Don’t eat meat… unless it’s worth it.
Flavour, flavour, flavour. Mangalitsa meat is darker than ‘industrial pork’, much more marbled (fat infiltration), much more covered with external fat layers, and much more savoury. The real reason for the strong flavour is fat molecules embedded in the muscle cells, which give the meat a juicier, richer flavour and bite. The wooly pig is the only breed that has this trait.
You can’t eat meat without slaughtering animals. But you can choose sustainable and healthy meat from animals that are treated with respect.
All our pigs live outdoors all year long, are fed with silage, vegetables, fruit, nuts and natural cereals (no soy, no corn, no additives). The Mangalitsa is known as ‘the Wagyu of pigs’, so the best quality pork there is. Slowly grown (22-24 months), in complete freedom, no stress, no preventive antibiotics, … as pure as can be.
We advise to eat less meat, but when you do, choose the best and the healthiest. This way, eating meat is an addition to your health not a threat. After all, meat is one of the best sources of protein, iron and vitamins.
Nature vs industry
Mangalitsa meat is an ‘old type’ of meat. After the second world war, raising pigs became very industrialised, much more cost efficient. Fat was considered dangerous, modern meat had to be as lean as possible, etc. Various breeds of pigs were crossed to obtain animals that reproduced very big litters of fast growing piglets of which the tails and some teeth were cut, to not hurt each other in the very confined living space . They were ‘speeded up’ to reach slaughter weight of 110-120 kgs already at 6 months of age. Too young means no flavour, no structure, no fat to the meat. It seemed like the old slow growing breeds were headed for extinction.
Mangalitsa’s started to make a gradual comeback 25 years ago. In the beginning very slowly, but the last 10 years faster than ever. Because of the rediscovery of flavour. Nowadays people know fat is not ‘a bad thing’, want more flavour, are concerned with animal welfare, … things we try to achieve at Quinta 1001 Patas. The Mangalitsa is the most performing breed for these tasks.
Quality has its price. Comparing industrial pork with free range is impossible. Certainly not when it comes to Mangalitsa pigs. Every day, all year, free range … we need 300x more space to keep the same number of pigs. Mangalitsa pigs grow 4x more slowly than industrial pigs. They have 5-8 piglets per nest (14-16 piglets for white pigs). They have only 3 nests in 2 years (at least 6 nests for white pigs). We keep several boars, so no artificial insemination. The weakest animals are not sold as fresh meat, but go to charcuterie. All our work is done by hand; takes 2 people 6-8 hours a day. Strangely enough, we are controlled more scrupulously by veterinarians/IFAP/slaughterhouses/… than industrial breeders. The list goes on.
Further, we supply 100% meat; supermarket meat contains up to 25% water. Our meat is packed vacuum (better conservation).
Quality has its price, and we charge a fair price for a top quality product. The returning customers seem to agree.