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 Bruce Steele | Jan 22, 2015 | Mangalitsa Pigs
Winfield Farm Mangalitsas are raised naturally on pasture, and are fed barley and organically grown pumpkins and squash, much of it grown right here. All pigs going to market are finished on acorns, walnuts, and almonds when available – their diet like the famed Iberico pigs that are cured for premium prosciutto – pata negra.
by Bruce Steele | Jan 13, 2015 | History
In recent years Mangalitsa (pronounced MAHN-ga-leet-za) pork has retaken the foodie world by storm.
With their abundant fat, the curly-haired Mangalitsa pigs of Hungary were all the rage a century ago – favored by nobility in the Austro-Hungarian empire. Mangalitsas were bred for their silky white-as-snow lard on the Hungarian farms of Archduke Joseph in the 1830s. Herds shrank with the collapse of the Austro-Hungarian Empire after World War I and declined further with the introduction of fast-growing white pigs and cheaper vegetable oils after World War II.
With the fashion trend to lean meat, Hungarian wooly pigs, a heritage breed lard hog, nearly went extinct.
Mangalitsas were saved from extinction on a farm at the edge of Hungary’s Great Plain, in efforts to preserve Hungarian heritage. Now that succulent, flavorful pork is back in style, along with increasingly popular charcuterie, Mangalitsa pigs are making a comeback.
Mangalitsas are reknown for charcuterie, cured meats such as prosciutto and sausage. Mangalitsa is the only other heritage “black footed” hog besides Spanish Iberican that can be marketed as “pata negra”, premium prosciutto.
The Mangalitsa pig is genetically very similar to the Iberian pigs of Western Spain that produce the famous Jamon Iberico. And like their cousins, the Mangalitsa pig is renowned for the quality of the fat that it produces, which is low in saturates and high in oleic acid. This comes from the feed given to the animals, which primarily consists of wheat and acorns.
