Did you know the Mangalitsa pig was bred for its lard and is also called a "Lard Pig?" Unlike most of your commodity breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type breed. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat. Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature, making it perfect for baking biscuits and cakes. Remarkably, however, it "smokes" at a higher temperature so it is also great for frying. The fat is healthier and keeps longer, due to higher levels of oleic acid. The special qualities of Mangalitsa fat also allow it to be whipped like cream. The fat can be cured and served in thin slices. When you taste it, your mouth doesn't feel greasy or oily. Mangalitsa lard can be kept frozen.
Lard (pork fat) is one of the best fats available. More specifically Mangalitsa lard because it contains 56% monounsaturated fat*. It is rich in antioxidants and has the virtues of products typical of the Mediterranean diet. Experienced chefs know fat is central to the transmission of taste; it is fat that makes flavor linger on the palate.
The value of bacon fat is often underestimated. How many people unwittingly discard bacon drippings, viewing them as a dangerous by-product rather than a flavorful oil-alternative? Fat rendered from bacon should be reserved and refrigerated for various uses. Suggested uses will be found in this commentary.
*Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol and possibly increased high-density lipoprotein (HDL) cholesterol.
Each package contains 3-4lbs.
Perishable product. Must be shipped overnight for a flat rate of $30.
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