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Mangalista pork

IrishDevlIrishDevl Posts: 1,390
in EggHead Forum
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.

Comments

  • Village IdiotVillage Idiot Posts: 6,958
    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.
  • SoCal_GrillerSoCal_Griller Posts: 511
    Cure it and smoke it?
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
  • nolaeggheadnolaegghead Posts: 26,710
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    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.
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