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Wild and Wooly: Mangalitsa pigs deliver a taste of Imperial Hungary

Source: The Furrow, by Steve Werblow With their curly, wooly coats and watermelon-striped piglets, Mangalitsa pigs are a throwback to earlier times. Breeders believe they track back to lines favored by Roman emperors, while historians note the breed’s role in feeding the Austro-Hungarian Empire, when lard was […]

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Fat, Hairy and Adorable: Mangalitsa Pigs Come to America

Sonoma Magazine by HEATHER IRWIN There are two things one immediately notices about Mangalitsa pigs: They’re really, really hairy, and they’re really, really fat. Even for pigs. But fat is making a comeback, and in the last few years this ancient Eastern European breed has become the […]

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Review: The Mangalitsa Pig: Royalty is Coming to America

By Francesca Shanks on May 1, 2015 This book is a love letter to a unique Hungarian pig breed, a breed whose history seems miraculous when compared to America’s agricultural traditions. The curly-haired Mangalitsa’s “genetics have remained untouched since 1833”—an almost unbelievable story for those acquainted with […]

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LA Chefs’ Suppliers – Winkler Wooly Pigs Farm

Source: examiner.com WInkler Wooly Pigs Farm in Windsor, California, with the recent arrival of Red Mangalitsa pigs from Hungary via the Netherlands, now has three distinct breeds of Mangalitsa: Red Mangalitsa, Blonde Mangalitsa, and Swallow Belly Mangalitsa. Tim Winkler has a breeding program to restore all three […]

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Iberico, Serrano, Mangalica, Oh My! The 411 on Spanish Hams

Source: thelatinkitchen.com by Julie Schwietert Collazo | Jul 16, 2014 Jaume Guerra looks at me with a blank stare when I ask how he became interested in the world of Spanish hams. “Ham is a part of life in Spain,” he says, as if it was inevitable that he […]

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Raised with Respect

Source: FSR Magazine SUSTAINABILITY // DANIEL P. SMITH // FEBRUARY 2015 In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen. “I was much more concerned about keeping my head above water than about where we were sourcing ingredients,” Chef Hanlon […]

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Pork Belly, Hungarian-style

Source: The Earthy Delights Blog The food world, like everything else, has its fads & fashions. Pork Belly may not the be the darling of star chefs that it was a year or two ago, but it’s always been a mainstay of rich, hearty ethnic cuisines. Pork […]

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The Magic of Mangalitsa Pork

Source: CAROLYN BANFALVI, gourmet.com It tastes like beef and has more delicious fat than almost any other kind of pig. So why have so few American foodies tried Mangalitsa? It was Michael Clampffer’s first trip to Europe, and for five days he ate and talked about almost nothing […]

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Emerging: melocco Anna – I spent 5-6 years have been among the hams! (translated)

Source: marieclaire.hu Why do you feel the need to create the mangalicákról movie? Mainly because in my experience people know almost nothing about these animals. You can hear the mangalicákról more and more, but in people’s minds but rather only a vague picture loom, I wanted to […]

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Tony Incontro Treats His Charcuterie Like His Children

Source: plateonline.com Tony Incontro’s infatuation with salumi started around age eight, when he’d help his Calabrian grandfather clean casings and butcher pork shoulder in the garage for a holiday sausage dish. It’s no wonder he now serves as head salumist/sous chef of Del Dotto Winery in St. […]

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