Produce Profile: Country Accent Mangalitsa

During this year’s Alberta Farm Days in August I visited Country Accent, where Malorie Aubé and her family raise the unique Mangalitsa heritage breed of pigs on their farm southeast of Edmonton.

Country Accent Heritage Breed

Country Accent is the only producer of the Hungarian Mangalitsa breed in western Canada. My first introduction to Malorie was at a Swine & Dine dinner last year in the Harvest Room at the Fairmont Hotel Macdonald. The heritage breed is often described as the kobe beef of pork, and chef Serge Jost took advantage of the lard producing pig by starting things off by serving the buttery smooth lard with fresh bread.

Country Accent Heritage BreedI’ve learned that the Mangalitsa heritage breed is ideal for curing, and a single animal is capable of producing 70 litres of rendered fat. In contrast to other Alberta Pork producers, Country Accent raises their pigs to two years to help add fat and develop the flavour.Country Accent Heritage Breed

On the farm tour we had an opportunity see their woolly pigs up close and even get a peek at some of the newest additions to the farm which are striped like wild African pigs. Country Accent’s pigs roam freely on the farm and I jokingly asked if I could take one of the smaller ones home. Valerie said if I could catch one I could have it; it was a challenge I was not up for.

Country Accent Heritage BreedAs the meat is very different from the more leaner pork Albertans have grown accustom to, demand in Country Accent‘s Mangalitsa breed has taken time, but interest is slowly growing, and a handful of butchers and restaurants in Edmonton and Calgary have become regular customers.Country Accent Heritage Breed

I myself have become addicted to the Country Accent pancetta cured up by Acme Meat Market in Edmonton. Country Accent products are also available at Vivo Ristorante and Fuge Fine Meat in Edmonton, and diners in Calgary can have a taste at The Living Room and River Cafe.


IMG_2265[1]Additionally, those interested in a taste can contact Malorie to direct buy a variety of products (fresh, frozen), 1/2 or whole pigs, as well as pure Mangalitsa or cross breeds.


Country Accent Heritage BreedCountry Accent Mangalitsa
Bawlf, Alberta

Mangalitsa Pork Butchery & Charcuterie Workshop Feb 28-29

Country Accent Mangalista Pork
At our December Swine & Dine at the Harvest Room in the Fairmont Hotel Macdonald, chef Serge Jost featured Country Accent‘s Mangalitsa pork throughout his menu. Often called the Kobe beef of pork, this heritage breed has strikingly long hair and fatty, marbled meat which is ideal for curing.

If you are interested in learning more about the breed (or tasting it), you’re in luck. Malorie Aube of Country Accent located in Bawlf, Alberta is organizing a workshop at Vivo Ristorante with Isabell & Christoph Wiesner, the owners of Arche De Wiskentale, Mangalitza Breeding and processing farm in Austria.

Christoph is also the president of IGWÖ, the Mangalitza Pig breeders Union of Austria. He has been breeding Mangalitza since 1999 and most of the genetic currently present in America comes from their farm.

The two day workshop February 28 -29, 2016, costs $400 and includes a dinner and beverage pairing at Vivo Ristorante, 18352 Lessard Rd, Edmonton. Spots are limited – to book your space email Malorie at

Day 1- How to maximize yield carcass & use Mangalitsa.

Demonstration will include seam butchery, fresh cuts, and what you can do with offals and lard.

Day 2- Charcuterie
Day will include an overview of meat curing around the world, curing & aging technics & methods for whole muscles, sausages, lard.

Not into butchery? No worries. Tickets for to Vivo Ristorante‘s dinner featuring Country Accent’s Mangalista pork created by Chef Michael Hassall on February 28, 2016, are also available. Tickets are 125.00 per person, call 780.756.7710 to reserve your seat. This menu includes beverage pairings:

red and butter leaf lettuce, limoncello vinaigrette, dried fruit, fresh fruit, toasted sunflower seeds

selection of cured meats, mostarde, pickled vegetables, rosemary crackers, crostini

pan seared scallops, mangalitsa lardo, beluga lentils, pink peppercorns

ricotta gnocchi, red wine reduction, mangalitsa ragu, pecorino

Roman-style marinade, roasted beets and carrots, parsnips, sour cherries, mushroom polenta

classic oreo with a selection of gelato