by Diane Pleschner | Jun 4, 2024 | WF News
Thanks to our new association with Schreiner’s Fine Sausage in Glendale, we’re now able to produce Smoked Boneless Mangalitsa Ham!
We’re offering Winfield Farm Mangalitsa ham in two styles:
The specialty of the house:
Boneless Mangalitsa Black Forest Brand Ham
Shreiner’s dips boneless Mangalitsa ham in caramel #29 to produce an amazingly succulent, flavorful treat!
Get 4, 5, or 6 pound packs (Price $23 / pound) now from our limited supply of Mangalitsa Black Forest Brand ham at our online market.
We’re also offering:
Smoked Boneless Mangalitsa ham
Get 5 or 10 pound packs (Price $18 / pound) of Smoked Boneless Mangalitsa ham now at our online market.
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by Diane Pleschner | Mar 6, 2024 | WF News
Our hunt for a USDA certified smokehouse that could process our Mangalitsa bellies into hickory smoked bacon led us to Schreiner’s Fine Sausages. Family-owned, Schreiner’s has been located in Glendale since 1952. (Glendale is about 2 ½ hours south of Winfield Farm.)
Wally Schreiner is now the third generation to run the family shop, which still smokes all of its own meat, under USDA inspection. Wally said of course he could smoke our bellies, since our pigs are slaughtered and butchered by USDA certified establishments. But we would need our regular butcher to slice and package the bellies for bacon. (This extra step is now needed because our regular butcher no longer smokes product inspected by USDA – a requirement for resale.)
The saying ‘when one door closes, another door opens’ is so true — and serendipitous. We discovered a veritable treasure trove of unique and very tasty offerings at Schreiner’s — and the opportunities are virtually endless!
To wit, we’re delighted to announce that, in addition to Mangalitsa bacon smoked by Schreiner’s, we’re now offering Smoked Mangalitsa Sausage – Hungarian style. Ground Mangalitsa pork is seasoned with salt, paprika, black pepper, onion, and garlic. The encased sausages are smoked, fully cooked, then packaged and frozen. The flavor is sensational!
The introductory price on our online Mangalitsa Market is $18 per pack of 5 sausages.
A package of Hungarian Style Mangalitsa sausage straight from the freezer. These weiners are so good, we often eat them straight out of the package, cold.
The future of our new relationship with Schreiner’s is bright! Schreiner’s can make Mangalitsa Kielbasa (Polish sausage), black forest ham, and many other specialty items for Winfield Farm. We’ll keep you posted on progress.
Meantime, we encourage you to try Schreiner’s smoked Mangalitsa sausage – Hungarian style.
We love these weiners, and hope you will too!!
Note: Smoked Mangalitsa Sausage – Hungarian style is now available for online ordering!
by Diane Pleschner | Dec 7, 2023 | Recipes, WF News
According to Wikipedia, Pancetta is salt-cured pork belly meat.
In Italy, it is often used to add depth to soups and pastas. Foodies worldwide value Pancetta’s flavor profile. Two basic types of pancetta are arrotolata (rolled) and stesa (flat).
For cooking, pancetta stesa may be cut into cubes for use in carbonara pasta or pizza, as is typically found in central and southern Italy. In northern Italy, pancetta arrotolata is commonly served rolled and thinly sliced, and consumed raw (although guanciale, cured jowl meat, is generally considered more traditional).
Photo credit: Nachoman-au – CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=522168
The art of pancetta, as with all salume products, is in the curing process. Here at Winfield Farm, we are pleased to offer an exclusive treat: Mangalitsa pork pancetta cured by Alle Pia Fine Cured Meats.
Following their family tradition, and inspected by USDA, Alle Pia first marinates the Mangalitsa bellies in vacuum-sealed bags for three weeks, to infuse special seasonings, including rosemary, garlic, juniper berry and sea salt. As part of the curing process, the bellies are then removed from the bags and hung in a temperature-controlled chamber for 30 days.
You can taste Mangalitsa magic by special ordering Mangalitsa pancetta (stesa). Email us directly at Winfield Farm (dplesch@gmail.com). Supply is limited (not listed on our online Mangalitsa Market).
$35 / lb Pieces average approx. 4-5 pounds each
by Diane Pleschner | Aug 10, 2023 | WF News
Winfield Farm now has a bountiful supply of Mangalitsa link sausage in 3 yummy flavors:
there’s the traditional bratwurst and sweet Italian, and also our new favorite – salt ‘n pepper sausage.
S & P is simply pure Mangalitsa pork with a dash of – you guessed it.
Winfield Farm Mangalitsa link sausage comes packaged 4 links per pack — packages are about 1.4 pounds each. Cost is $16 / pound. (Approx. $22.40 per package)
PLEASE NOTE: We’re offering a special introductory price for our new S & P link sausage — this offer is good through August 31.
Try S & P and get a 10% discount on your order – To order, email Diane and enter “summer sausage special “ in the subject line. Let me know how many packages you would like, and I will invoice you directly via PayPal with your discount.
Please be sure to include your name, address and phone number. (Shipping cost is extra).
by Diane Pleschner | Jul 7, 2023 | WF News
We’re so happy to report this neat profile of Winfield Farm Edible Santa Barbara Magazine posted on their Instagram:
Nestled in the Santa Ynez River valley 3 miles west of Buellton on Highway 246, Winfield Farm is dedicated to top quality, naturally grown food that tastes good. Owned and operated by Bruce and Diane Steele, Bruce does the farming, Diane does the paperwork. We’ve been in business since 2003, sharing the bounty of our garden – and now heritage Mangalitsa wooly pigs – with local restaurants as well as the community (our customers span the valley from Los Olivos to Lompoc, and some dedicated customers drive all the way from Santa Barbara and Los Angeles).
Winfield Farm began as a produce operation, growing several varieties of heirloom tomatoes, melons, sweet onions, shallots, the ubiquitous squash, and the best sweet corn on the planet! Our orchard produces Blenheim apricots, peaches and pears. A few years ago we invested in a few rare Mangalitsa wooly pigs, renown for charcuterie, to consume the inevitable superabundance that a garden produces. Long story short, nature took its course… and with more than 100 pigs on the ground now, Mangalitsas have become our mainstay.
by Diane Pleschner | May 11, 2023 | Mangalitsa Pigs, Recipes, WF News
Winfield Farm is pleased to announce that we’re now working with a new USDA butcher – Old Fashion Country Butcher in Santa Paula. Kent Short is a third-generation butcher extraordinaire – the genius who turned us onto Mangalitsa collar steaks and secreto. His most recent suggestion is a cut that he labels “top round steak.”
Thin-sliced from the culatello – the large upper muscle of the ham leg – this cut is extremely versatile, as well as flavorful. For our trial run, Kent sliced the ham steaks to about 1/2 inch thickness, then ran them through a tenderizer. Bruce also lightly pounded the meat before cooking, and the steaks came out very tender. He’s now thinking the steaks don’t need extra tenderizing – a light pounding will be sufficient.
Bruce made Mangalitsa pork schnitzel for our first taste-test, following a simple recipe:
Dust the steaks with lightly seasoned flour, dip in egg wash (some recipes also call for adding milk to the egg wash, but Bruce used straight beaten eggs). He then coated the steaks with Panko and fried them quickly in a hot pan on both sides until golden brown. Bruce fried the steaks in our Mangalitsa lard, rather than butter, to enhance the flavor.
(Mangalitsa lard is actually better than butter – high in oleic acid and low in saturated fat – it melts in your mouth!)
Some recipes call for seasoning the pan with a thyme sprig before adding the steaks, or you could add a pinch of thyme to the seasoned flour, as Bruce did.
Serve with lemon wedges – a must – a squeeze of lemon juice adds freshness and tang that completes the dish.
Garnishing the plate with a thyme sprig also is optional. Our taste-test was a rousing success! Delicious!!
This cut is also great for pork cutlets or chicken-fried steak.
