www.otterburnmangalitza.com The finest meat from England's finest County

Our Philosophy

One reason for the desperate attempt to save this amazing breed was for the perceived health benefits, not only in the meat but also in the fat. For years people have been told that "all fat is bad", but that is not true, as recent studies have shown.

Mangalitza, when reared to true maturity and fed correctly, produce two distinct types of fat, which are often referred to as "white gold". They are high in monounsaturates, full of omega 3, 9 & 12 and have a much better balance of omega 6. This fat has a very long shelf-life, due to its high antioxident content and high levels of oleic acid.

We "finish" our Mangalitza for the minimum of 6 months, to ensure the highest quality fats. It is worth noting that Mangalitza fats can also be frozen.

Mono-unsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol, and increased high-density lipoprotein (HDL) cholesterol. This helps improve your memory and clear arteries. They are very light, clean fats and do not leave a greasy feeling in the mouth.

For more information you can follow this link: A possible key to human disease prevention.

"Initial data indicates that Mangalitsa (sic) meat is considerably higher in monounsaturated, or "good" fatty acids and lower in undesirable saturated fats than pork from industry-standard hogs, factors that suggest Mangalitsa meat is healthier to consume..."

Terry Brandebourg
Assistant Professor, Animal Sciences faculty
Auburn University Swine Research and Education Center

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Contacting Otterburn Mangalitza

Main Contact: Lisa Hodgson
Contact Number: 07808 721 293
Email: otterburn-mangalitza@hotmail.co.uk
Location: North Yorkshire
Copyright Notice:
Content copyright Lisa Hodgson © Lisa Hodgson/Otterburn Mangalitza 2018, unless otherwise stated. All rights reserved.
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