Why Acorn-Fed Pigs Produce Superior Pork and Lard

If you’ve ever heard of the legendary Jamón Ibérico, you know that acorn-fed pigs produce some of the finest pork in the world. But what makes acorn-finished pork so special? The answer lies in oleic acid, the same heart-healthy monounsaturated fat found in olive oil, which enhances both the flavor and nutritional profile of the meat and lard.

Our pigs eyeing up a wheel barrow full of acorns!

The Magic of Oleic Acid in Acorn-Fed Pork

Acorns, particularly from oak trees, are rich in oleic acid, a type of fat that improves the texture and flavor of pork. When pigs consume a diet high in acorns, their fat composition changes, becoming softer and richer in monounsaturated fats—the same kind that give olive oil its well-known health benefits. This results in pork that is not only deeply flavorful and buttery but also healthier, with a more favorable fat profile compared to conventionally raised pork.

Lard from acorn-fed pigs is especially prized because it contains a higher proportion of unsaturated fats, giving it a smooth, luxurious texture that is perfect for cooking, baking, or even spreading on toast, as is common in some cultures. Unlike heavily processed commercial lard, acorn-fed lard melts beautifully and enhances dishes with its depth of flavor.

Our Heritage Mangalitsa Pigs: The Kobe Beef of Pork

Here on our farm, we raise heritage Mangalitsa pigs, a rare European breed that is known for its exquisitely marbled, tender, and flavorful meat. Often referred to by chefs as the "Kobe beef of the pork world," Mangalitsa pork is revered for its high intramuscular fat content, which creates a melt-in-your-mouth texture unlike any other pork. This breed naturally produces rich, creamy fat, and when combined with an acorn-rich diet, the result is some of the most sought-after pork and lard available.

Our Sows with their piglets grazing the woodland.

A Woodland-Raised Diet for Exceptional Flavor

Our pigs roam freely across 20 acres of oak, hickory, and walnut trees, foraging on a diverse, nutrient-rich diet that includes acorns, hickory nuts, and other natural foods. This free-range, woodland lifestyle not only supports their health and well-being but also enhances the quality of their meat. The combination of heritage genetics, acorn finishing, and natural foraging leads to pork that is superior in flavor, texture, and nutritional value.

Whether you’re cooking with home-rendered lard, slow-roasting a cut of pork, or making charcuterie, acorn-fed Mangalitsa pork offers an exceptional eating experience—one that is deeply rooted in tradition, sustainability, and the natural rhythms of the land.

Taste the difference that properly raised, acorn-fed pork can make—you’ll never go back!