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.
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Chorizo Delivered to Your Door
Chorizo is a bold, spicy sausage made from premium, farm-fresh pork and seasoned with a variety of spices, including paprika, chili powder, and garlic. This flavorful, rich sausage is a staple in many cuisines, especially Mexican and Spanish, and brings a hearty, smoky kick to any dish. Whether you’re making tacos, breakfast burritos, paella, or simply adding it to your favorite stew, chorizo is perfect for adding depth and spice.
Our chorizo is made using high-quality pork and carefully balanced spices to bring out its bold flavors. It’s ready to be cooked, crumbled, or sliced for your favorite dishes, making it a versatile ingredient that adds a punch of flavor to any meal.
Fun Facts:
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Chorizo can be enjoyed fresh or cured, with the fresh variety being more popular for cooking, and the cured version commonly eaten on its own.
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The smoky flavor of chorizo comes from paprika, often used in Spanish varieties, while Mexican chorizo tends to be spicier with added chili peppers.
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Chorizo is a popular addition to breakfast burritos, quesadillas, and grilled sandwiches, or it can be enjoyed on its own with eggs and tortillas.
Nutritional Benefits:
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Protein: Chorizo is a great source of protein, supporting muscle health and overall energy.
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B Vitamins: Rich in B12 and B6, which help your body convert food into energy and maintain a healthy nervous system.
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Iron: Packed with iron, which is essential for healthy blood circulation and red blood cell production.
Cooking Tips:
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Crumbled or sliced: Chorizo can be cooked whole or crumbled into dishes. Crumble it into scrambled eggs or sauces for a spicy boost.
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Cook thoroughly: Ensure chorizo is cooked to an internal temperature of 160°F (71°C) to ensure it’s safe to eat and packed with flavor.
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Pair with acidic sides: The spice and richness of chorizo pairs well with lime, sour cream, or a fresh salsa to balance its bold flavors.
Cooking Temperatures:
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Chorizo should be cooked to an internal temperature of 160°F (71°C) for optimal flavor and safety.
