Mark Beauchamp • February 11, 2026
Pasture-Raised Mangalitsa Pork Near Montreal: Welcome to BeauVan Farms
Meet the Mangalitsa: the ‘woolly’ heritage pig
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!
PARTAGER L'ARTICLE:
Laissez un commentaire: