The Magic of Mangalitsa Pork

Keith Luce with a Mangalitsa hybrid pig

The Mangalitsa is a rare pig breed that is native to Hungary

“ With the Mangalitsa, it’s a fine cooking pork, but really, it’s all about the fat,” says Keith Luce, who instigated a program at Washington State’s The Herbfarm restaurant to raise its own Mangalitsas a few miles from the restaurant. “We rendered the fat, we whipped it, and spread it on bread.”

Read about the pigs in The New York Times and Gourmet Magazine.

http://www.gourmet.com/food/2009/01/mangalitsa-pork

http://www.nytimes.com/2009/04/01/dining/01pigs.html?_r=1&pagewanted=all

Chef Luce has introduced the Mangalitsa to the Luce & Hawkins menu.  Peter Gianotti praised Chef Luce’s pork belly in his recent review in Newsday:

“A square of pork belly, which must have cooked all-day, arrived moist and tender, almost lacquered on top, paired with ovals of smoked-pork tenderloin and peas, completed with a hint of just-snipped mint.”

Perhaps, Chef Luce will raise the Mangalitsas on the North Fork soon.

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