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.
Roasts & BBQProducts found: 6
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Pork Roasts and Pork Barbecue
Types of Pork Roasts
Pork Loin Roast
The Pork Loin Roast also referred to as “ Center Cut Pork Roast”, “New York Pork Roast”, or “Top Loin Pork Roast” derives from the loin. The pork loin is typically sold in 2-4 pound roasts or cut into chops. Pork loin roasts are best prepared when brined or rubbed with a spice mixture and then roasted or grilled over indirect heat and cooked to 145- 160 degrees to insure a flavorful and juicy bite. A 2-3 lbs pork loin roast has a serving size of 8 and is a great alternative to add into your weekly meal planning. Once the roast has reached your desired degree of doneness be sure to let it rest for around 10 minutes before serving to ensure all of the flavorful juices stay absorbed in the meat.
Pork Rib Roast
The Pork Rib Roast also referred to as the “Rack of Pork” is equivalent to the standing rib roast in beef, or a rack of lamb. The rib roast makes for an elegant centerpiece great when used for special occasions and holiday get-togethers. This is a cut that may not be common in the meat case but can be ordered by asking your butcher or meat department manager. Traditionally the rib roast will have frenched rib bones, this is something you can do yourself or have the butcher at your meat counter do it. To french rib bones simply cut the meat away from the end of each bone exposing a clean rib. Similar to the pork loin roast the pork rib roasts are best prepared rubbed in a spice mixture and then roasted in the oven to an internal temperature of 145 degrees.
Shoulder Roast/ Pulled Pork
The Pork Shoulder also known as the “Picnic Roast”, “Boston Butt”, “Blade Roast”, or “Pork Butt” and is best utilized for pulled pork application when cooked low and slow, braised, smoked or roasted. To ensure flavor and fall apart tender pulled pork shoulders should be cooked low and slow for around 6-8 hours depending on the size or until the internal temperature reaches 170 degrees. Once the shoulder reaches desired temperature be sure to let it rest for at least 10-15 minutes before shredding.
Frequently Asked Questions about Pork Roasts and BBQ
What is Pork Brisket and How do you Cook Pork Brisket?
The pork brisket is the pectoral muscle of the pig that comes from a portion of the picnic ham. Even though the pork brisket will be much smaller in size compared to a beef brisket, they both are ideal cuts to be smoked low and slow and will result in a delicious and flavorful eating experience.
How to cook pork roasts and BBQ
To ensure a great cook on your pork roast there are a few options when it comes to cooking methods, the most common are braising in the oven or grilling over indirect heat. When preparing your pork roast be sure to apply a generous amount of your favorite seasoning over the entire roast and then cook to an internal temperature of 145-160 degrees F. Allow the roast to rest for 10-15 minutes before serving to ensure all the juices are absorbed in the meat resulting in a tender and flavorful bite.
Why is barbecue such a popular way to cook pork?
The American tradition of barbeque has been around for quite some time but over the last few years has grown substantially in popularity.
Hearing the term barbeque or smelling the smoker and grill fire up for the first time will get your mouth watering and get you thinking of football season and spending time with family and friends. Due to the Increase in popularity around barbeque more and more people are investing in their own smokers and grills and becoming their own at home pitmaster with over 90% of Americans participating in some form of barbecue every year. The process of barbecuing is relatively inexpensive and can make for memories that will last a lifetime.
Some of the most popular cuts for barbeque revolve around pork including ribs and pork butts for pulled pork. The popularity of pork in bbq is due to the price point and how well that the flavor of barbeque marries together with the pork products. Even though now we see more of a wide variety of cuts from beef, pork, poultry and much more, the pork items still are a shining star when it comes to bbq dishes.The American tradition of barbeque has been around for quite some time but over the last few years has grown substantially in popularity.
The process of barbecuing is relatively inexpensive and can make for memories that will last a lifetime. Some of the most popular cuts for barbeque revolve around pork including ribs and pork butts for pulled pork. The popularity of pork in barbeque is due to the price point and how well that the flavors marry together with pork products. Even though now we see more of a wide variety of cuts from beef, pork, poultry and much more, the pork items still are a shining star when it comes to traditional dishes.
