat, and that fat carries flavour through the whole cook. Put it on low heat and let time do the work. Pasture-raised in Coldstream, with no hormones and no routine antibiotics.
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Cut from the shoulder, this steak has the character of a roast in a quicker-cooking form. It is not a delicate, anonymous chop — it is darker, richer, and more muscular, with the Mangalitsa marbling that keeps it juicy over a grill, cast iron pan, or slow braise. Think of it as a butcher’s cut: practical, full-flavoured, and deeply satisfying. Our pigs are raised outside on Okanagan pasture, slowly enough for the meat to develop real colour, fat, and depth.
This is the cut that makes people understand Mangalitsa. Center-cut chops come from the loin, traditionally one of the most prized parts of the pig. In commercial pork, the loin can be lean to the point of blandness. In Mangalitsa, it becomes something else: dark, beautifully marbled, and edged with buttery fat. Cook these like a great steak — hot pan or grill, medium to medium-rare, then rest. Raised slowly on pasture in Coldstream, these chops are simple, but they are not ordinary.
Loin-end chops sit where the loin begins to pick up a little more character from the surrounding muscles. That makes them slightly different from a center-cut chop: still tender, still quick to cook, but with a deeper, more rustic flavour. The Mangalitsa breed brings rich colour and fine marbling to a cut that too often gets treated as everyday pork. Grill, pan-sear, or roast gently — just do not overcook it. This is heritage pork raised slowly, not rushed through a barn system.
This is not filler pork. It is ground Mangalitsa — rich, dark, and naturally suited to food with backbone: meatballs, dumplings, ragu, sausage, patties, stuffing, and home charcuterie. Because Mangalitsa is an old Hungarian lard breed, the fat is part of the point, not something to apologize for. It brings moisture, flavour, and texture that lean ground pork cannot match. Raised on pasture with certified organic feed and no routine antibiotics, this is the kind of ground pork that can carry a dish by itself.
Boneless cured Mangalitsa ham, made by our European butcher using traditional curing methods that take several weeks to complete. No injected brines, no phosphate accelerators, no additives - just salt, time, and the patience of an Old-World craft. The ham comes from our Okanagan-raised Mangalitsa pigs, a heritage Hungarian breed sometimes called the "Kobe beef of pork," raised 18 months on pasture (commercial pigs are processed in 5-6 months). The slow life and the slow cure together are what make this ham something different. Pasture-raised, no hormones, no antibiotics.
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The leg roast is a traditional centerpiece cut: the fresh, uncured version of what becomes ham. It is leaner than the shoulder, but on a Mangalitsa it still carries enough marbling and fat to roast beautifully when treated with care. Score the fat, season it simply, and give it steady heat until the outside crisps and the inside stays juicy. This is a Sunday-dinner cut — old-fashioned in the best sense. Raised slowly on Okanagan pasture, it reflects the farm’s patience from the first slice.
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Spare ribs come from lower on the hog, closer to the belly, where pork is richer, fattier, and built for long cooking. These are the ribs for smoke, barbecue, braising, sticky glazes, and slow oven work. Compared with baby backs, they are more rustic and more generous — exactly the kind of cut that benefits from Mangalitsa fat. As the ribs cook, that fat renders into the meat and sauce. This is pasture-raised heritage pork at its most elemental: bone, fat, smoke, time.
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Ripplets are the small, flavour-packed pieces from the side-rib family — the kind of cut cooks used to prize because they knew how much taste lived close to the bone. They are excellent for braising, stewing, stocks, sticky riblets, or slow rendering into a pot of beans or greens. Mangalitsa gives these pieces unusual richness, so a little goes a long way. Treat them as a working cut, not a leftover. They come from pigs raised slowly on real pasture, and they taste like it.
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The picnic shoulder comes from the lower shoulder, a cut with history because it turns patient cooking into deep flavour. It has the structure for slow roasting, shredding, braising, or smoking, with enough fat and connective tissue to stay moist as it breaks down. On a Mangalitsa, that transformation is even better: the breed’s old-world marbling gives the roast a round, savoury richness. This is the cut for people who like food that fills the house while it cooks. Pasture-raised in Coldstream, farm direct.
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Mangalitsa sliced bacon - our hero product. Cured and slow-smoked by our European butcher using traditional methods that take several weeks from start to finish. No additives, no nitrate-loaded quick cures, no liquid smoke - just salt, time, and patience. The belly comes from heritage Hungarian Mangalitsa pigs raised 18 months on our Okanagan pasture. Commercial bacon is made from pigs raised in barns for a few months and cured in days. Ours takes years to grow and weeks to cure, and that's exactly what makes it taste the way it does. Pasture-raised, no hormones, no antibiotics.
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This is a thick, quick-cooking steak cut from one of the cleaner, meatier parts of the animal. It gives you the satisfaction of a chop with a little more flexibility: grill it, sear it, slice it over beans or potatoes, or cook it simply with salt and a hot pan. Mangalitsa pork has a deeper colour and richer fat than standard pork, so it does not need much help. Let the meat lead. Raised for 18 months on Okanagan pasture, this is weeknight cooking with real farm character.
The tenderloin is the smallest and most tender muscle on the pig, which makes it rare by nature. On many pigs it is mild and lean; on a Mangalitsa, it carries more flavour than you expect from such a delicate cut. Cook it gently and do not bury it under heavy sauce. A hot sear, a short roast, and a proper rest are enough. This is one of the quiet luxuries of the animal — limited, elegant, and best treated simply. Raised slowly on pasture in Coldstream.
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The top sirloin roast is a smaller, leaner roast with a clean, concentrated pork flavour. Because Mangalitsa pigs are bred for marbling rather than maximum lean yield, this cut is naturally limited — and that scarcity is part of its appeal. Roast it carefully to medium, rest it well, and slice it across the grain. It is less about abundance and more about precision: a compact roast with the depth of a heritage breed behind it. Pasture-raised, farm-direct, and always frozen for pickup at the farm.
Breakfast sausages made by European butcher using traditional methods.
50 lb of pasture-raised Mangalitsa pork — packaged, frozen and freezer-ready — for $499. Mangalitsa is the rare Hungarian heritage breed prized for deep marbling and rich, clean fat. Ours are raised outdoors on Okanagan pasture in Coldstream BC, on certified-organic feed, grown slowly. This is a farmer's selection, not a fixed box: a true nose-to-tail spread of what the animal gives — bone-in loin chops, shoulder roasts for pulled pork, a ham or leg roast, belly ready for slow-curing, side ribs, ground pork and sausage, and tenderloin. The exact cuts vary from one animal to the next — that's how a real farm works — but every half fills a freezer with exceptional pork.
$499.00
~50 lb · half a pig