Mangalitsa Delmonico pork steaks are cut from the Coppa or Collar muscle of the pig and are known for their tenderness and juicy flavor. They are often larger and thicker than other pork steaks, with a well-marbled texture and a rich, meaty taste.

To prepare Mangalitsa Delmonico pork steaks, they can be seasoned with salt and pepper, and then grilled, roasted, or pan-fried. They are best cooked to an internal temperature of 145°F (63°C), which will result in a tender and juicy steak with a slightly pink center.

Mangalitsa Delmonico pork steaks are a delicious and unique option for pork lovers who are looking for a premium cut of meat with exceptional flavor and texture.

One of the most flavorful steak available. Two (2), 8-9 oz Delmonico steaks (boneless). 1-1.2 lbs total.

Check out cooking instructions from our friends as How to Feed a Loon!

https://howtofeedaloon.com/delmonico-pork-steak/

From your kitchen

Pat dry, season and sear over medium-high heat. Finish over gentler heat to at least 145°F in the thickest part, then rest at least three minutes. Move away from flare-ups on the grill. Serve with potatoes or a crisp salad. Grilled Delmonico recipe →

From your kitchen

Sear over direct heat, then finish gently until the thickest part reaches at least 145°F. Rest at least 3 minutes before slicing. Grilled Mangalitsa collar steaks →