New Zealand Wapiti

Our Natural Pork lineup of products come from hogs with superior genetic lines—specifically, Duroc boars and “white line” sows, both of which are known for their robust health and great taste. Our farmers feed these hogs high-quality western wheat and barley. They never use hormones, antibiotics or animal proteins. To ensure that our customers can trust the excellence of our meat, we have all of our products third-party audited.

Mangalitsa pigs (aka mangalica pigs) are a “lard-type” heritage breed. Because of their unique wooly appearance, they are sometimes also referred to as “wooly pigs." While almost all other pig breeds raised in America are “meat-type” breeds that have been bred since World War 2 to be leaner and leaner with each generation (their meat progressively getting dryer and less flavorful), Mangalitsas have remained essentially the same since the breed with first developed in Hungary in 1833. They require nearly twice as much time, pasture and feed as conventional pork, which contributes to their price and is why they’re so rarely raised on American farms. The extra time, space and expense is worth it - Mangalitsa pork is extremely well marbled (often with more than double the marbling of conventional pork), with smooth fat that is both buttery and cleaner tasting. Mangalitsa’s flavor is far superior to mainstream pork and it is also much less likely to dry out. The Mangalitsa breed, when raised free range with quality feed as these pigs have been, produces fat that is primarily monounsaturated and higher in oleic acid. This means it melts at lower temperatures for a rich, moist result in cooking, and also cures far better than conventional pork.

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense "pork" for any menu. Hunting is open, but your hunt for sensational swine is over.