Mangalitsa Pork Belly — Heritage Breed, Skin On, Boneless

Indulge in the rich decadence of heritage Mangalitsa pork belly, know as the "Kobe Beef of Pork". Revered by chefs for its luscious fat cap and exceptional marbling, this cut delivers deep flavor, silky texture, and a crisp crackling finish. Raised with care at Mac’s Farms, our pork comes from pasture raised pigs with no added hormones. Often called the Kobe beef of pork, Mangalitsa transforms everyday recipes into restaurant level experiences.

Each skin on, boneless slab is vacuum sealed and flash frozen at peak freshness. The creamy fat renders beautifully for golden crisp skin while the meat stays tender and luxurious. Slow roast it for a showstopping centerpiece, smoke for burnt ends, or slice for ramen and Korean style bites.

Why You’ll Love It

• Heritage Mangalitsa pork known for extraordinary marbling and depth of flavor
• Pasture raised at Mac’s Farms with no added hormones and ethical farming practices
• Skin on and boneless for the perfect contrast of crispy exterior and succulent interior
• Flash frozen and vacuum sealed to lock in quality and freshness
• Available in whole slabs of approximately 7 lb or 8 lb for entertaining or batch prep
• Versatile cut for slow roasting, braising, smoking, sous vide, or high heat finishing

Cut Specs

• Breed Mangalitsa heritage pork
• Format Skin on boneless slab
• Pack Vacuum sealed and flash frozen
• Weight Choose 7 lb or 8 lb whole slabs
• Ingredients Pork

Cooking Tips

Best method slow roast and sear

1. Score the skin in a crosshatch pattern and pat very dry.

2. Dry brine with kosher salt in the refrigerator overnight.

3. Roast at 275°F for 3 to 4 hours until tender and the fat has rendered.

4. Finish under a broiler or at 450°F until the skin blisters and turns crisp.

5. Rest for 15 minutes before slicing.

Smoked burnt ends

1. Trim and cube into 1½ inch pieces.

2. Season generously and smoke at 250 to 275°F for 2 to 3 hours until rendered.

3. Toss with your favorite glaze and return to the smoker for 30 to 45 minutes until tacky and caramelized.

Sous vide for ramen

1. Season and seal.

2. Cook at 170°F for 10 to 12 hours for sliceable tenderness.

3. Chill to set, slice, pan sear, and brush with tare or soy glaze.

Korean style bites

1. Parboil to remove excess surface fat then chill.

2. Slice into thin squares and pan crisp.

3. Finish with gochujang, soy, garlic, and a touch of honey.

Thawing and Storage

• Keep frozen until use.
• Thaw safely in the refrigerator 24 to 48 hours.
• Cook within 3 days of thawing. Do not refreeze once thawed.