Central Coast Mangalitsas

12/03/2017

We use it for pastry, to cook with & in our soaps and wood oils. We LOVE it!

I cook everything in lard — sweet potatoes, steak, chicken, and everything in between. I guess you could call me a “lard ass.” I’m far from fat, though. In fact, I’m the leanest, strongest and healthiest I’ve ever been. Lard is fat rendered from the belly of a hog, strained …

06/30/2017

Started marinating these pasture raised Mangalitsa leg quarters this morning for a big late lunch we're having with friends on Sunday!

We used all the old beers taking up space in the back of the fridge, along with a few handfuls of aromatic herbs from the gardens. Going to slow roast these on the grill tomorrow night, and then finish them off in the oven.

05/12/2017

So happy to see that lard is getting more love these days! We've been roasting, basting, sauteeing, frying, and baking with our pasture raised goodness a lot around here lately, and it is seriously delicious. 🐖

Chef Sean Brock is part of the lardcore movement that is bringing back Southern traditions, including lard.

03/24/2017

Our last batch of market hogs are ready to go on Monday. These guys are almost two years old and especially plump.

12/06/2016

Another Clampett Clip!! "This Little Piggy Goes To Market."

12/03/2016

We are spending Christmas Eve dinner in Austria with these folks. They are the people who introduced mangalitsas to the US just a few short years ago.

11/30/2016

For everyone who says "I don't know what to do with a slab of pork fat"... we highly recommend making your own lardo!

Our fat and bellies are easily two inches thick and perfect for the recipe below. Then all you need is salt, some herbs, and a little bit of fridge time.

Lardo is cured pork back fat and so delicious. Learn how to make lardo with this easy recipe and impress all your italian friends.

11/29/2016

Chef Louis of Hundred Miles is making some beautiful guanciale with our free range non-gmo heritage pork and we couldn't be more pleased! What sort of farm to table magic could you create with it in your kitchen?

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11/28/2016

We are taking 4 pigs to slaughter tomorrow. Now is the time to put your individual-cut order in. We sell out very quickly, especially the shoulders and chops.

10/30/2016

Testing out our latest batch of apple-finished mangalitsa just home from the butcher shop. Contact us if you need some gourmet pork!

trussing up a pork loin from our homegrown, apple-finished mangalitsa pig. This meat is gorgeously marbled with a succulent backfat. We still have some meat for sale...details will be on our website soon or PM us if you can't wait!

04/23/2016

Ear tagging day!