Made in Spain with traditional methods, our mangalica ham offers the taste of another time, brought to you by a circuitous route.This old-breed pig is indigenous to the Hungarian Steppe where its thick, curly coat of hair protects it from the elements.
It was once the pig most likely to succeed, but then large-scale farming came into vogue. If not for a miracle, this little piggy would have gone extinct. A group of farmers dedicated themselves to preserving the breed, and built up the remaining stock.
We’re all a part of that miracle. It seems contradictory, but we must eat breeds to save them. No one will raise them without a good reason. In this case, the reason is the best ham you will ever eat.
Our fourth-generation maestro jamoneros (literally “ham masters”) in Spain know good pork, and they established a partnership with the mangalica hog farmers. Because of its intense marbling, the leg of a mangalica hog can age far longer than the average pig, allowing a deep flavor to develop without losing moisture.
It’s a combination made in heaven; the distinctive dark meat and abundant marbling ensure that every morsel is tender and flavorful. Best enjoyed when sliced paper thin, served with wine, cheese, nuts and fruits.
Please be sure to read our tips before serving. There are carving techniques that you need to know before you start.
Just the facts
- Made from heritage-breed mangalica pigs
- Raised on pasture in the Hungarian Steppe
- Controlled, all vegetarian diet
- Fully air-cured for 24-42 months in Spain
- Spanish charcuterie
- No nitrites added
- High in Omega-3 fatty acids and natural antioxidants
- Ships ready to carve and serve
- Buy with D'Artagnan wooden stand for easy carving
- Shelf life of six months if kept refrigerated
- Product of Spain
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
The only way to raise mangalica hogs is outdoors, with full access to forage. These pigs never took to intensive farming, as they do not thrive when raised in small, enclosed spaces. With the natural defense of abundant intramuscular fat and a thick coat of curly hair, mangalica hogs are perfectly suited to outdoor living in the cold climate of their native Hungary. Our mangalica pigs are carefully raised on open pasture to 12 months of age in small litters of five or six. They do not receive antibiotics or hormones, and are never confined. They eat a controlled diet of wheat, barley, corn, soybeans, sunflower and grassy pasture, which contributes to the development of dark, intense meat and white, creamy fat.
Mangalica meat is known for being high in Omega-3 fatty acids and natural antioxidants, yet low in cholesterol. Because of its high fat content, our mangalica ham is cured longer than most hams—from 24 to 42 months—in the high-altitude curing rooms in the Rasillo de Cameros Mountains of Spain. There the maestro jamoneros bring four generations of experience and knowledge to the natural, time-consuming process.
Watch our video to see the correct carving technique. This cured ham needs to be handled properly for the best experience.
Be sure to trim the thick layer of yellow fat off before carving, but only in the area you are going to carve. This is a natural build-up that occurs in the long curing process as a barrier to the air, but it is bitter tasting, and not suitable for eating. The layer is protective, so keep the slabs you trim off to place back on top of the carved area when you store it.
Use a long, flexible knife for slicing.
Cured ham is best served at room temperature.
A bone-in ham will continue to cure, even after you carve it.
Store it in a cool, dry place, loosely covered with a cloth and allow it to breathe. In Spain cured ham is often left in the stand on a sideboard (covered with a cloth), so people can just slice off a piece or two for a snack as they pass by. This daily attention seems ideal for a cured ham. If you will not be slicing it for a few days, it is best to store in the refrigerator and bring up to room temperature before slicing. If the surface looks dry, put olive oil on a cloth and place over the dry area.
Mangalica pork, Mediterranean sea salt