Dry-Aged Mangalitza Entrecôte Roasts from the grill


The meat of the Mangalitza pig is distinguished by its particularly strong marbling. It is much more marbled than conventional pork. The free-flowing, grazing and sucking of the Magalitza pigs is a unique meat flavor, which is more intense and nutty than conventional.

The meat is darker and fleshy but still tender and juicy. It is great to be ripened. With a Dry-Aging maturing cabinet, this is possible for everyone and does not always have to be costly by specialised butchers. A deliciousness is the roasting as a whole at low temperature in the grill. The gate is then classy and incomparably delicious. The fat-coated meat remains juicy at low temperatures and is an experience for the palate.


Serves 4 people | Difficulty: Intermediate


  • 2 kg pieces Entrecôte of Mangalitza, matured
  • pepper
  • salt
  • 50 ml soy sauce, light
  • 2 tbsp honey
  • some water


  1. Mix soy sauce, water and honey and add pepper and salt.
  2. Preheat the grill to 120°C.
  3. Bake the entrecote on the grill.
  4. Sprinkle with the marinade.
  5. Close the grill and spread every half an hour with marinade.
  6. After about 3 hours the roast is finished.

Tip: For the accuracy, a roasting thermometer is recommended.


Back to all posts

Dry Ager goodness, delivered fortnightly.

Join the meat press

Butcher Restaurant Home Foodie