Posted 21 November 2010 - 07:40 PM
Last weekend my wife and I and another couple participated in this event at Mosefund Farm in northern NJ, where we learned how to slaughter, butcher, and prepare and cure Mangalitsa pigs, led by Christoph Wiesner and his wife, Isabel, an Austrian couple who raise the animals on their farm.
We'd had this farm's pork in the past at a Mangalitsa dinner at elements in Princeton, NJ, so we knew the quality of the product going in. In any case, we had an amazing weekend. It was a great group of people, we learned a ton, and it was delicious.
The main reason why I'm posting is that I want to spread the word about this product. Mosefund is currently selling at the New Amsterdam Market every Sunday. (I think the market will be open for four more weeks.) We went today to see Christoph demonstrate his butchering skills and to reconnect with some people from the class. We hadn't even heard of the New Amsterdam Market, but it's a lot of fun (Luke's Lobster, Porchetta; need I say more?).
One thing I can say is that all Mangalitsa is not equal. The very first time we had it it was from some place out west, and it was totally unexceptional.
Mosefund is doing it right. This pork is in a different league from any other pork we've had, including Berkshire at Blue Hill, Berkshire from Lobel's, Bryan Flannery's pork, etc. (and this is all excellent quality pork). The meat is almost red in color, it's extremely marbled, and the fat is somehow very flavorful but "clean" tasting at the same time.
Not sure where to get this once the market is on hiatus... maybe try contacting the farm. Michael Clampffer, who is the chef at the farm and who is in charge of their Mangalitsa effort, is a super-nice guy and I'm sure would be glad to hook you up in some way.
Posted 22 November 2010 - 02:39 PM
Like you I found the pork to be ok but not enough better to be better than other local hogs. The lard was quite nice.
Edited by RobertCollins, 22 November 2010 - 02:41 PM.
Posted 22 November 2010 - 04:56 PM
I thought that was wonderful and meant to go back once their little piggies grew to maturity. Unfortunately I have been working and in grad school and have not had the time. But I will be back as soon as I have some free time on my hands again. Hopefully I can buy a slightly smaller piece this time.
Posted 23 November 2010 - 07:41 AM
One of our local grower raised seven mangalitsa hogs last year and finished them on pecans. They had a huge volume of fat with wonderfully marbled red meat. The Chicago restaurants who received the pigs thought there was too much fat.
The pigs were very friendly and they became more friendly as they matured. Too friendly was the description.
One of the finest multi-course dinners ever in my experience.
Posted 23 November 2010 - 07:56 PM
As for the meat, absolutely delicious. I ended up making some incredible guanciale and pancetta from some of the meat that I took home.
Posted 24 November 2010 - 08:58 AM
Posted 28 October 2011 - 09:16 AM