Tuesday, December 30, 2008

Mangalitsa in Hungary


Pictured at top, the entree from the 2009 Budapest Opera Ball:
Mangalica Pork baked in Beer, stuffed with Spinach and Pine Nuts with Chestnut-Maple Syrup, Thymed Mushrooms and Zucchini

Filet of Venison with Juniper and Cranberry, in Almond Crust with Red Currant Dressing

Breast of Guinea Fowl filled with Porcini Mushroom, Pear Purée

Sage scented Vegetable Risotto
I believe the two mostly white objects at 12 and 6 o'clock are the Mangalitsa: pieces of stuffed fat. It only works because fat from properly fattened Mangalitsa is so divine.

Then there's what looks to be a festival, "Nemzetközi Gömböc Fesztivál". It looks like they slaughter some pigs. The picture of the fire shows a pig getting de-haired by flame, one way of getting the hairs off. Other ways include skinning the pig, scalding and shaving.

Cute and Fat Mangalitsas

Removing the Hairs
A Tasty Piggy

2 comments:

Vanda said...

I believe the traditional method is to burn off the hair using hay. High heat, burn off fast. Then using hot water scraping off the remains.

By the way, "gömböc" is sort of like head cheese. All the bits and pieces that don't fit anywhere else go in it.

Heath said...

I think traditionally people used straw. It gives the bacon a good taste. Nowadays it seems people use propane, like here: http://www.regionaplo.hu/motor/php/index.php?f=7&a=134&c=2690&o=0&t=1&portal=kk&lang=1&PHPSESSID=426586d42ff07ddc46e58456b779824e

I have heard of people using propane, but then also burning a little straw on the carcass, to give it the desired taste.