In the last few years, we’ve managed to launch our small-batch Mangalitsa charcuterie business in the UK. Read on to discover our journey.

Our Mangalitsa Pigs

Our journey started in 2014 when we bought our first Mangalitsa pig that we named Pigaleena and five weaners.

The initial plan was that we would buy a pig for Christmas but we quickly realised that we had stumbled upon something quite special.

Pigaleena became our oldest serving sow & pet.

High welfare standards

We came to learn of the horrible industry that is intensive, commercial pig farming so made the decision to do things differently.

Over the years we have become more and more passionate about producing high-end meat that is outdoor reared, high welfare, antibiotic and chemical-free, sustainable & treated with the utmost respect.

Everything we do, is done as naturally as possible.

Outdoor reared for exceptional quality meat

Today, we have around 60 Mangalitsa pigs in the heart of the Fermanagh where they can roam and forage.

We’ve even loaned our piggies to estates like Clandeboye and Brookborough to help them clear patches of land as they are excellent rotavators.

Royal Mangalitsa Breed

A royal lineage

The Mangalitsa pigs were a Hungarian Royal breed from the 19th century that almost became extinct.

Developed by crossbreeding the native Bakony and Szalonta breeds with the Serbian schumádia pigs, the Mangalitsa emerged with distinctive characteristics such as its curly, woolly coat and exceptional marbling in the meat.

Originally prized for its adaptability and resilience, the breed faced a decline in the mid-20th century due to the rise of leaner, more commercial breeds.

Mangalitsa is the "Kobe beef" of pork

The meat of the Mangalitsa is known as the Kobe Beef of pork because it has high-fat marbling in the meat. Just as Japanese Kobe beef is celebrated for its melt-in-your-mouth texture and rich flavor, Mangalitsa pork also has a tender, succulent taste and wonderful flavour, unlike any pork you have ever eaten.

Did you know that Mangalitsa pork stands out not only for its unparalleled taste and marbling but also for its potential health benefits.

Mangalitsa meat has a really high quantify of beneficial fats like Omega 3 and Omega 6.

And because our herd is pasture raised, the Mangalitsa meat has even more nutritional nutrients.

Our very hairy pigs

You may hear of the Mangalitsa pig referred to as the woolly pig, or hair pig, but we call them our curly pigs.

Their woolly coats make them ideally suited to our cold climate.

You’ll find ginger, white and the rarer black variant of Mangalitsa pig and we have a mix of all three here in Fermanagh.


  • Why is Royal Mangalitsa pork good for salamis?

    Mangalitsa pork is a heritage breed known for its marbling and rich flavour.

    We use it in our salamis for its exceptional taste and texture.

  • How long does the curing process take for your salamis?

    The curing process varies, but on average, it takes several weeks to months, allowing our products to develop their unique flavors and textures.

  • Can you describe the flavour profile of your Royal Mangalitsa salamis?

    Our Royal Mangalitsa salamis boast a rich, savoury flavour with hints of sweetness and a buttery texture, thanks to the high-quality, marbled fat within Mangalitsa pork. It’s been called the Kobe beef of pork because it just melts in the mouth.

  • What makes your ‘Nduja distinct from other varieties?

    Our ‘nduja stands out due to the quality of Mangalitsa pork and a unique blend of spices, providing a perfect balance of heat and flavour.

  • Can you explain the small-batch process of crafting your Royal Mangalitsa salamis?

    We meticulously handcraft our salamis in small batches, allowing for greater attention to detail and ensuring exceptional quality.

  • Why don’t you sell organic meat?

    For your meat to qualify as organic in Northern Ireland, our pigs would need to be fed organic feed from birth. We cannot source organic pig feed locally, so even though our pigs have a healthy natural diet, without any antibiotics we cannot claim organic status.

  • Do you use any artificial preservatives or additives in your charcuterie products?

    No, our products are free from artificial preservatives and additives, ensuring a natural and authentic taste.

    We only use Sodium Nitrite and Sodium Nitrate to help preserve the meat. These are chemical compounds that are commonly used in food preservation, particularly in cured meats like bacon, ham, sausages, and certain types of charcuterie. They play a crucial role in preventing the growth of harmful bacteria. Sodium nitrite acts as an antioxidant, slowing down the oxidation of fats in the meat and extending its shelf life. In addition to its preservative role, sodium nitrite contributes to the development of the characteristic cured flavour in processed meats. Nitrates, when present in cured meats, gradually break down into nitrites and then into nitric oxide. Nitric oxide helps maintain the red or pink colour of the meat.

  • What do your pigs eat?

    Our pigs graze in the fields and forests in Fermanagh. We supplement what they naturally forage with feed that is soya-free and locally sourced. The feed itself is made up of maize, barley, pea, and broad bean.

  • Isn't fat bad for you?

    The fat of the Mangalitsa is high in essential mono-unsaturated fatty acids of Omega 3 and 6. This is similar to the fat of olive oil and avocado oil. The fat is also packed with antioxidants.

  • Is your charcuterie gluten-free?

    Yes, our charcuterie is gluten-free, and we strive to accommodate various dietary restrictions to provide a diverse range of options.

  • Do you provide custom orders or gift packages for special occasions?

    For any custom orders, please get in contact with us.

  • Are your charcuterie products available for shipping outside of Northern Ireland?