or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Mangalista pork...
New Posts  All Forums:Forum Nav:

Mangalista pork...

post #1 of 5
Thread Starter 
Anyone ever try it? I've been doing some research and I know it's expensive. It has a very high fat content and seems to be returning to popularity in fine dining. Just wondering if it really is THAT much better.
post #2 of 5

Well they certainly are a funky looking beast. Has some one been watching the new series "Meat Men" ?

If you can find a picture of a Magnalista vs a Berkshire or Duroc you can probably see the Magnalista is a real....Porker! They are uber-fat and seem to be the current hi-end pork trend.

Are they "That" much better? Well it depends on the price you pay.  I know I would like to have that piggy from last nights show on my butcher block! biggrin.gif

Here's a link you may find of interest;

 

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

 

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #3 of 5
Thread Starter 
Yea I read that article too...interesting, I may just have to break down and Ty it out.
post #4 of 5

It's well worth a try if the price is right. I really like the flavor of Duroc as well. Last year Costco carried a Duroc ham that was awesome. I use Berkshire shoulders for smoking when I can get them at a fair price and they have more than enough fat compared to the typical CAFO pork.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #5 of 5

Hey guys, I am 3rd generation Hungarian but I spent a lot of time in Hungary and lived a few years there which means I have not only eaten Mangalica (our spelling)  I have slaughtered and butchered them as well, interesting for a 12 year old.  I have no Idea how much it costs in the US or where US mangalica is raised I'm sure it has certain differences.  However I can testify that under proper care the difference really is great, wheather you're making a nicely seared chop, slow cooked stew, or even better salami and sausages really show the difference.  The fat is actually said to be healthier and easier for the body to digest, unfortunately all scientific studies have been pretty negative...I would say If your customers are the type to know there food its diffinetely worth it, and if you have a smokehouse or a place to cure, you should def make some Hungarian Salami or Sausages, Id happily translate recipes for anyone.

Sok Szerencset!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Mangalista pork...