Ground

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.