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The Mangalitsa Pork Bacon Burger blends the rich Manglitsa pork meat with smoked bacon ends for a decadent burger unlike any you’ve ever tasted. The creamy fattiness of the ground Mangalitsa meat ensures every juicy bite is packed with flavor. Meanwhile, the bacon ends give a slight crunch for a texture and flavor combination that’s sure to please the senses.
About Mangalitsa Pork
Mangalitsa pigs are native to Hungary, where they are bred for meat production. This Old World breed is highly sought-after around the world due to its above-average fat content, which results in an unparalleled tenderness and savory flavor profile. Often called the “Kobe beef of pork,” Mangalitsa pork is a delicacy enjoyed by restaurateurs and home chefs alike.
Unlike most pork, Mangalitsa meat is red in color and marbled with creamy white fat throughout. High in unsaturated fat, the lard in Mangalitsa pork is lighter than most, so it melts at a lower heat. This allows the fat to saturate the meat, delivering a rich, nutty flavor and unparalleled decadent tenderness.
Serving Suggestions
For best results, cook these burger patties over the grill to medium temperature. If desired, sprinkle the meat with your favorite seasoning (although this high-quality meat is delicious on its own). Serve on a toasted bun with lettuce, tomato, and a slice of melted cheese and take your back yard barbecue to the next level.
If you’re looking for a unique meal to serve a crowd or simply want to enjoy a quality dinner with family, our Mangalitsa Pork Bacon Burgers are a great choice. Need a gift idea for the meat-lover in your life? You can’t go wrong with Mangalitsa Pork Bacon Burger patties. With Holy Grail Steak Co.’s state-of-the-art shipping methods, delivering meat directly to the door of your recipient has never been easier.
Product Details
4x 8oz Mangalitsa Pork Bacon Patties
Ingredient List: Mangalitsa Pork Belly, Sea Salt, Celery Juice Powder, Cherry Powder, Brown & Maple Sugar (100% Maple Syrup), Organic Cane Sugar, Cinnamon & Clove
:: SHIPPING RATES ::
• Standard Shipping (Ground) : $29 or FREE(on orders over $199)
• Overnight Shipping (1-Day Air) : $99
To ensure your steaks arrive in perfect condition, we are able to ship your steaks for delivery Tuesday through Saturday. Tuesday delivery requires the additional overnight fee as it must be sent Monday and not be delayed in transit over the weekend. We cannot deliver on Sundays and we are not able to process shipments on either Saturday or Sunday.
At this time we are unable to ship to PO Boxes, or the states of Hawaii or Alaska.
The total time in transit depends on which option suits your needs best. All orders take 1-3 days to process and arrive.
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:: OVERNIGHT SHIPPING ::
In order to receive your order the day after it is placed, we must receive it no later than 8:45 am PST (11:45 am EST) in order to process and ship in one day. Any orders received after the deadline will be processed the next day. If that happens to be on a Friday, your order will be processed the following Monday and you will receive it on Tuesday.
We deliver to the lower 48 states only. We cannot deliver to PO and APO/FPO Boxes. Special shipping arrangements can be requested at customercare@holygrailprovisions.com and we'll do everything in our power to accommodate your request.
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:: IMPORTANT SHIPPING INFO ::
Our master butchers perfectly age, cut, and immediately vacuum seal our steaks before blast freezing them to -30F. This method completely protects and preserves the quality of the steaks for transit. To help ensure your steak delivery arrives in excellent condition, each order is shipped frozen in a state-of-the-art shipping unit with dry ice. The outer shipper is recyclable and the interior insulation, made from corn starch, is biodegradable and can be dissolved in your sink (make sure to rinse it thoroughly so it doesn't stick in the p-trap).
An ice- or cold-water bath is recommended for a quick thaw but the best way is to allow your steaks to defrost in your refrigerator 24-48 hours. Never defrost steaks in warm or hot water.
