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.
RibsProducts found: 1
Please sign in so that we can notify you about a reply
Pork Ribs Delivered to Your Door
Pork Ribs Near Me
Pork ribs are a fan-favorite for BBQ lovers and home cooks alike, offering a combination of tender, flavorful meat and a deliciously crispy exterior when cooked properly. Whether you prefer spare ribs, baby back ribs, or St. Louis-style ribs, these cuts are perfect for grilling, smoking, or slow-cooking, resulting in tender, fall-off-the-bone goodness with every bite.
Known for their rich flavor, pork ribs are marbled with fat that renders beautifully during cooking, keeping the meat juicy and flavorful. Whether you’re serving up a backyard BBQ or preparing a comforting meal at home, pork ribs are sure to be the highlight of your dinner table.
Fun Facts About Pork Ribs:-
Pork ribs come in several varieties, including baby back ribs, which are smaller and leaner, and spare ribs, which are larger and meatier.
-
Ribs are traditionally cooked low and slow on the grill or in a smoker, which helps break down the fat and connective tissue, resulting in tender, juicy meat.
-
Pork ribs are often coated in a flavorful dry rub or basted with barbecue sauce to create a rich, caramelized exterior.
-
The rib rack is one of the best cuts for slow-cooking or smoking — giving the ribs a smoky, juicy flavor with a crispy crust.
Nutritional Benefits:
-
Protein: Pork ribs are an excellent source of high-quality protein, which supports muscle growth and repair, along with overall body health.
-
B Vitamins: Rich in B6 and B12, pork ribs help your body convert food into energy and support the production of red blood cells.
-
Iron & Zinc: Pork ribs are packed with iron, which helps transport oxygen throughout your body, and zinc, which plays a role in supporting your immune system.
Cooking Tips:
-
Slow-Cook for Tenderness: Pork ribs are best cooked at low temperatures for long periods, whether that’s on the grill, in the oven, or in a smoker. Slow-cooking helps break down the fat and connective tissue, resulting in tender, juicy meat.
-
Grill or Smoke for Flavor: For the best flavor, cook pork ribs on a grill or smoker. Use wood chips for smoking to infuse a smoky flavor into the meat, and finish with a barbecue sauce for a sweet, tangy glaze.
-
Cook with the Bone-in: Always cook pork ribs with the bone-in to maximize flavor. The bones not only enhance the taste but help keep the meat tender and juicy during cooking.
-
Wrap in Foil for Extra Moisture: If cooking in the oven, wrap pork ribs in foil and bake them at 275°F (135°C) for 2-3 hours, then finish by unwrapping and grilling or broiling for a crispy exterior.
Cooking Temperatures:
-
Pork ribs should be cooked to an internal temperature of 190-200°F (88-93°C) for that perfect, fall-apart texture.
-
If grilling, aim for 145°F (63°C) for a slightly firmer, meatier rib texture.
Meat Delivery:
Order pork ribs directly from trusted local farmers and butchers, and have them delivered straight to your door. With ChopLocal, you can skip the grocery store and get premium, farm-fresh pork delivered right to your doorstep. Enjoy high-quality, farm-fresh meats and support local farmers with every meal.
