We recently submitted some Mangalitsa samples to a national magazine. I heard that the chef in charge of the photo shoot grilled the sample Mangalitsa ham steaks, and reported that it was tough.
Mangalitsa isn't like normal pork. Our Austrian friends warned us that every Mangalitsa producer has the problem that some customers buy the meat, prepare it like normal pork, and then complain that it is too tough. The standard Austrian advice is that people should cook it slowly, at a low temperature.
We got the hams cut into roughly 1lb steaks because one problem we've had is that farmers market customers don't want large packages of meat. One downside of such small cuts is that some people really want to grill them.
I asked Adam Stevenson, Executive Chef of Earth and Ocean, what we should advise people to do.
Here is his advice:
Adam Stevenson and his staff prepare fantastic food. His prosciutto is the best I've had in Seattle, as is his Jadgrohwurst. Of course, I'm hoping that my customers, who got their Berkshire hogs in November, can equal or beat his prosciutto (based on our meat and fat quality) - but we'll have to wait and find out.I would brine it first for a few days, then slowly roast or smoke under
200deg to internal temp of 165 or so, pork fat seems to break up and
become oily and mealy of roasted at/to higher temps. You could then
finish on the grill for final flavor and eye appeal.
If you live in Seattle, I suggest you go get Adam's ham and cheese sandwich, made with his prosciutto (Cascade cured ham). My wife and I ordered one, and then immediately ordered another. It is an expensive sandwich, but in America, flavor is in very short supply.