Mangalitsa pork is marbled like beef only this marbling contains good for you antioxidents and omega 3 nutrients that make the meat unbelievabely delicious and good for you too! Here are some of our favorite recipes:
Sausage Balls:
- 1 lb mangalitsa mild or hot breakfast sausage
- 1 cup extra sharp cheddar cheese
- 1-1.5 cups biscuit backing mix (such as Bisquick)
Preheat oven to 350 degrees F
In a large bowl, combine sausage, and cheese. Add enough biscuit baking mix to hold the cheese and meat together. Form into 2″ balls and place on baking sheets.
Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
Note: Previously cooked balls can be frozen and then reheated at 350 degrees for 10 minutes.
Mangalitsa Ribs:
- 3-4 lbs mangalitsa ribs (spare or St. Louis style) remove the membrane on the bone side
- Season uncooked generously ribs with your favorite dry rub spice (we use Bad Byrons Butt Rub.)
Prep outdoor grill (we use a Big Green Egg) with charcoal and hickory or pecan smoke chips. Prepare a water pan. (we use disposable foil pans, about 1/2 full of water)
Cook at 225 degrees for 3 hours, turning once, until the meat is tender. Serve with your favorite BBQ sauce and sides.
Out of this World Delicious Pulled Pork:
- 1 8- 10 lb Pork Shoulder
- Bad Byrons Butt Rub or your favorite dry rub spice.
- Rub shoulder with dry rub
Prep outdoor grill (we use a Big Green Egg) with charcoal and hickory or pecan smoke chips. Prepare a water pan. (we use disposable foil pans, about 1/2 full of water)
Place shoulder fat side down on the grill. Insert meat thermometer. Cook at 225 degrees for 8 hours, (until internal temp reaches 189 degrees) turning once. Serve with your favorite BBQ sauce and sides.
Succulent Pork Roast or Tenderloin Roast
- 1 7-8 lb Pork Boneless Roast or 3-4 lb Tenderloin
- Salt & pepper, seasoning of choice
Pre-heat oven to 300 degrees. Sprinkle meat liberally with salt and pepper and seasoning of choice (We use Penzy’s Bavarian Spice). Insert Meat Thermometer.
Place roast in a roasting pan and cook 1.5-2 hours or until internal temp is 145 degrees. Mangalista pork is well marbled like beef, our pork should be cooked to medium (or even better – medium rare) for optimum taste and tenderness. Serve with your favorite sides.
Not Your Grandmother’s Pork Chops!
Remember how grandma “smothered” her pork chops in anything and everything to give them flavor. And then cooked them to death?! (Sorry Grandma, we still love you!) With Mangalitsa pork there is no need to do either of those things. Follow this simple recipe for the best, most flavorful pork chop you will ever eat!
- 4 Bone in 1″ thick Pork Chops (ours have a generous ribbon of fat on the edge, don’t trim this!)
- Sprinkle meat lightly with salt and pepper on both sides.
Prep outdoor grill (we use a Big Green Egg) with charcoal and hickory or pecan smoke chips. Cook chops 400 degrees for 2 minutes per side. OR pan fry them in a cast iron skillet on medium high heat for about 3 mins per side on the stove, just don’t over cook them! (Since mangalista pork is well marbled like beef, our pork chops should be cooked to medium (or even better – medium rare) for optimum taste and tenderness. Serve with your favorite sides.
Melt In Your Mouth Shortbread Cookies:
- 2 sticks or 1 cup Lard (very cold or frozen)
- 3/4 cup powdered sugar
- 2 cups plain, all purpose flour
In a mixing bowl add powdered sugar and grate the lard into the sugar, beat until combined.
Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Don’t press down too hard – it makes the cookies firmer
Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack.
