Product Releases
American Jamón Mangalitsa
American Jamón Mangalitsa
American Jamón Mangalitsa
SOLD OUT! Please inquire to reserve your Jamon.
Releasing early winter, 2024
Nutrition Facts
Healthy Fat?! This is the new/old way - Don't be fooled!
- Mangalitsa fat has been scientifically analyzed and proven to contain a high concentration of natural antioxidants and the essential Omega-3 fatty acids that our bodies need.
- Possesses high levels (more than 50%) of good monounsaturated fatty acids.
- Has a better ratio of unsaturated fat to saturated fat than a slab of butter of equal mass.
- Contains no trans fat, unlike vegetable shortenings and hydrogenated fats.
- Has been proven to effectively lower LDL cholesterol while increasing HDL cholesterol.
- Contains a high amount of oleic and linoleic fatty acids - the same beneficial fats found in pure Extra Virgin Olive Oil.
The combinations of healthy fatty acids found in the Mangalitsa are why its fat melt at below body temperature, 32°C (89.6°F), and the reason for its unique creamy texture.
Meat loses fat moisture during the aging process. Because of its inherently heavy marbling, the Jamón of a Mangalitsa hog can age far longer than that of an average pig and still retain its fat moisture, allowing an intensely nutty, cheesy flavor to develop.
All the above factors contribute to a luxurious and unrivaled finished product.