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Fresh Cuts

Mangalitsa Fillet

From £8.00
Size
1
£6 UK delivery. Free over £75.
Order by 8am Thursday for delivery this week, Tuesday to Friday.
Goes well with
STOCK CUBES
Stock Cubes 250g · £6.00
MANGALITSA LARDO
Mangalitsa Lardo 100g - Sliced · £7.50
MANGALITSA PANCETTA
Mangalitsa Pancetta 100g - Sliced · £8.50
✓ Outdoor reared rare breed, five pigs to the acre at Eridge Park
✓ Butchered and cured in house
✓ Sent with ice packs to hold temperature in transit
✓ Sending it as a gift? Nothing in the box shows a price.
Marcus Wareing★ Michelin

"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."

Description +

Prime Mangalitsa tenderloin fillets, lean and full of flavour. With only two on each pig, these are always limited.

Sear quickly, roast until cooked through, then rest well.

Available as 1 or 2 fillets.

Dispatched via courier. During warmer months raw meat may be frozen before dispatch. Order by 8am Thursday to guarantee same week delivery.

Storage & serving +

Keep refrigerated, and follow the date and guidance printed on the pack.

Ingredients & allergens +
100% Mangalitsa pork.
Delivery & returns +

Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before 8am on Thursday are dispatched the same week, and delivery is within 24 to 48 hours of shipping.

Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.

Trusted by the best kitchens in Britain

From the pass

Paul Leonard
★ Michelin

"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."

Paul Leonard
The Forest Side, Grasmere
Marcus Wareing
★ Michelin

"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."

Marcus Wareing
Tom Shepherd
★ Michelin

"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."

Tom Shepherd
Upstairs, Lichfield