Brad Mohr's Mangalitsa Roast

Photo by Brad Mohr

Bard Mohr just wrote about his Mangalitsa roast. The photo above is his. It is great to read stuff like:

It was the most amazing and unique pork I've ever tasted. Rich and flavorful in an almost beefy sort of way. Even the juiciest, best-prepared roast pork often has a very firm cardboardy texture. This had none of that. And that fat! I should mention that I've never been one to blindly chow down on fat; I'll trim away even a thin band of fat from my meat before it goes in my mouth. But this stuff was completely different. It was light and almost airy; soft enough to spread (say, in place of butter on a nice hunk of crusty bread). And the outermost layer was salty and crispy and smokey.