Tuesday, December 28, 2010

We'd say ... Yes

The point is the breed, as well as the raising.

Is the Mangalitsa the Next ‘It’ Pig? - NYTimes.com

"Well, maybe not yet. Mangalitsa — despite its unctuous, intense flavor — has a very long way to go before it can push aside the better-known porkers. But a small band of farmers and purveyors think this obese breed, only recently returned from near-extinction, can become the next It Hog in the great American pig-out.

The curly bristled Mangalitsa hogs are the most corpulent and unusual in a parade of breeds that has found favor among chefs for their richer taste and fuller fat, including Berkshire, Tamworth, Red Wattle and Gloucestershire Old Spots.

But this year, buttery Mangalitsa pork made it onto the pristine menu at Thomas Keller’s French Laundry in Yountville, Calif. Mangalitsa (MAHN-ga-leet-za) has been a menu item at Le Cirque, Blue Hill at Stone Barns, Eleven Madison Park, Insieme and Vandaag. And Locanda Verde, Morandi and Seersucker have used Mangalitsa lard in pastry-making."

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