Mangalista pork

Comments

• Village Idiot Posts: 6,959

  June 2013

  It almost looks like pure fat to me.  Am I looking at it wrong?

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  Dripping Springs, Texas.
  

  Just west of Austintatious

  
  

  
  

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• IrishDevl Posts: 1,390

  June 2013

  I think it pretty much is.

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• IrishDevl Posts: 1,390

  June 2013

  You cut that off and render it down for cooking. Way overpriced, but give it a shot.

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• SoCal_Griller Posts: 516

  June 2013

  Cure it and smoke it?

  Simi Valley, California
  LBGE, PBC, Annova, SMOBot

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• nolaegghead Posts: 36,315

  June 2013

  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 ____".
  

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  Stike's troll account
  

  
  
  

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• IrishDevl Posts: 1,390

  June 2013

  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.

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