Text to Farm
The Journey of Raising Mangalitsa Pigs
It was a fateful text message from my brother in 2016 that started it all. “Do you want to get pigs?” he asked. Without hesitation, I said “Yes.” That simple exchange set off a journey filled with adventure, passion, and a love for food.
The first time I laid eyes on those woolly Mangalitsa piglets, I was struck by their friendly grunts and curious snorts. And now, years later, as I tend to the pigs I’ve come to love, I am reminded of that text message and the journey that my brother and I embarked on together.
If you’re reading this and are passionate about animals, you might think we’re wealthy or inherited a farm. But that couldn’t be further from the truth. Let me take you back to where it all began.
When we started, we knew we couldn’t raise pigs the traditional way. We simply didn’t have the resources to buy buildings & play by the big boy rules. We were determined to find a way to bring these fascinating creatures into our lives, but without the typical trappings of conventional pig farming. So, we delved into research and stumbled upon two breeds that caught our attention: Mangalitsa and Mulefoots. The former, known for its marbled meat and creamy fat, and the latter, prized for its hams, were the perfect candidates for their ability to grow with relatively little effort on the islands of the Mississippi.
After a four-hour trip to Minnesota, we brought home our first Mangalitsa piglets, and it was love at first sight. They were friendly, hairy hogs that were unlike many of the other pigs we’ve encountered. And so, in that moment, we decided Mangalitsa was the way to go.
Farming, for us, is not just a business. It’s a passion for food and a love of cooking.
As a hobbyist chef, I had always dreamed of having access to the highest quality ingredients and that wasn’t easy to do in high school, college, grad school, or as a young Doctor of Physical Therapy who graduated with student debt. But through raising these Mangalitsas, I had the chance to make that a reality. So the initial goal was simple - to raise pigs for both ourselves and a few close friends. But, as we soon discovered, selling top-notch pork was more challenging than we had anticipated.
We had pigs to sell, but no customers. We sold at a discount to close friends who shared it with their friends, and before we knew it, we had a growing customer base with a limited pork supply. This led us to the purchasing of breeding stock, and today, we are balancing the fine line between expanding our product and customer base while maintaining our high standards.
Two years from birth to butcher, plus a three-month wait in the womb, is a long timeline. But the reward has been a breakfast plate filled with the best bacon and sausage we have ever had, and a community of customers who appreciate the care and quality that goes into each pig. Raising Mangalitsa pigs has brought us closer to nature and taught us to appreciate the journey, not just the destination.
From late-night deliveries to impromptu phone conversations with potential customers, it’s been an unpredictable journey, but one that we embrace wholeheartedly. We have made new friends along the way, and the pigs have become an integral part of our lives. They are not just animals on a farm; they are our woolly companions who love back scratches and piglets who nibble on our boots.
Raising Mangalitsa pigs has been an adventure, and we look forward to growing every day, both in the field and in the kitchen. It’s a journey that started with a simple text from my brother, but it’s one that has enriched our lives in ways we never could have imagined.
Lemon Rosemary Pork Chops Recipe
Ingredients:
2 Mangalitsa Pork Chops
Kosher Salt
Fresh Ground Black Pepper
Fresh Rosemary
Freshly Squeezed Lemon Juice & Zest
Step 1
Preheat the oven to 250ºF and set a wire rack inside a rimmed baking sheet
Pat the pork chops dry and season with salt and pepper
Add fresh rosemary, freshly squeezed lemon juice, and a little lemon zest
Roast until the pork chops reach an internal temperature of 135ºF
If you cook them beyond, you are unnecessarily drying out the meat and not giving the Mangalitsa pork chop the homage it deserves
Step 2
Heat a cast iron skillet over high heat (No need to add oil as the pork fat will provide ample fat for searing)
Once adequate temperature is reached, place the pork chops in the skillet, with a sprig of rosemary.
Sear until a golden crust is formed, turning once.
Remove from skillet to cutting board and rest.
Most recommend letting pork chops rest 5 minutes, but I find they are more tender after a longer rest, waiting up to 10 minutes before slicing into them.
The Finished Article 🥂
The Todd brothers are doing real good work at Acorn Bluff Farms.
If you’ve got any questions about their story, the recipe or you want to get some Mangalitsa?
Reach out to them on Twitter or make an order on their site. They ship to your door in all 48 states.
This article was originally published in Issue 10 of the WarKitchen magazine. You can read it in its original form here. If you’re on the newsletter, you’ll be the first to know when the next issue drops: warkitchen.net.
Thank you for reading the WARKITCHEN. Till next time 🥂