Tuesday, March 4, 2008

Mangalitsa in Seattle

We recently delivered some Mangalitsa to two Seattle establishments -- Monsoon and the Washington Athletic Club.

Executive Chef Will McNamara of the Washington Athletic Club sent in his photo of some of the Mangalitsa. His pig was a 7-month gilt (female). There's not much meat on her, but it is very good. And Mangalitsa fat simply tastes fantastic.

If you want to eat Mangalitsa right now, you'd best get over to Monsoon or the Washington Athletic Club before it all gets eaten. A 7-month pig only has a carcass around 90 lbs.


bob mcgee said...

Beautiful pic of a beautiful pig!

Anonymous said...

Beautiful meat. What do they do with layer of fat?
-Sean Kelly

Heath Putnam said...

Mangalitsa fat has a different composition from typical pork fat. The bite is different, as is the fatty acid composition - so people really like it. Just check this out to see what I mean.

Hence, it isn't uncommon to see the fat left on the meat.Here's how they cut similar pork in Japan. Wagyu beef gets cut similarly.

Anonymous said...

I was intrigued to read this as I do research on pork and have performed nutritional and compositional analysis on many different samples from many different breeds fed many different diets. The taste and fatty acid composition is not the breed, Mangalitza in your case, that makes the difference, but rather what you feed it especially in the final month of growth. Other breeds show the same effects when fed high pasture diets instead of corn. In science it is important to understand the real cause, diet in this case, rather than the marketing of the particular breed.

The degree of marbling on the other hand is more genetic and thus breed related as is the small muscle growth and fattiness of the hog.


Heath Putnam said...

Anonymous -- please check out this study:


That's "Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize- and acorn-sorghummaize-based diets"

That shouldn't surprise anyone - genetics are a substantial determinant of meat quality.

Of course, the finishing diet is crucial too. But if you raise different breeds of pigs identically, you don't wind up with indistinguishable meat.

That's why chefs will tell you that the lard-type animals have better fat than meat-type hogs.

It is the same with cows. Wagyu have different lipogenesis than normal cows.

pmondo said...

if i didn't take the time to learn about your pigs and some one handed me a chop with that much fat on it i wont not be a happy camper going to have to save up and order some of your chops and find out for myself

Anonymous said...

^^ nice blog!! ^@^

徵信, 徵信網, 徵信社, 徵信社, 徵信社, 徵信社, 感情挽回, 婚姻挽回, 挽回婚姻, 挽回感情, 徵信, 徵信社, 徵信, 徵信, 捉姦, 徵信公司, 通姦, 通姦罪, 抓姦, 抓猴, 捉猴, 捉姦, 監聽, 調查跟蹤, 反跟蹤, 外遇問題, 徵信, 捉姦, 女人徵信, 女子徵信, 外遇問題, 女子徵信, 徵信社, 外遇, 徵信公司, 徵信網, 外遇蒐證, 抓姦, 抓猴, 捉猴, 調查跟蹤, 反跟蹤, 感情挽回, 挽回感情, 婚姻挽回, 挽回婚姻, 外遇沖開, 抓姦, 女子徵信, 外遇蒐證, 外遇, 通姦, 通姦罪, 贍養費, 徵信, 徵信社, 抓姦, 徵信, 徵信公司, 徵信社, 徵信, 徵信公司, 徵信社, 徵信公司, 女人徵信, 外遇

徵信, 徵信網, 徵信社, 徵信網, 外遇, 徵信, 徵信社, 抓姦, 徵信, 女人徵信, 徵信社, 女人徵信社, 外遇, 抓姦, 徵信公司, 徵信社, 徵信社, 徵信社, 徵信社, 徵信社, 女人徵信社, 徵信社, 徵信, 徵信社, 徵信, 女子徵信社, 女子徵信社, 女子徵信社, 女子徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信,

徵信, 徵信社,徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 外遇, 抓姦, 離婚, 外遇,離婚,

外遇, 離婚, 外遇, 抓姦, 徵信, 外遇, 徵信,外遇, 抓姦, 征信, 徵信, 徵信社, 徵信, 徵信社, 徵信,徵信社, 徵信社, 徵信, 外遇, 抓姦, 徵信, 徵信社, 徵信, 徵信社, 徵信, 徵信社, 徵信社, 徵信社, 徵信社,