Our Blog

We all saw the headlines. In our hometown of Columbus Junction, Iowa, there was a massive CoVID-19 outbreak. Nationwide warnings of meat shortages happened, with grocery store guests limited to a specific number of pieces of bacon. With CoVID-10 showcasing many of the flaws in our current system, buying local meat has become of vital importance.   We sell our Mangalitsa pork in the Iowa City and Cedar Rapids area. We chose to sell Mangalitsa because of the superior taste, but we also chose a farm to table method because we believe that not only is the cultural and local...

The last month of our pigs’ lives, we top off their meals with acorns. This ancient practice stems from the days of the noble Black Iberico Pig, which live in the Oak forests of southwest Spain and Eastern Portugal. Iberico pigs finish their last 60 days of livelihood feasting on pastures featuring oak trees, and their abundant mast, acorns. Pigs gain up to 2 lbs of fat a day on acorns in the wild, and can eat 20 lbs of acorns a day! While we supplement with acorns, rather than finish our pigs on them, the taste difference should be...

Mangalitsa Pork typically trades at a 10x-20x market premium over the pork you buy in regular grocery stores. A lot of that is due to its superior taste and marbling. We know Mangalitsa pork tastes better and why-but why is it so expensive? And is it worth it?   In short: Yes, it’s worth it!   Most Mangalitsa pigs are raised in different conditions than typical factory-farmed hogs are. The pigs are raised either of out of doors, or in areas where they are free to roam. While this leads to greater Hog Happiness, it leads to higher producdtion costs...

Why does modern pork taste bland and dry? It has to do with the famous “The Other White Meat” campaign. Is there another option out there? Certainly! Our naturally-raised, Iowa Mangalitsa pork provides great tasting flavor with deep marbling.