About Stone Arch Farms
Through proper animal husbandry, Stone Arch Farm raises heritage breed Mangalitsa pigs. Originating in Hungary, Mangalitsa pigs, also called "hairy pigs" or "hairy sheep" (derives from Serbian language) have a striking physical characteristic that sets them apart from other pig breeds—their dense, curly fleece, reminiscent of a sheep's coat. This woolly covering serves as excellent insulation, allowing them to thrive in colder temperatures and making them well-suited for outdoor rearing in Lancaster County.
Our 100% purebred Mangalitsa pigs consist of all three types: blonde, red and swallow-bellied. One of the most appealing aspects of raising Mangalitsa pigs is their superior meat quality. The breed is renowned for its marbled, succulent, and flavorful meat, which is often compared to the highly prized Japanese Wagyu beef. The high fat content in the meat results in unparalleled tenderness and a unique taste profile that sets it apart from conventional pork. The Mangalitsa's distinctive flavor makes it a preferred choice for thoughtful chefs and food enthusiasts who value rare ingredients.
Our Mangalitsa pig's exceptional fat quality makes it highly versatile in the kitchen. Mangalitsa fat has a low melting point, rendering it ideal for creating lard, which possesses unmatched cooking properties. Mangalitsa lard enhances the texture, flavor, and aroma of dishes, making it a staple ingredient in traditional sausage and charcuterie applications. We like to call it "liquid gold". Additionally, the breed's fat composition is rich in monounsaturated fats, which are considered heart-healthy and have a more favorable impact on cholesterol levels.
From a sustainability standpoint, raising Mangalitsa pigs can be advantageous. Their ability to utilize Stone Arch Farm pastures and forage effectively reduces the reliance on concentrated feeds (we supplement with a local non-gmo corn feed). Additionally, their hardiness and resilience enable them to adapt well to Lancaster County weather all year long. The Mangalitsa pigs raised on Stone Arch Farm pastures with their distinctive appearance, exceptional meat quality, and culinary versatility make it highly sought after by both chefs and consumers.
SausageProducts found: 8
Please sign in so that we can notify you about a reply
Pork Sausage Delivered to Your Door
Sausage comes in many forms — ground sausage, sausage links, sausage patties, and chorizo — each offering its own unique flavor and texture. All varieties are crafted from high-quality, farm-fresh pork and seasoned with a variety of spices, from garlic and sage to paprika and cayenne pepper. Sausage can be used in a wide range of dishes, from classic breakfast scrambles to hearty stews, savory pasta dishes, or tacos.
Fun Facts:
-
Sausage has been enjoyed in both European and American cuisines for centuries, with unique seasoning blends depending on the region.
-
Chorizo is a standout, known for its smoky, spicy flavor thanks to paprika and chili powder.
-
The versatility of sausage makes it suitable for all meals of the day—from breakfast to dinner.
Nutritional Benefits:
-
Protein: Sausage is an excellent source of protein, supporting muscle growth and repair.
-
B Vitamins: Rich in B6 and B12, which are vital for energy production and maintaining a healthy nervous system.
-
Iron & Zinc: Contains iron, which supports red blood cell formation, and zinc, which helps with immune function.
Cooking Tips:
-
Grilling & Pan-Frying: Whether you're cooking links or patties, cook on medium heat for an even cook and juicy results. Don't press sausages while cooking to retain moisture.
-
Crumbled Sausage: Ground sausage is great for adding texture and flavor to soups, casseroles, or pasta dishes.
-
Seasoning Variations: Customize flavors by adding extra spices or herbs, such as oregano or thyme, to suit your dish.
Cooking Temperatures:
-
Sausage links and patties: Cook to an internal temperature of 160°F (71°C).
-
Chorizo: If fresh, it should also reach 160°F (71°C); cooked chorizo can be enjoyed as is.
