Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Mangalista pork

Have no idea how to cook it yet, but very excited. Supposedly out of this world. For the price it better be. I love my butcher.
image.jpg 1.4M
image.jpg 1.5M


  • Village IdiotVillage Idiot Posts: 6,951
    It almost looks like pure fat to me.  Am I looking at it wrong?

    Dripping Springs, Texas.
    Just west of Austintatious

  • IrishDevlIrishDevl Posts: 1,390
    I think it pretty much is.
  • IrishDevlIrishDevl Posts: 1,390
    You cut that off and render it down for cooking. Way overpriced, but give it a shot.
  • Cure it and smoke it?
    Simi Valley, California
  • nolaeggheadnolaegghead Posts: 15,981
    That breed came from Hungary - a cross with wild boar.  Developed as a lard pig - confit was a popular preservation technique before refrigeration.  Kind of a Kobe pig. Hairy like a sheep.

    You can cure it and use it for pancetta, or cure and smoke for bacon, or render down and eat and save the lard for cooking, or make cracklin's.   Anything you add it to you can sex-up the name "Mangalitza Pork ____".
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • IrishDevlIrishDevl Posts: 1,390
    Yes sir correct as usual. I cut off most of the fat and am rendering now. Smells fantastic. I will grill the meat, because that is how I am cooking tomorrow. But Hungarian acorn eaters is correct.
Sign In or Register to comment.