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Serenity Valley Farms

Mangalitsa Pork Bavette

Mangalitsa Pork Bavette

$29.99 USD
$29.99 USD
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MANGALITSA BAVETTE
The flank, from the fat pig.
Loose grain, heavy marbling, ten minutes in the pan.
FLANK
THE CUT
HIGH HEAT
HOW IT COOKS
145°F
FINISHED TEMP
What makes it different
Bavette is the flank
Same cut, two names. We list it both ways because customers ask for both — if you are looking at this and at our Mangalitsa Pork Flank, you are looking at the same steak.
What the breed adds
A commodity flank is lean and needs a marinade to be interesting. This one has fat running through the grain, which means salt and a hot pan is genuinely enough.
The slicing
Made or ruined at the cutting board. Across the grain, as thin as you can manage.
This is the cut that convinces people about Mangalitsa. It is small and it is quick, and the difference from a supermarket flank shows up in the first bite.
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 leave it out while the pan heats. It does not need a marinade — that is what the fat is for.
2
Cast iron, as hot as you can get it, and dry the steak first so it sears instead of steams.
3
Two to three minutes a side. Pull at 145°F and rest five minutes.
4
Find the grain, turn the steak ninety degrees, and slice it thin across it.
What you're getting
One Mangalitsa bavette, cut from the flank.
The same cut we also list as Mangalitsa Pork Flank.
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.

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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.

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  • The Best Tasting Meat

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    "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