Mangalitsa Pork Jowls
Whole Mangalitsa jowls are a deeply underrated cut — and one of the most flavorful pieces of the animal. Rich, silky, and naturally marbled, they deliver exceptional taste while offering real nutritional benefits you won’t find in conventional pork.
Why Mangalitsa Jowls? Mangalitsa pork is known for its unique fat composition. Compared to standard pork, it contains: • Higher levels of monounsaturated fats • A softer, more digestible fat structure • Naturally richer flavor without the need for curing or smoking This makes Mangalitsa pork not only better tasting, but a better choice for those who care about how their food is raised and how it fuels their bodies. ⸻How Our Pigs Are Raised
Our Mangalitsa hogs are slow-grown and pasture-raised on a No Corn • No Soy diet. Their feed is intentionally diverse and seasonal, including:
• Sweet potatoes
• Squash
• Strawberries and other fruits
• Eggs
• Fermented wheat from Meadowlark Organics (Ridgeway, WI)
This varied diet contributes directly to the quality, texture, and flavor of the fat — especially in cuts like the jowl.
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Product Details
• Cut: Whole Mangalitsa jowl
• Weight: Approximately 2–3 lbs each
• Processing: Uncured and not smoked
• Breed: 100% heritage Mangalitsa
• Feed: No Corn • No Soy
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Why You Should Cook Them
• Render for incredible cooking fat
• Cure yourself for guanciale or jowl bacon
• Slow-braise, confit, or roast for rich, tender results
• Dice and render to elevate beans, greens, soups, and stews
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Whole Mangalitsa jowls reward simple preparation and patience. If you value flavor, fat quality, and knowing exactly where your food comes from, this is a cut worth cooking.