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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 ____".
______________________________________________ Large and Medium BGE, Kamado Joe Jr, Akorn Jr, big effin' pellet smoker, gas grill, fire pit, FireDisk, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
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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LBGE, PBC, Annova, SMOBot
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 ____".
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, big effin' pellet smoker, gas grill, fire pit, FireDisk, pack of angry cats, two turntables and a microphone, my friend. Registered republican.