This is us, this is our farm...
traditional
natural
family
We are a family farm and company dedicated to the natural and traditional breeding of exceptional breeds of livestock. Our philosophy is honesty, respect for animals and a return to the values that made sense to our ancestors.
Quality of meat and fat
Mangalica meat is finding its way back to the plate today – not only for its unique taste profile, but also for its more favorable fat composition. Compared to regular pork, it contains more unsaturated fatty acids and a lower proportion of so-called "bad" cholesterol. It may not save your heart or blood vessels, but thanks to its gentler composition, it is definitely not such a burden on them.
Some doctors even recommend including mangalica products in the diet for certain forms of diabetes. In the past, this breed was bred mainly for its lard – and rightly so. When baked, the lard makes up up to 70% of the volume, but the result is soft, fragrant and extremely tasty. Mangalica lard and meat are today perceived as a high-quality, local raw material with a historical legacy and modern values.
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Our Top-Sellers
Tender Smoked Mangalica Sausage
Handmade from Mangalica pork shoulder from our farm and 20% beef (for texture). With hand-peeled Slovak garlic and paprika. Smoked in a traditional smokehouse using beech wood.
- Available soon
Spicy Smoked Mangalica Sausage
Handmade from Mangalica pork shoulder from our farm & 20% beef (for texture). With hand-peeled Slovak garlic & spicy paprika. Smoked on beech wood.
- Available soon
Chorizzo-Csaba Sausage
Handmade from Mangalica pork shoulder from our farm and beef (for texture). The meat is coarsely ground and stuffed into thick guts which give it’s characteristic flavour after 2-month of curing.
- Available soon
Smoked Mangalica Sausage with Deer
Handmade from Mangalica pork shoulder from our farm and 15% deer (for texture). With hand-peeled Slovak garlic & paprika. Smoked on beech wood in a traditional smokehouse.
- Available soon
How did it all start?
The story of our farm began in the summer of 2008 for a simple reason – the desire for high-quality, honest meat. The owner decided to try raising piglets, initially just to help graze weeds in an unused area. However, he quickly realized that it was not that simple – the piglets needed more than just grass and space.
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Why we decided just for curly piggies?
