Purebred Mangalitsa Breeder located in Bath MI. Rare European imported genetics. Breeding and feeder hogs available. We have piglets for sale year round.
The Mangalitsa is a Hungarian breed of domestic pig that was created by crossing a Hungarian pig with a wild European boar. These pigs are known for their coarse "sheep like" coat and their meat that has been referred to as the "Kobe Beef" of the pig industry. At our farm we breed both Blonde and Red Mangalitsa. We work closely with Barbara Meyer Zu Altenschildesche of the Netherlands and Jeffrey Korsmit of New Zealand to import new breeding lines from overseas.
Looking to fill up your freezer with beef & pork!? Place a deposit on a quarter beef this week and receive a 50lb pork sampler box at no additional cost!
We have 6 Angus Beef quarters available! $2.75/lb *+ processing. Butcher date February 28th.
12/01/2021
Bacon Cheddar, Jalapeño Cheese, Kielbasa... We've got it all! BOGO all flavors now through Sunday! DM to schedule a pickup at the farm in Bath, Michigan.
11/30/2021
DEAL OF THE DAY :: 20lbs of Mangalitsa Sausage for $80!!
Mangalitsa Lard Biscuits & Gravy
Lard Biscuits
1. Heat the oven to 400 degrees.
2. In a mixing bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter or fork, cut in the lard until it is reduced to pea-sized pieces. Stir in the buttermilk and 1 egg just to form a dough.
3. Remove the dough to a well-floured surface, and pat to a thickness of about 1 inch. Cut out biscuits using a 2-inch round cutter and place on a parchment-lined baking sheet, spacing the biscuits about 1 1/2 inches apart. The recipe makes about 1 dozen biscuits on the first pass. (Rolling the scraps can give you a dozen or more biscuits.) Beat the remaining egg with a few tablespoons of buttermilk to form the egg wash. Brush the biscuits with the egg wash, and sprinkle over the cracked pepper and fleur de sel.
4. Bake the biscuits until puffed and golden, 12 to 17 minutes, rotating the tray halfway for even baking.
Sausage Gravy
1. In a dry skillet, cook the sausage over medium-high heat until the fat is rendered and the sausage is golden-brown, about 10 minutes. Add the shallot, garlic, black pepper, chile and thyme. Cook until the shallot is translucent and the herbs are aromatic, 1 to 2 minutes.
2. Sprinkle the flour over and briefly cook, stirring to mix well, about 2 minutes. Slowly drizzle over the warm milk, whisking to mix well so lumps don’t form; the milk will begin to thicken quickly. Bring the mixture down to a simmer and continue to cook for 5 minutes. Taste and season as desired with salt before serving.
11/29/2021
Deal of the day :: $50 gets you all of this ➡️ 2 Center Cut Ham Slices, 2 4-Packs of Bacon Cheddar Bratwurst, 2lbs of Apple Cinnamon Breakfast Links, 2lbs Ground Pork, 2lbs Pork Sausage!
11/28/2021
Ground Pork :: 5lbs for $20 this week only!!!
11/27/2021
ᴋᴇᴇᴘɪɴɢ ᴀ ᴛʀᴀᴅɪᴛɪᴏɴ ᴀʟɪᴠᴇ.
“Growing up in rural Romania, I was always surrounded by pigs—as most of us in Romania were. For generations, pigs have been the most popular animal to keep in the countryside. I remember watching my grandparents carrying out the tradition of killing a pig every year before Christmas. They'd prepare for the killing by neatly placing a burner, a couple of knives, and some wire next to the pig pen. They would put some straw under the pig to catch the blood, and I would hold the pig by its tied-up legs while either my grandmother or my grandfather gave the animal a so-called neck pocket with a knife, which translates to: slitting its throat. I can't say I particularly enjoyed seeing a creature die in front of me, but whenever I was there to help my grandparents kill the pig, they'd praise me profusely for taking my first steps into manhood. That filled me with enough pride to take part in the ritual. And I know it's not pretty, but my moral apprehensions about it mostly disappeared the first moment I tasted pork crackling and was able to supply for my family for the year to come.”
Every year between Thanksgiving and Christmas, we welcome many groups of men with Romanian heritage to our farm to carry out this tradition that they remember growing up. They share stories of the memories they have as young men back in Romania at the annual slaughter with their father, grandfather, and great grandfather. They take pride in using their own hands to supply for their family. They take pride in continuing the tradition that was passed down from their ancestors. To them, it is not just slaughtering a pig. This day is a holiday, something they look forward to for months.
Our hats go off to them for keeping this tradition alive and well.
11/27/2021
It’s SMALL BUSINESS SATURDAY ➡️ which means we are ready to share some awesome deals with you!!
Today’s Deal:: Mix N Match 10 for $50!!!
Choose from Ground Sausage, Ground Pork, Flavored Brawts, Breakfast Links & Breakfast Sausage Patties!
Stay tuned to our page this week as we will be posting a new deal every day! All deals will be valid through December 5th!
10/26/2021
Repost from
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mangalitsa
30 month cured . similar to prosciutto but cured & aged in a spanish style like jamón iberico. 🤯🇺🇲🇪🇸
im so excited to incorporate more local craftsmen, products and terroir into our cuisine.
tony incontro is as shokunin as it gets.
Not sure what to cook for the holiday weekend?! 🇺🇸
Switch things up with some Mangalitsa bratwurst!
💥50% off BRATWURST now through Saturday💥
•Bacon Cheddar 🥓
•Jalapeño Cheese 🌶
•Kielbasa 🌭
*Located in Bath, MI. Dm to order.
Learn how to cook brats on the grill with this easy video recipe. Bratwurst sausages are a great choice for summer and fourth of july barbecues. You can dre...
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In 2015, Sterling Hunter Mangalitsa founder, Jim Reichenbach, reconnected with a long lost acquaintance who sparked his interest in the Mangalitsa breed. Jumping in head first, Jim purchased a Blonde breeding pair and a barrow to feed out for his family. Within a year numbers grew quickly with the addition of three blonde gilts and an imported Red breeding pair from the Netherlands. Today, Sterling Hunter runs over ten pure Mangalitsa breeding sows specializing in the Blonde and Red variants.
All of our hogs are pasture raised with plenty of room to roam and graze. We allow our sows to farrow out in pasture or in large indoor pens depending on the time of year. We do not use farrowing crates, notch ears, dock tails, or snip teeth.
Sterling Hunter Mangalitsa sells Pure Blonde, Pure Red, and Blonde Red cross breeding stock as well as feeders. All of our breeding stock we sell comes with a certificate of lineage from the farm detailing their ancestry, so when there is a Mangalitsa registry in the United States, you will have no problem getting your animal registered! We also offer DNA parentage testing through GeneSeek to prove parentage tracing back to the original imports. In addition to our purebred program, we also have a few registered Duroc sows that we cross with the Mangalitsa to produce a slightly leaner more affordable meat.
Apart from the feeders and breeders we also sell butcher ready hogs by the half and whole as well as individual cuts. Our fat hogs are finished no earlier than 15 months of age and are fed a barley based diet with zero corn or soy.
We at Sterling Hunter are passionate about the Mangalitsa breed and eager to share our passion and experiences with you! Feel free to contact us with any questions you may have regarding this rare heritage breed.