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?
I've purchased Boston Butts from Tom (Heath Putnam Farms) on a few occasions and had a great experience with one exception. The meat is wonderful, and if prepared well, is incredibly tender. The pork is dark and has almost a wild boar flavor. One time though, Tom sold me a large shoulder that wasn't the best quality.
Star Meats will be receiving one whole Mangalitsa next Saturday (6/25). Come down and watch us cut it up at 2pm if you'd like. We'll only be getting one so call ahead to pre-order cuts 510-652-7712. Doesn't look like we'll be able to get another till the fall, so get it while the gettin's good.
3068 Claremont Ave
Berkeley, CA 94705
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."
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.