Mangalitsa by Mosefund Launches New All Natural Dry Cured Meat Product Line

Nov 11, 2015, 11:00 ET from Mangalitsa by Mosefund

NEW YORK, Nov. 11, 2015 /PRNewswire/ -- Mangalitsa by Mosefund (, the nation's largest Mangalitsa pig breeder and processor, is unveiling its new Mangalitsa by Mosefund Salumi, an 11 product line of all natural, cured (charcuterie and salumi) meat products and its four flavor Better than Butter.

Oftentimes referred to as "Kobe" pork, Mangalitsa boasts the highest level of unsaturated fat of any domesticated animal species. The meat is succulent, delicate in texture, and richly- flavored, making it one of the most delicious, nutritious and healthy choices of any meat option.  In fact, according to independent scientific research by the College of Agriculture of Auburn University, "Mangalitsa meat is considerably higher in monounsaturated, or 'good,' fatty acids and lower in undesirable saturated fats, factors that suggest Mangalitsa meat is healthier to consume."­­­­­­­­

In announcing its new products, G. Chris Andersen, Founder and Chief Executive Officer of Mangalitsa by Mosefund said, "I tasted Jamon Iberico dry cured ham in Spain and could not find a comparable product in the US. What started for me as a quest to find a better tasting pork for myself has resulted in the most exciting and gratifying experience of uncovering and offering to others the most flavorful and healthful pork in the world."

An investment banker (head of G.C. Andersen Partners LLC and the former head of the Investment Banking Group of Drexel Burnham Lambert and former Vice Chairman of PaineWebber) who has traveled the world, Mr. Andersen has almost single-handedly brought the Mangalitsa, a near extinct heritage breed pig from the Austro-Hungarian empire, to the US through his Mosefund Farm in Branchville, New Jersey.  

The complete line of hand-made of 100% with Certified Mangalitsa by Mosefund Salumi products unveiled today are:

Coppa Calabrese – The eye of the shoulder, cured with salt and rolled in spices including hot Calabrian chili powder and dry aged. The balance of fat to muscle is ideal, giving it great texture and flavor. 

Lonza – Boneless loin, cured with bay leaf, anise, garlic and other spices to create a great herbaceous flavor. It has a luscious Mangalitsa fat cap and is well marbled. Sliced very thin like prosciutto, this is a unique product.

Cacciatorini – A small salami "in the style of the hunter" seasoned very simply with spices and a touch of garlic and black pepper.

Fennel Salami – A very simple Tuscan-style Finocchiona salami flavored with fennel seeds and spices

Sweet Sopressata – A mild salami made with sweet Italian chili dry aged in a natural casing.

Hot Sopressata – A spicy salami with our imported Italian peppers aged in a natural casing.

Nduja – A spreadable salami consisting of jowl and shoulder meat heavily seasoned with hot imported peppers.

Lardo – Back fat cured with salt, pepper, fennel, caraway, coriander, thyme, rosemary, etc. for a full and herbaceous flavor.

Pancetta – Belly cured with salt, black pepper, garlic, oregano and a little hot pepper.  This is made in slab form, or "Tesa" rather than rolled.

Culatello – Cured from the largest muscle of the ham, Culatello means "little backside".  Lightly seasoned with salt and pepper, and encased for many months in natural casing that imparts a unique flavor. A true favorite amongst Italians that has been called "the king of salumi".

Ciauscolo – A semi firm salami seasoned with fennel, orange zest and vincotto, this can also be spread on bread, almost like a firm pate.

In addition, the company unveiled its Better than Butter, which is whipped, seasoned lardo that can be enjoyed as a spread on a cracker or bread and used in cooking. Flavors include Orange Fennel, Rosemary/Garlic, Monti Nebrodi, and Hot Pepper. 

"This is truly a unique animal. With their strikingly long curly hair (there brunettes, blonds and red-heads) and fatty, marbled meat, they're becoming favorites of both chefs and sophisticated consumers.  Because of Mangalitsa by Mosefund's careful protection of the purity of its Mangalitsa genetics, the care with which they are raised, and the special diet they are fed, the meat and fat on Certified Mangalitsa by Mosefund pigs has an amazing flavor, quality and consistency with the highest monounsaturated fat and low in saturated fat. That is is why we like to call Mangalitsa, 'the better red meat'. So not only it is delicious, it is good for you too," Mr. Andersen concluded.

About Mangalitsa by Mosefund
Mosefund Farm employs the best practices in breeding and raising 100% Certified Mangalitsa pigs. The Farm's breeding stock represents the purest Mangalitsa genetics on the market today. The pigs are raised mostly outdoors or in comfortable barns, and also receive a specially- blended feed that maximizes flavor and texture. The result of Mangalitsa by Mosefund's care in feeding and husbandry is a thrilling taste experience unmatched by any other pork breed.

For more information:
Melissa M. Krantz
Krantz and Company

SOURCE Mangalitsa by Mosefund