Back Ribs (baby back)

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.