Mangalitsa Pork Belly

Belly Made for Slow Cooking

Our Mangalitsa Pork Belly comes from purebred Mangalitsa, the Hungarian heritage "wooly pig". Its fat is softer and creamier than everyday pork and renders down silky, not greasy.

Harold's cooking notes: score the skin side, salt overnight, then roast low (300°F) for 2–3 hours and finish hot for a crisp top. It's also excellent cubed for burnt ends or sliced thick for the grill.

Purebred Mangalitsa · Skin-on slab · Priced at $26/lb

Questions on the cut? Ask Harold at the counter or scan the tag.