Here's what he says about the hogs we sent them:
The baby Mangalitsa had fantastic flavor and fat development for being such a young animal, more so than a comparably aged Berkshire...
The Berkshires were great as well. Really beautiful hams with a great cushion of fat. I can't wait to taste the finished product. We also got really nice, thick slabs of back fat which we cured for lardo. With the rest we made: guanciale, reosette de Lyon, Truffled cervella, saucisson a l'ail, bauchspeck, cured and confit hearts, rendered lard, chicharon, a couple variations of pate de campagne and loin and sirloin roasts.
The only problem I had with the packaging was that I wish they would have removed the whole head before spitting and also that they cut portions of the cheek and face off the head. The way it was processed, we lost the tongue and it made it impossible to roll and braise the pig's head like we normally do. Not a big deal at all, just something to consider.
At some point, we'll have some pictures.
I'm relieved it worked out well. It is no surprise the Mangalitsa, even a piglet, had better fat than a typical pig.
His problems with the head are due to the USDA mess. We have only one plant that scalds. They are so busy right now, we can't pay them enough to do a better job on the heads.