St. Helena Farm 17 is a locally owned farm providing pasture-raised, grass-fed meat to residents and restaurants in Southeastern NC. We specialize in a heritage breed of pork, Mangalitsa Pig. St. Helena Farm 17 processed pork carries the USDA and NCDA inspection seal and we are certified Federal and NC meat handlers.
The Mangalitsa Pig is a heritage European breed from Hungary that was nearly extinct in the mid 20th century. Thanks to some diligent work by European farmers the breed was saved in the early 1990’s and then began to be exported to the UK and the US in the early 2000’s. Unlike most other pork meat the Mangalitsa pig has not been genetically altered since it was created by cross breeding two types of pigs in 1833. The purpose of cross breeding was to create a pig with well marbled meat and pure white fat. The result was the exquisite Mangalitsa pig.
Mangalitsa pigs are a slow-growing animal, taking approximately 15 months to reach a harvest weight of around 280 -300 lbs. Grazing on grass and other plants and nuts Mangalitsa’s are naturally disease-free and never need hormones or antibiotics as supplements. Therefore, Mangalitsa pigs produce some of the tastiest pork in the world. The meat of the Mangalitsa pig is reddish (unlike the “other white meat” that Americans are accustomed to), and is rich, flavorful and the ultimate “pork experience” for true food lovers! Originally bred for its lard, which comprises nearly 50 percent of the Mangalista Pig, this animal also produces superior meat. Delicious traditional cuts of pork (shoulder, ham, ribs, chops, tenderloin and the absolute best bacon you will ever taste) used by chefs in some of the finest restaurants and eateries around the world are grown on our farm in St. Helena, processed locally and available to residents and restaurants in Southeastern NC.
Mangalitsa Pigs are prized for their excellent bacon and sausage meat. Our bacon and sausage are processed locally without nitrites, sulfites or preservatives of any kind. Just pure hickory smoke for the bacon and country seasoning for the sausage and bratwurst.
Our farm offers two types of bacon, jowl, and belly. Both are thick sliced and incredibly well marbled giving it a succulent, rich flavor unlike any bacon from traditional pork.
Our sausage is a 50/50 mix of the buttery white fat and trimmings from the meat processing giving it a rich texture and bursting with flavor.
The fat from a Mangalitsa pig is a creamy white and unusually healthy. The green plant and natural grazing diet enable the pigs to generate fat that is both non-saturated and polyunsaturated and high in omega-3 fatty acids and natural antioxidants. Approximately 50 percent of the Mangalitsa pig’s weight is comprised of fat.
Mangalitsa pork fat is so wholesome and pure that when rendered into lard it has the consistency of rich, creamy butter which can be used in a variety of recipes including salad dressings and baking that will turn an ordinary recipe into an amazing one!