An article in today's Sacramento Bee has me dying to find mangalitsa pig:
According to the article, the hogs are bred in Hungary and the Balkans for their lard. "The fat cap on the Mangalitsa is almost comical."
I am totally, utterly sold.
Those raised on the Suisun Valley Farm are finished on acorns seasonally.
Before I go to Corti Bros. in Sacramento, has anyone seen this breed in the Bay Area?
If my memory isn't totally faulty, the guys at the butcher counter in the rear of Star Grocery in Berkeley once told me awhile back that they were getting a Mangalitsa pig delivered, but that was some time ago - might've even been when Baron's Meats was still running that counter.
From last year in the expensive ham discussion.
"New contender Mangalica from woolly-haired Mangalitsa pigs. Hams from the pigs are being cured near Segovia Spain The slices, streaked with mellow fat, are rich, salty and sweet, similar in color and flavor to Iberico ham from Pata Negra pigs, but more buttery. Imported by D'artagnan at $550 for 15lb bone in and $500 for 7lb boned."
Had a dandelion and cherry salad that came with mangalitsa lard at Perbacco a few days ago so, clearly, there must be a supplier somewhere. Maybe you could ask Staffan where he gets it.
Yes, Mangalitsa produced by Heath Putnam Farms (a.k.a. Wooly Pigs) is available in retail cuts and quantities directly from Wooly Pigs through me. I can be reached at 415.648.4762 or email@example.com.