Blog – BeauVan Farms

If you’re reading this from Montreal (or anywhere in Quebec), you already know the magic of eating with the seasons. At BeauVan Farms Inc., we’re doing our part to keep that magic close to home—raising heritage Mangalitsa pigs outdoors on pasture and in wooded paddocks, so you can enjoy pork with real character: deep flavour, beautiful marbling, and a fat that cooks up silky and aromatic. This is the start of our weekly farm blog: a behind-the-scenes look at how we raise our animals, why we choose pasture-based systems, and how Mangalitsa pork can change the way you think about “just pork.” Autumn on the farm: Mangalitsa pigs enjoying outdoor space and fresh air. Meet the Mangalitsa: the ‘woolly’ heritage pig Mangalitsa (often spelled Mangalica) are famous for their curly coats and their old-world roots. They’re a heritage breed known for generous intramuscular fat—what cooks call marbling. That marbling is the reason chefs love Mangalitsa: it keeps cuts tender and juicy, and it brings a rich, satisfying flavour. On pasture, you’ll notice something else right away: Mangalitsa pigs are curious and active. They’re built for outdoor living. Whether it’s a sunny day in the paddock or a cold snap with straw bedding, they’re happiest when they can move, explore, and do what pigs naturally do—root, graze, and nap hard after a good meal. A closer look at a Mangalitsa: the curly coat is more than cute—it’s part of what makes them so well-suited to outdoor life. What ‘pasture-raised’ means at BeauVan Farms When we say pasture-raised, we mean our pigs have real outdoor access—space to roam, sunlight, fresh air, and natural ground to root in. Pigs are omnivores, so pasture isn’t their only food, but it’s a big part of their lifestyle. We combine outdoor living with thoughtful management: clean water, shelter, shade, and a balanced diet that supports steady growth and strong animals. We also pay attention to the land. Rotating animals and managing high-traffic areas helps us protect soil structure and encourage regrowth. The goal is simple: healthier animals, healthier ground, and a farm that gets better year after year. A seasonal diet—because flavour starts on the farm One of the best parts of raising pigs outdoors is watching them express their natural instincts. They’ll forage, sniff, and work the ground like little rototillers—then settle in for a long nap. Their diet is built around a balanced ration, and we love adding seasonal farm extras when it makes sense: greens, garden trimmings, and (when available) local fruit. That variety keeps life interesting for the pigs—and it shows up in the kitchen as pork with personality. Foraging time: one of the joys of outdoor pigs is seeing them explore, snack, and settle in together. Raised close to Montreal: why local matters Raising pork close to Montreal isn’t just a feel-good idea—it’s practical. When your food is produced nearby, you get more transparency and a stronger connection to the people who raise it. Local also means fewer miles between farm and table. That matters for freshness, for traceability, and for building a resilient food community in Quebec. Cooking Mangalitsa: a few simple tips Because Mangalitsa pork is well-marbled, it rewards a gentle approach. Here are a few kitchen-friendly tips: • Let the fat do its job: cook over moderate heat so it has time to render. • Don’t rush the rest: give chops and roasts a few minutes to rest after cooking—juices redistribute and texture improves. • Season simply at first: salt, pepper, and a bit of smoke or herbs can be enough to let the pork shine. Every week we’ll share a farm story—from pasture management and seasonal feeding to how we prepare animals for winter. If you have questions you’d like us to answer (cuts, cooking, or what “pasture-raised” really looks like), send them our way—future posts can be built around what you want to learn. Thanks for being here. From BeauVan Farms to your table—à la semaine prochaine!

Nous sommes ravis d’annoncer une nouvelle incroyable — notre porc Mangalitsa élevé en pâturage sera bientôt à l’honneur dans le menu d’un restaurant local! C’est une étape importante pour nous. Sur notre ferme familiale à Sainte-Clotilde, à seulement 35 km de Montréal, nous élevons nos animaux naturellement, avec respect et passion. Voir notre porc Mangalitsa reconnu et servi par un restaurant qui valorise les produits locaux et de qualité est une vraie fierté. Le porc Mangalitsa se distingue par son persillage unique, sa tendreté et sa saveur exceptionnelle — des qualités que les chefs adorent mettre en valeur dans leurs créations culinaires. Restez à l’affût pour découvrir quel restaurant présentera notre porc et quels plats délicieux vous pourrez savourer! 👉 Visitez notre site web pour en savoir plus sur notre ferme et nos viandes locales élevées en pâturage : www.beauvanfarms.com

Exciting News from BeauVan Farms! We’re thrilled to share some incredible news — our pasture-raised Mangalitsa pork will soon be featured on the menu of a local restaurant! This is a huge milestone for us. Our family farm has always been dedicated to raising our animals naturally and respectfully, right here in Sainte-Clotilde, only 35 km from Montreal. Seeing our premium Mangalitsa pork recognized and served by a restaurant that values local, high-quality ingredients means the world to us. Mangalitsa pork is famous for its rich marbling, exceptional flavour, and tender texture — qualities that chefs love to highlight in their dishes. We can’t wait for you to taste BeauVan Farms on your plate next time you dine out! Stay tuned for more details about the restaurant and the dishes featuring our pork — coming very soon! 👉 Visit our website to learn more about our farm and how you can purchase our local, pasture-raised meats: www.beauvanfarms.com

Just 35 km from Montréal, BeauVan Farms is dedicated to slow, ethical farming — where every animal is raised on open pasture, nourished by nature, and treated with care. Our heritage-breed Mangalitsa pigs are renowned for producing some of the finest pork in the world — often compared to Wagyu beef for their incredible marbling and melt-in-your-mouth texture. The meat is rich, dark red, and full of flavour — a world apart from the pale, lean pork found in large commercial farms. Each cut delivers natural tenderness and depth of taste, thanks to the pigs’ slow growth, outdoor life, and forage-based diet. But the real treasure of the Mangalitsa is its premium lard — soft, silky, and nutrient-rich. Naturally high in monounsaturated fats, omega-3s, and vitamin D, it’s considered a healthier fat that enhances everything from roasted vegetables to flaky pastries. Artisanal chefs and bakers love Mangalitsa lard for its clean, buttery flavour and high smoke point, making it ideal for gourmet cooking and charcuterie. At BeauVan Farms, we raise all our pigs on pasture, allowing them to root, graze, and thrive naturally. This not only improves the quality of the meat but also supports soil regeneration, animal welfare, and biodiversity — creating a truly sustainable and local food system just minutes from Montréal. Alongside our pigs, we’re also developing our Speckle Park and Black Angus cattle program. These grass-fed herds are still in their early stages, but we expect our first pasture-raised beef cuts to be available between late 2026 and mid-2027. If you care about flavour, quality, and knowing where your food comes from — we invite you to discover Mangalitsa pork from BeauVan Farms, where every bite tells the story of care, respect, and tradition.