We raised 6 Mangalitsas over the last 3 years or so and always had the processor save all the fat for us. We have quite a bit of lard in our fridge. We use it mostly to make lard biscuits (some in the oven right now) and my wife make pie dough with it ,as well as for frying . It went out of demand when the medical community and government told people that eating lard would kill them and they need to use processed vegetable and seed oils. We now know better.
We might, but most people don’t. I found the pork from lard type heritage pigs to be un marketable even though they were economical to raise, and nice on the pasture. Now I raise heritage bacon hogs, and even though they eat more feed, and I personally don’t like the meat as well, it makes more sense for us since they produce more of what people want to see in a pork chop.
In Germany and in the early German farming communities in the U.S., they called lard “shmaltz”, and there was always a tub of it on the kitchen table, the dining table. It really depends on what the hogs are being fed doesn’t it?
@@swamp-yankee I've heard people refer to several types of fat as smaltz especially in the culinary world when they will confit something. I know it originally was chicken fat but it seems like it is now another word that has taken on other definitions due to mass misunderstanding .
I know a bit about pigs. Mangalitsa's are from Hungary and are a true "Lard Hog". That is what they were bred and raised for. A number of years ago (back about 2010 I think) there was a big brouhaha in Michigan about them, where the State was coming out against a farmer who was raising them, but that is a different topic. They are good hogs. Currently I raise hogs on pasture and finish them in a woodlot on acorns. Pigs are the smartest animal on a farm. This was a good video. Thank you Greg.
Im currently raising old spot pigs on a scrub oak hillside. They make wallows under the trees, they cleared out most of underbush. Best part is they will get to finish on acorns. If the animals dont work for you, youre gonna work for them.
Thanks for showing me more of the neighborhood and grazing hogs. Can't get enough of the MO farming landscape. we use leaf lard rendered for pies and pan frying steak.
Look into Idaho Pasture Pigs. They are grazing pigs that don’t root if they are getting the right minerals and finish in half the time of Kunekune and AGH.
Thanks for the video! I remember seeing him at the pasture walk last year. I enjoy these videos too. I want to raise hogs on pasture too. I want to raise heritage hogs but there’s a few different breeds to choose from. This makes it harder on what to decide.
Hungarian speaker here. There's no "t" in Mangalica. But the "c" is pronounced exactly the way the guy pronounced it. (kinda like if it was a "ts", but not exactly)
mangalitsa pigs are supposed to be the best pigs for pasture because they graze more than most pigs and can handle colder weather thanks to their woolly coats 🐗
This is the best bred originally from Romania,they are adapted very well to be raise on pasture ,or woods,they don't need a lot of grain,and the meat and fat is the most healtier
Oh that’s interesting, so a hundred years ago you didn’t go to the store to buy olive or canola oil, you used lard, so you needed a high fat pig. If they are grass fed I’ll bet the lard is good for you.
sorry wasn’t thinking of course people made their own butter too. But yes lard does make better pie crust and biscuits. Boy cooks a hundred years ago really worked!
Great looking pasture. The mangas do have some great pork but too much lard. I was able to finish 2 batches of other heritage breeds to one batch of mangas. I wasn’t ever able to make the mangas profitable. If you’ve got a charcuterie maker in your area it may be a different story. Love what you do Greg and thanks for everything!!
I really am a bit ..... what ever... I looked up the meaning of kunekune it means fat and round in the language of the New Zealands Maori people's . It is amazing how the people were able to set out in small vessels with pigs I found three spellings of mangalitsa which means in Hungarian pork or hog with a lot of fat, it is known as the pig -sheep and is the result of combining three breeds back in the 18 hundreds. . Looking at the faces of the pigs make me think of the original mickey mouse, baby calves, bears and kangaroos too. I must have a loose connection or strange wiring in my head to come up with that combination . Oh well enough of that ... See you in the next one. may you all find everyday better than the last one 🌟🍀🌟🖖🖖🖖🖖💜👍👍👍👍🌟🍀🌟😘💕💞💕🙋🏼♀️
Are these hogs all barrows and gilts running together? Are boar pigs castrated their first week like confinement pigs? Have they not destroyed their pasture because they just don't or do they have rings?
They are mixed, no boars. If it was wet and they were not moved fast enough, they could tear up some sod. With a couple nose rings it certainly helps reduce the rooting.
@@gregjudyregenerativerancher im in mountain region in around 1000meters autitude with low ph soil what wiil advice me to use for now i am stopping on white and red clover and red fescue
Greg, couple of requests Start the video with a zoomed out scan of where your global travels took you today only zoom in when needed and then back out till next time
@@gregjudyregenerativerancher LOL, that's what I was thinking too but figured maybe you were doing research for down the line when things change or somethin.
Mark Baker @Bakers Green Acres is in Michigan. He was made to stop selling pork because mangalitsa pigs were considered a Feral pig. He only has a few now. A real shame. Check out his TH-cam channel.
There’s a guy that breeds guineas around here. Used to buy them, but have found lard pig pork to be unmarketable even though I prefer it. Now I raise bacon type heritage feeder pigs & they taste great.
@@johnm7899 I’m not great on breeds. Tamworth, New Hampshires, Hereford, old spot, large black, and red waddle come to mind. There are many. Anything that’s a heritage breed and isn’t a lard hog is a bacon hog.
Everybody is feeding hay in the Northeast some have water concerns. Lady that went through our 2016 drought but still has no plan to cull or change anything she does. Cows all in her primary water source her pond. She has all kinds of certificates hanging on her walls but no clue about soil health or grazing management. She will most likely not make it. She's 100% grass fed I tried it not good.
We raised 6 Mangalitsas over the last 3 years or so and always had the processor save all the fat for us. We have quite a bit of lard in our fridge. We use it mostly to make lard biscuits (some in the oven right now) and my wife make pie dough with it ,as well as for frying . It went out of demand when the medical community and government told people that eating lard would kill them and they need to use processed vegetable and seed oils. We now know better.
We might, but most people don’t. I found the pork from lard type heritage pigs to be un marketable even though they were economical to raise, and nice on the pasture. Now I raise heritage bacon hogs, and even though they eat more feed, and I personally don’t like the meat as well, it makes more sense for us since they produce more of what people want to see in a pork chop.
In Germany and in the early German farming communities in the U.S., they called lard “shmaltz”, and there was always a tub of it on the kitchen table, the dining table. It really depends on what the hogs are being fed doesn’t it?
I will not eat the fat from commercially raised pigs; it tastes foul. But the fat from pastured pigs is divine
@@C.Hawkshaw smaltz is chicken fat rendered with onions. Very nice dark yellow stuff if done with the fat of old laying hens
@@swamp-yankee I've heard people refer to several types of fat as smaltz especially in the culinary world when they will confit something. I know it originally was chicken fat but it seems like it is now another word that has taken on other definitions due to mass misunderstanding .
I know a bit about pigs. Mangalitsa's are from Hungary and are a true "Lard Hog". That is what they were bred and raised for. A number of years ago (back about 2010 I think) there was a big brouhaha in Michigan about them, where the State was coming out against a farmer who was raising them, but that is a different topic. They are good hogs. Currently I raise hogs on pasture and finish them in a woodlot on acorns. Pigs are the smartest animal on a farm. This was a good video. Thank you Greg.
Mark Baker, the far.er .ichigan went against has a TH-cam Channel titled "Anyone Can Farm" and he teaches small regenerative farm ng here in Michigan.
What type of hogs do you raise?
Dennis is such a wealth of knowledge and a great friend. He helped us get set up with some Mangaista hogs and I am so thankful!
I had mangalitsa pigs a few years ago and they taste amazing!!!
Im currently raising old spot pigs on a scrub oak hillside. They make wallows under the trees, they cleared out most of underbush. Best part is they will get to finish on acorns. If the animals dont work for you, youre gonna work for them.
Pastured pork is incredibly delicious!
What an interesting breed with their wooly coats.
Thanks for showing me more of the neighborhood and grazing hogs. Can't get enough of the MO farming landscape. we use leaf lard rendered for pies and pan frying steak.
We looked into mangalista pigs but ended up going with kune kunes and AGH breeds. Small breeds, awesome for our small scale homestead farm.
Same but we ended at IPPs for faster finishing.
@@graydonturner ipp’s?
@@johnm7899 Idaho Pasture Pigs, I think.
Look into Idaho Pasture Pigs. They are grazing pigs that don’t root if they are getting the right minerals and finish in half the time of Kunekune and AGH.
@@johnm7899 Idaho pasture pigs are a Duroc, Kunekune, Berkshire cross.
Thanks for the video! I remember seeing him at the pasture walk last year. I enjoy these videos too. I want to raise hogs on pasture too. I want to raise heritage hogs but there’s a few different breeds to choose from. This makes it harder on what to decide.
Hungarian speaker here. There's no "t" in Mangalica. But the "c" is pronounced exactly the way the guy pronounced it. (kinda like if it was a "ts", but not exactly)
In English we spell it with a T. Mangalista. Although I think most that raise the breed know it's original Hungarian name is Mangalica
These are different than Kunekune, which is a short-stotted New Zealand breed.
Thanks! Very informative
mangalitsa pigs are supposed to be the best pigs for pasture because they graze more than most pigs and can handle colder weather thanks to their woolly coats 🐗
Thank you for sharing Dennis and Greg.
Have a good Sunday. 💪
This is the best bred originally from Romania,they are adapted very well to be raise on pasture ,or woods,they don't need a lot of grain,and the meat and fat is the most healtier
BS
Have you ever tried raising any of your pigs without giving them any processed feed.
Great interview this could be a whole series farms across Missouri the good the bad the tasty 🤤
Mangalica oiginaly, Mangalitsa for adoptive parents ...
Oh that’s interesting, so a hundred years ago you didn’t go to the store to buy olive or canola oil, you used lard, so you needed a high fat pig. If they are grass fed I’ll bet the lard is good for you.
sorry wasn’t thinking of course people made their own butter too. But yes lard does make better pie crust and biscuits. Boy cooks a hundred years ago really worked!
You're right but off by half a century, most farm families in rural Missouri were still living like that when I was a kid
@@davidkottman3440 Wow! That’s pretty cool! I think we’ll be back to something like that in another 25. It’s the only thing that’s sustainable.
Great looking pasture. The mangas do have some great pork but too much lard. I was able to finish 2 batches of other heritage breeds to one batch of mangas. I wasn’t ever able to make the mangas profitable. If you’ve got a charcuterie maker in your area it may be a different story. Love what you do Greg and thanks for everything!!
Where are you located, Joshua?
Mangalista are for charcuterie and to make lard. They're not really for maximizing meat but maximizing fat.
in the north I bet. 😅 tenn down to miami they love pork way more it seems in bbq
I crossed my mangalista with Hereford. I believe it's allowed me to bridge that issue.
I’m in Southern WV
where were the Kune Kune? this was about Mangalitsa 😲😲
My fault!!
Mark at Baker's Green Acres, and McGee Homestead raise Mangalitsa.
Mark plants rye grass to off set his feed costs.
Mangalitsa are great pigs.
Is he the same Dennis that raises southpoll cattle? If he is the one who raised my bull I would like to thank him. Have a wonderful day
No he did not raise your bull.
The Manga fat cap is unmatched!
I really am a bit ..... what ever... I looked up the meaning of kunekune it means fat and round in the language of the New Zealands Maori people's . It is amazing how the people were able to set out in small vessels with pigs I found three spellings of mangalitsa which means in Hungarian pork or hog with a lot of fat, it is known as the pig -sheep and is the result of combining three breeds back in the 18 hundreds. . Looking at the faces of the pigs make me think of the original mickey mouse, baby calves, bears and kangaroos too. I must have a loose connection or strange wiring in my head to come up with that combination . Oh well enough of that ... See you in the next one. may you all find everyday better than the last one
🌟🍀🌟🖖🖖🖖🖖💜👍👍👍👍🌟🍀🌟😘💕💞💕🙋🏼♀️
The difference between Trans and Hydrogenated Oils and Real Saturated, Healthy Fats.
I am glad they can take the heat very well. Seems they would do well in the tropics.
They were bred for heat and humidity in the south
@@gregjudyregenerativerancherwho is the breeder? Would like to buy some
I seem to recall Mark Baker's video of these type of pigs farrowing in the winter! In Michigan !
That was a great video. Mark's channel "Anyone Can Farm" is great
Hey G man are you gonna let us know how much the livestock brought in or a range so we know how much we need to save up to get these south poles later
not kune kunes, I raised kunes here in NZ for over 10 years and yes they don't root, cause their noses are very short and stubby
I changed it!
How big is their paddock? What's the stocking rate?
Are these hogs all barrows and gilts running together? Are boar pigs castrated their first week like confinement pigs? Have they not destroyed their pasture because they just don't or do they have rings?
They are mixed, no boars. If it was wet and they were not moved fast enough, they could tear up some sod. With a couple nose rings it certainly helps reduce the rooting.
Never heard of grass Fed pigs
Hey what is better time for seeding spring or autumn
Autumn
@@gregjudyregenerativerancher im in mountain region in around 1000meters autitude with low ph soil
what wiil advice me to use
for now i am stopping on white and red clover and red fescue
I'd like to get his information. Looking for a trio of Mangalitsas.
Greg, couple of requests
Start the video with a zoomed out scan of where your global travels took you today
only zoom in when needed and then back out till next time
Are you thinking about adding pigs back into your rotation?
Nope not right now, grain prices are through the roof.
@@gregjudyregenerativerancher LOL, that's what I was thinking too but figured maybe you were doing research for down the line when things change or somethin.
Hey I know that guy! He’s just north of you right? Bought some cattle from him last year.
Mark Baker @Bakers Green Acres is in Michigan. He was made to stop selling pork because mangalitsa pigs were considered a Feral pig. He only has a few now. A real shame. Check out his TH-cam channel.
He still raises them.
Most pigs won’t root it their rung and fed.
We have mangalitsa pigs they are huge! We have lil piglets right now we gotta sell
Who is the guy to contact for the Mangalitsa pigs?
He and I completely agree on production ag meats- I don't want it and won't buy it. Pasture, game or bust.
I would be interested in pork that taste like something.
There’s a guy that breeds guineas around here. Used to buy them, but have found lard pig pork to be unmarketable even though I prefer it. Now I raise bacon type heritage feeder pigs & they taste great.
@@swamp-yankee what breeds are considered heritage bacon?
@@johnm7899 I’m not great on breeds. Tamworth, New Hampshires, Hereford, old spot, large black, and red waddle come to mind. There are many. Anything that’s a heritage breed and isn’t a lard hog is a bacon hog.
3” of rain? 😃👍🏻 is more than I’ve had all year in South Warwickshire, UK. 🫤
Everybody is feeding hay in the Northeast some have water concerns. Lady that went through our 2016 drought but still has no plan to cull or change anything she does. Cows all in her primary water source her pond. She has all kinds of certificates hanging on her walls but no clue about soil health or grazing management. She will most likely not make it. She's 100% grass fed I tried it not good.
Greg, do you raise pigs now? Or was that years ago?
These are my friends pigs
is this in Graff Missouri
This is in Galt Missouri. We bought cattle from Dennis this year
👍👍👍
The headline. Is a bit misleading.
GOI
I changed it!
this i have to see....
I think the title needs correcting... I think its cause Greg couldn't spell Mangalitsa!
Hi Greg, I’ve sent you a few emails. If you see this could you take a look at them. I met you at carbon calling!
Not kunekune. It's like pointing to a Holstein and calling it a jersey.
Sorry about that I corrected it!!!