D’Artagnan’s exclusive Mangalica ham is handcrafted in Spain by fourth-generation maestro jamoneros using traditional dry-curing methods to bring out the unique flavor of this heritage breed pig. The characteristically high marbling of the Mangalica pig keeps the meat moist and tender while it ages into this extraordinary ham.
A favorite of some of NYC's top restaurants, including Bar Boulud, Colicchio & Sons and Gotham Bar & Grill, our exclusive Mangalica ham is now available to the home gourmet and makes a beautiful, and flavorful, addition to any charcuterie platter.
The Mangalica (or Mangalitsa) pig is an old-world breed that hails from the Hungarian Steppe. It is well adapted to its cold-weather climate and sports a thick coat of curly hair for which it is nicknamed the “sheep pig.” It also has a genetically characteristic layer of thick, creamy fat to further protect it from the elements. D’Artagnan’s Mangalica pigs are humanely raised to 12 months in small litters of five to six pigs on open pasture. Their carefully controlled diet of wheat, barley, corn, soybeans, sunflower and grassy pasture aids in the development of dark, marbled meat, which is known for being high in Omega-3 fatty acids and natural antioxidants, yet low in cholesterol. Fourth generation maestro jamoneros - literally "masters of ham"- oversee the curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains in Spain. The maestro jamoneros maintain a perfect balance of traditional and modern scientific techniques as they monitor the hams during the long curing process. Because of the high fat content in the pork, Mangalica can be cured far longer than most hams—from 24 to 42 months—developing deep flavor without losing moisture. The distinctive dark meat and abundant marbling ensures a tender, flavorful ham that you will be proud to serve.
ingredients: Mangalica pork, Mediterranean sea salt, sugar,