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    Serenity Valley Farms

    Mangalitsa rib cap

    Mangalitsa rib cap

    $14.99 USD
    $14.99 USD
    Sale Sold out
    Shipping calculated at checkout.
    $99+Free shipping in KY · TN · IN · OH · WV · IL · MOEvery state has a threshold — find yours→
    MANGALITSA RIB CAP
    The best muscle on the loin, on its own.
    Heavily marbled, and there is not much of it per animal.
    RIB SECTION
    WHERE IT'S CUT
    145°F
    FINISHED TEMP
    FAST
    HOW IT COOKS
    What makes it different
    What a rib cap is
    The muscle that sits on top of the rib section, outside the main eye. On beef it is the part of a ribeye people fight over. On pork it is hardly ever separated out at all.
    Why we separate it
    Because on a lard breed it is worth the trouble. It carries far more fat through the muscle than the eye it sits on, and the two cook differently enough that leaving them together shortchanges both.
    How much there is
    Two per animal, and they are small. This is not a cut to build a menu around — it is the one to cook when you want to taste what the breed actually does.
    Cook it fast and stop early. This cut has nothing to gain from a long cook — the fat is already soft and the muscle is already tender.
    FROM THE FARM
    We raise Mangalitsa here in Monticello, Kentucky, and have every animal cut at a USDA-inspected plant down the road. They grow slower than a commodity hog and they put that time into fat rather than lean, which is the whole point of the breed.
    How to cook it
    1
    Salt it and let it sit half an hour. Nothing else — anything more gets in the way.
    2
    Hot pan or hot grill. Two minutes, turn, two minutes is close to the whole method.
    3
    Pull at 145°F and rest five. It is thin, so it carries over quickly.
    4
    Slice against the grain and serve it plain. Sauce is a waste of this cut.
    What you're getting
    One Mangalitsa rib cap.
    Cut from the rib section of the loin, separated from the eye.
    Mangalitsa raised on our farm in Monticello, Kentucky, and cut at a USDA-inspected plant.
    Weights are averages. Every package is cut by hand, so no two are exactly alike.
    Who vouches for us
    Homegrown By Heroes
    Homegrown By Heroes
    Farmer veteran certified
    Weston A. Price Foundation
    Weston A. Price
    Wise Traditions listed
    Kentucky Proud
    Kentucky Proud
    KY Dept. of Agriculture
    Appalachia Proud
    Appalachia Proud
    Mountains to Market
    USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

    Shipping & delivery

    Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

    Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

    Look up shipping for your state

    We ship to the 48 contiguous states. Not currently to AK or HI.

    Our guarantee

    If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

    Read the full guarantee

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    • The Best Tasting Meat

      ⭐ ⭐ ⭐ ⭐ ⭐

      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

      ⭐ ⭐ ⭐ ⭐ ⭐

      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

      ⭐ ⭐ ⭐ ⭐ ⭐
      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review