The ones I'm reading are the ones like this - the ones where people describe their responses to eating the stuff. There seem to be a few components to these articles:
- Marvel at the cost
- Marvel at the quality and addictiveness of the product
- Mr. Oak - (Kylan Hoover -- email@example.com) the man who will be the producer of the highest quality Mangalitsa pork in the Western Hemisphere, is going to make some serious waves. Nobody in America is going to have such pigs - and his will be marketed in the Bay Area, the best market for such pork. For what it is worth (and it is worth a lot there), he'll be "local".
- When I explain that Mangalitsa is similar to the Iberian pigs, people are going to know what that means (even if they don't believe me). The ones who try our stuff will hopefully become Mangalitsa converts. At some point, Mangalitsa will enter the foodie lexicon. It won't just be pig geeks talking about Mangalitsa.
- There are two providers of Mangalitsa in the USA now. There are no USA providers of pork from similar lard-type breeds (e.g. Iberian). Mangalitsa producers have a head start. Because the two producers aren't going to cut corners, "Mangalitsa" is going to mean "super-premium".
- More and more folks are having "revelatory" Mangalitsa experiences. The experiences parallel those of Iberico eaters. The decision to import and raise Mangalitsa is looking less and less crazy each day.