Mangalitsa Pigs 

The Mangalitsa (Mangalica) is a Hungarian heritage breed that was first imported to the United States beginning in 2007 as the Mediterranean diet, which includes staples like the prized Spanish Iberico ham, was credited with being among the healthiest in the world. Like its cousin, the Iberico pig, the Mangalitsa is also a black-footed, red meat pig that is traditionally butchered after at least the second season of foraging on fall's harvest of fallen acorns. This beautiful wooly pig comes in three traditional colors including the Swallow Belly, the Blonde, and the Red.   

At Somerset Rancheria, our Mangalitsas thrive on a pasture of over 2,500 species of herbs, shrubs, plants, and trees, including Oak. Our wide variety and availability of Oak Trees provide an abundant source of acorns during the fall and winter months and comprise the majority of our Mangalitsa's diet. Acorns contain tannins which help naturally preserve meat longer and helps give the Mangalitsa its delicious and fatty flavors. The exercise these pigs get traversing the rolling hills of the Sierras help provide the best of texture in pork and adds to the richness of its flavors.  You will notice that even unsalted, a nicely cooked piece of Mangalitsa pork is already packed with rich and complex flavors. Come meet these delicious and prized pigs!  

Mangalitsa pigs at Somerset Rancheria are pasture raised year round and enjoy fallen acorns during the fall and winter seasons--they are a very fatty pig with its leaf lard heavily prized by the world's best chefs and bakers.