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Mangalitsa by Mosefarm
Ossining, NYmangalitsa.com
Participating Markets
Mamaroneck Winter 01/09 – 04/17Larchmont 2021 04/24 – 12/18Morningside Park 2021 05/15 – 12/18Cunningham Park 2021 05/09, 05/16, 05/23, 05/30, 06/06, 06/13, 06/20, 06/27, 07/04, 07/11, 07/18, 07/25, 08/01, 08/08, 09/26, 10/03, 10/10, 10/17, 10/24, 10/31, 11/07, 11/14, 11/21, 11/28, 12/05, 12/12, 12/19McGolrick Park 2021 05/16 – 12/19New Rochelle 2021 06/11 – 11/19Park Slope 2021 05/16 – 12/19Rye 2021 05/23 – 10/10Larchmont Winter 2022 01/08 – 04/16Morningside Park Winter 2022 01/08 – 05/07Park Slope Winter 2022 01/09 – 05/08McGolrick Park Winter 2022 03/06 – 05/08
Mangalitsa by Mosefarm is passionately committed to balancing traditional and modern farming methods to create a holistic system that honors the land, animals, and people in our food system. They embrace a philosophy that maintains biodiversity and animal well-being and rigorously follow the tenets of sustainable agriculture.
Their founder, G.C. Andersen, is one of most experienced purveyors of Mangalitsa pork in the United States. After traveling and working with farmers in Europe, Andersen has dedicated his time to revitalizing old world farming traditions and techniques at Mosefund Farm.
Originally bred on the Hungarian farms of Archduke Joseph in the 1830s, and reserved exclusively for the Hapsburg Royal Family, Mangalitsa (or Mangalica in Hungarian) pork quickly became known throughout Europe for its delicious taste and incredibly rich and marbled meat. Traditionally, the meat was used to make ham and sausage or braised over low temperature with onions and peppers to make pork stew. The creamy lard, considered a delicacy, was whipped and eaten on toasted bread as a lardo spread. Mangalitsa is the opposite of factory-raised pork, with rich dark color and creamy white fat. It is this incredible red meat and lush marbling that has led to comparisons to Japanese Wagyu Cattle and the nickname "the Kobe beef of pork."
Mangalitsa's sweet and creamy lard makes it perfect for making cured meats and it is the key ingredient in some of the world's best charcuterie, salumi, and cured ham. Mangalitsa lard melts below body temperature due to its high monounsaturated fat and makes an incredible whipped spread that can be used in place of butter. Mangalitsa by Mosefund pork is all natural and raised without hormones or antibiotics, and has high levels of natural antioxidants and the Omega-3 and Omega-6 essential fatty acids.
Their founder, G.C. Andersen, is one of most experienced purveyors of Mangalitsa pork in the United States. After traveling and working with farmers in Europe, Andersen has dedicated his time to revitalizing old world farming traditions and techniques at Mosefund Farm.
Originally bred on the Hungarian farms of Archduke Joseph in the 1830s, and reserved exclusively for the Hapsburg Royal Family, Mangalitsa (or Mangalica in Hungarian) pork quickly became known throughout Europe for its delicious taste and incredibly rich and marbled meat. Traditionally, the meat was used to make ham and sausage or braised over low temperature with onions and peppers to make pork stew. The creamy lard, considered a delicacy, was whipped and eaten on toasted bread as a lardo spread. Mangalitsa is the opposite of factory-raised pork, with rich dark color and creamy white fat. It is this incredible red meat and lush marbling that has led to comparisons to Japanese Wagyu Cattle and the nickname "the Kobe beef of pork."
Mangalitsa's sweet and creamy lard makes it perfect for making cured meats and it is the key ingredient in some of the world's best charcuterie, salumi, and cured ham. Mangalitsa lard melts below body temperature due to its high monounsaturated fat and makes an incredible whipped spread that can be used in place of butter. Mangalitsa by Mosefund pork is all natural and raised without hormones or antibiotics, and has high levels of natural antioxidants and the Omega-3 and Omega-6 essential fatty acids.
