Hello Everyone,
On Monday Sept. 21st Michael Clampffer from Mosefund Farm brought us a half of a Mangalitsa hog. On Thursday he joined us for a day of fabrication, dinner and finally a demo for the Gourmet Society. The hog was really something! For those of you who don't know this breed it is known as a very rare and high quality lard pig from Hungary/ Austria. (View my previous posting on the breed.) The fat was thick, soft and very white and the meat was a deeper red than most pork. The feed and genetics make this hog a pork lovers dream.
Before our demo we enjoyed a remarkable dinner at St Andrews and Chef Mullooly cooked off the Mangalitsa tenderloin for our table. It was fabulous! Very deep red color and rich. Thanks to Chef and his crew!
We then conducted a tasting for the students at the Danny Kaye Theater which consisted of a slow roasted loin and fresh ham and also some sweet Italian sausages that were about a fifty fifty fat to lean ratio. Very rich all around. You simply can not eat too much of this because it fills you up so much. Michael did a wonderful job explaining the history, genetics, raising techniques, and customers that are now using his Mangalitsa. The word is spreading about this very high quality hog! Michael is offering a class on how to divide a carcass and make some very unique lard products in the early winter. Check out his site. http://www.mosefundfarm.com/mosefund_mangalitsa.html
My teaching assistant, Steven Bookbinder helped with the fabrication and we are currently in the process of making bacon, lardo and rendered fat among other things. We have photos of it and I'll post a follow up soon.
Great post Tom. I'd love to try this breed and keep threatening to drive up to Mosefund...
ReplyDeleteBTW the link to your book on Amazon is broken. If you click the book it takes you to the Amazon home page and NOT the page with you book.
If I may ask, what finish protocol does Mosefund use for the Mangalitsa? I know Heath Putnam does barley, which is traditional in Austria. We (Woodlands Pork / Black Oak Holl'r Farm) use barley as well as seasonal field crops, and of course tree nuts in the fall, when our pigs forage the mountainside. Please send my best regards to Chef Maraldo if you see him.
ReplyDeleteThanks some much for having back up to CIA chef it was a blast!!!
ReplyDeleteYes i use only barley, wheat and hay in the finish. Nothing else. Controlling the final 2 months is the most important step. Some tree nuts are good and some are not.
www.mosefund.com
Michael
Here is a link to some pictures from the class at CIA. on our facebook page
ReplyDeletehttp://www.facebook.com/pages/Mosefund-Mangalitsa/75697132450?ref=ts#/album.php?aid=109139&id=75697132450&ref=mf