It all began with a travel memory of flavorful pork.

Møsefund Farm owner G.C. Andersen has spent many years traveling Europe, the whole while experiencing old world cuisine.

What he remembers most is the amazing taste of Mangalitsa pork that was bred with passion and prepared and cooked by chefs who cared about the product.

Upon returning home to NJ, he found he could not replicate that taste experience in the U.S. Why?

Because that pork came from heritage breed pigs reared and produced through old world traditions of raising and butchering livestock.

Andersen set out to revitalize those traditions at this farm in Sussex county, New Jersey by being the exclusive producer, east of the Mississippi,  of the rare breed.

The Mangalitsa at Møsefund are free range, raised outside all year, with access to fresh water, feed and run-in shelters. They graze on chicory, clover, and varieties of local nuts, and are finished on a barley and wheat  mixture (grown on the farm) for a minimum of 60 days. This diet gives their fat an amazing quality and consistency — high in monounsaturated fat and Omega 3 fatty acids, but low in polyunsaturated fat.

The Mangalitsa  breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor exclusively for the Hapsburg royal family. As you can see above, they have long hair (often curly) that ranges in color from black and blonde, to blonde or red. Imagine a mad scientist’s cross between a sheep and a pig. As Mangalitsa- also known as Mangalica in Spain and Mangaliza in Europe- are descendents of wild boars and lard pigs, they are very well suited to cold winters and actually prefer cooler weather. They are also genetically related to the black-footed Iberian pigs of Spain.

Try this meat and you’ll discover why the breed is renowned for its superior fat quality, incredibly concentrated flavor, and marbleized meat.
But what you may not realize is that you are eating a healthier cut of meat than the light-fleshed pork seen in most U.S. mega-marts. Because Mangalitsa (and other heritage breed pigs and livestock) are allowed to mature at a natural rate, they create fat that is mostly monounsaturated and high in omega 3 fatty acids – opposed to their porcine brethren in factory farms who are force-fattened at an accelerated rate with corn and soy which, incidentally, makes them produce polyunsaturated fat.

 At Mosefund Mangalitsa, we care about quality and that means we care about our pigs, the land they inhabit, our employees and you. We strive to raise animals that live a good life and hence create meat and pork products that are good for you, the consumer.

At Mosefund Mangalitsa we raise Mangalitsa the right way cause that’s just the right thing to do.