Thursday, December 31, 2009
Starting on page 132, the article "The Cooking Light Way to Eat" has 10 rules for healthy eating in 2010.
Point #7, pages 142-145 is "Indulge Adventurously", written by Rebekah Denn, a James Beard award-winning writer who knows firsthand how tasty Mangalitsa can be.
As explained in the article, I'm responsible for bringing an indulgent treat, Mangalitsa pork, to America. As others have shown, and as our customers confirm, Mangalitsa is uniquely flavorful, juicy and tender.
My tip for first-time Mangalitsa consumers is to order the bacon sampler. As I've explained before, some demanding consumers think this stuff is very tasty.
If you don't want to order bacon, you could try a loin roast (chops), shoulder butt or a belly - but you'll have to call 1-866-767-2464 to order that stuff, because it isn't in the online store yet.
Basically, there's a French company making very good tasting Camembert cheeses from pasteurized milk. They've optimized their process to produce cheese that meets US requirements while still tasting very good.
There's reasons why a number of consumers might reject the French stuff: it isn't locally-produced, it isn't organic and it is made from pasteurized milk. Nevertheless, it wouldn't surprise me if the French stuff tastes better than some Camembert that is locally-produced, organic or made from raw milk - because the French producer, Mr. Mons, decided that he wanted to produce something that tastes good.
Wooly Pigs has made similar choices - as a result, our pork tastes incomparably better than other options. Just raising pigs with Mangalitsa genetics gives us a huge advantage, which we compound with other techniques.
Wooly Pigs has chosen to produce the best tasting pork it can and make it available at a reasonable price. At this time, given our scale of production, that requires killing batches of pigs, cutting them and freezing them. In the future - when we produce many more pigs - it may be possible to avoid the freezing.
There is some resistance from some chefs (in some parts of the USA) that, for instance, "don't buy frozen meat" or insist on "buying locally" (where they've got some standard for that) or "buying certified organic" - but like Mr. Mons, the cheese producer mentioned in the article, we've had to make compromises.
A number of very respected restaurants - some with Michelin stars - have decided that Wooly Pigs brand Mangalitsa is the stuff they want to buy and serve. They could serve cheaper, never-frozen, locally-produced pork, but they choose not to, because it doesn't taste as good.
Wednesday, December 30, 2009
Tuesday, December 29, 2009
Monday, December 28, 2009
Bruce King is putting all this into practice, feeding his pigs unwanted wild-caught pacific salmon.
I'm willing to bet that Bruce tried eating some of the salmon himself. It is looks hard to resist.
... They like skin-on fillets better than the skin-off. They'll dig through a pile of fish and eat all of the salmon before they eat any of the other types of fish...That's one funny thing about pigs and other animals. They've always got preferences. You can witness that behavior pretty much anytime you put down a variety of food - like Mangalitsa bacon. People will typically eat their favorite until it is gone, and then move on to their next favorite.
Saturday, December 26, 2009
Here's a sample (emphasis and elisions by me):
It simply is not possible to compare the two meats using the same scale. The Babes in the Woods (the meat-type breed pig) fresh side is earthy and densely chewy, like meat from a past we're to young to have been part of. The Mangalitsa - all of it, including the loin - is completely different. The fat melts in your mouth and the meat is delicate and sweet, even with the hickory smoking... That said, the jowl was among if not the best cured bacon we've ever had.
Not surprising the jowl was the favorite. Many think that. It is wonderful that so many people love the jowl bacon - but really, pretty much everyone who buys it loves it.
I'm happy someone liked the loin so much - that's the bacon that people are reluctant to try, because it is such a novel product. It is also the first time we've made that product. I'm confident we can make it even better next time.
Although Courtney complains about the smokiness, a lot of customers remark that they like the smoke a lot. One thing - the smoke is real smoke, not liquid smoke. Based on the responses I'm hearing from people, I think they can taste the difference.
Finally, it is a humbling experience to have people buy products from Wooly Pigs and take the time to go on the web and write such positive things about them.
Friday, December 25, 2009
A disproportionate number of Wooly Pigs customers cook sous vide, compared to the population at large. I mean professional chefs and - perhaps more importantly - people cooking at home.
I suspect that is because the same people who read about a new cooking device that produces uniquely high-quality results are the same people who seek out a new kind of superb meat and fat. Here's an example of such a person.
In order to do some research, I bought a Sous Vide Supreme.
For my first try, I just put some Mangalitsa belly, salt and pepper in a vacuum bag and cooked it at 180F (82C) for about 8 hours. I wanted to eat the results that night, so I did it hot and short. In the future, I'll do it lower, to get higher yield.
You read about sous vide food having unmatchable textures - just as you read about Mangalitsa fat having amazing mouthfeel - but until you experience it, it is just a bunch of words. This Mangalitsa belly I cooked really melted on the tongue. The people who ate it said it was the best Mangalitsa belly they'd had.
I don't have any photos - I wasn't planning to write about my first sous vide experience, but it turned out so positively, I figured I'd let people know that I'm sold on the Sous Vide Supreme. Until the thing breaks or catches on fire - or does something equally awful and unexpected, I'm sold on it.
One reason sous vide interests me is because when done properly, sous vide cooking allows one to achieve higher yields. As this website (selling sous vide technology explains):
"Developed in the mid-1970s in France by chef Georges Pralus who was looking for a way to reduce product loss when cooking foie gras. Pralus found that by cooking foie gras sous vide, he was able to achieve much higher yield and improved texture."
As it further explains:
"food cannot be overcooked, as it is heated exactly to desired core temperature. This is especially helpful when using expensive ingredients like Kobe/Wagyu beef or fois gras..."Wooly Pigs brand Mangalitsa is in that category - as pieces like these attest.
Wednesday, December 23, 2009
Wooly Pigs brand leaf lard is now available from Foods in Season - in their online store. Or you can call 866-767-2464 and order the lard and a bunch of other stuff.
Leaf lard from our pigs is superior because we control various variables to produce high quality fat. I've also worked personally with our processor to make sure they render the lard properly.
The lard isn't hydrogenated. There's no preservatives. Hence it is "pure" lard.
This stuff is great for: making biscuits, cooking sous vide and making spreads, frying chicken, making pastries, cooking vegetables, etc.
Tuesday, December 22, 2009
Sheri Wetherell has a new recipe for Christmas tamales on the Foodista blog, made with Wooly Pigs brand Mangalitsa lard.
Sheri has a recipe for pork tamales on Foodista. She and Barnaby Dorfman are principals at Foodista, the cooking encyclopedia that anyone can edit.
I encourage everyone with a favorite Mangalitsa recipe to put it into Foodista. There's already ones for jowl, belly, bacon, chicken confit and chops - but it would be great to have more.
If you don't live in Seattle or San Francisco (and buy directly from Wooly Pigs), you can buy our lard and other products from Foods in Season by calling 866-767-2464.
Monday, December 21, 2009
Although you can't order lard right now, Foods in Season will have that in place very soon.
As someone with experience with information systems, I thought I'd better test the new store, which has already been improved since I wrote about the experience.
To test the store, I ordered up a bunch of bacon, sending it to:
- My accountant, a serious foodie.
- Bob del Grosso, the sort who'll buy a Mangalitsa jowl and make his own guanciale.
- Vanda, my go-to Hungarian translator.
They all liked it.
I'm not surprised. I don't think there's a better bacon for sale online. It was great to be able to sit in front of a computer, type a bit and press some buttons - and set in motion the automatic delivery of Wooly Pigs brand bacon to these people.
I'm glad people are so happy with the products - this is only our second batch of Mangalitsa bacon, and just the first batch to include the cured loin. Selling stuff to people is a great way to get feedback so we can make better products in the future.
Sunday, December 20, 2009
Wooly Pigs recently sold more than 100 feeder pigs to Mosefund. The pigs just arrived. There's purebred Swallow-belly Mangalitsa and pigs with 75% Mangalitsa genetics.
Michael Clampffer of Mosefund uploaded a video of the pigs to Facebook.
In the video, the racket is the feeder lids bouncing. The pigs are fighting because to establish a pecking order. It should die down in a few weeks.
Saturday, December 19, 2009
Looking at the photos, I recognize certain behaviors - e.g. dominant pigs taking a spot directly under the tractor's bucket, resulting in them getting covered in food. It is even more ridiculous in real life. You might think they'd be scared of the big metal thing, or the hundreds of pounds of food that fall out of it. After a few times, they aren't afraid.
It is fun to watch the pigs feed. Like other important activities - breeding and fighting - they give tremendous focus.
Friday, December 18, 2009
There's an article about the Herbfarm feeding their pigs scraps.
A casual reader might think they finish their pigs on scraps. That's not the case - because finishing pigs on scraps typically results in soft pork.
As I've mentoned many times, quoting Harris on the Pig, "Pigs will eat food which, but for them, would be wasted," -- and that includes ice cream, condensed milk, pumpkin puree, etc.
Thursday, December 17, 2009
The article states incorrectly, "Domestic pigs develop more muscle and store less fat than their wild ancestor, the wild boar."
Although it is true in general that domestic pigs are leaner and more muscular than wild boar, lard-type breeds like the Mangalitsa, which are domesticated, are quicker growing and more lardy than their wild boar ancestors.
They've got a pallet of ice cream - 2000 pounds. It would make some pigs happy. It can't be fed to humans.
If you live near Warwick, RI and want to get some free ice cream for your pigs, call 401-263-3492. If you know someone who has pigs near Warwick, please let them know about this opportunity.
I've written about this phenomenon - the fact that pigs will eat things that people and animals won't eat, makes them very special. When raised on food waste, pigs are about as "sustainable" as it gets, and reduce incidence of disease and vermin.
Best of all, the pigs love to spend hours rooting through garbage to find the tasty bits - unlike, for example, goats - who are ridiculously fussy in comparison. Never send a goat to do a pig's job!
Bruce King, a Washington farmer, has some blog posts about feeding his pig food waste:
condensed milk backstory
thoughts on free food
more free food
Monday, December 14, 2009
There's a nice quote in the new post:
I think that's great news. Of course, I'm not surprised. Our pigs are of course very special, and Wooly Pigs provides advice (backed by science and Austrian experience) on how to finish pigs for maximum quality. I don't know how Stan finished his pigs, but based on previous experience, I expect the people who eat those pigs will say they have the best meat and fat they've ever eaten.
"These truly are a special breed of pork. I’ve attached a couple of pictures after starting to break them down. Look at the color of the flesh—fuck 'the other white meat,' this is tasty goodness. We cooked up the 'skirt' steak. The flavor was so clean and rich and delicious I’m looking forward to the other parts."
As someone running a breed-oriented meat company, I noticed something in Scheerin's quote above, "These truly are a special breed of pork."
Technically speaking, Stan's pigs are hybrids (75% Mangalitsa genetics). They aren't in any breed. Such pigs look like the ones in the picture above. They are very much like purebred Mangalitsa pigs, but in some ways they perform better than Mangalitsa pigs, in other ways they don't.
I've been reflecting on this issue lately because I had some inquiries about feeder pigs. I explained that there were purebred feeder pigs for sale, along with crossbred pigs (75% Mangalitsa genetics). A couple of customers asked, "what are they crossed with?"
My answer was, "meat-type pigs". In response, the customers asked, "what breed?"
Although we can produce such information, I felt it was important to refuse to provide the information, because if they think the details of the 25% meat-type genetics matter, they really don't understand what they are buying.
E.g. imagine if 99% of all dogs were companion dogs - Pekingese, Pugs, Yorkshire terriers, and they were primarily rated on their ability to function as companions. Let's imagine that companion dogs have the following traits:
- Small size.
- Ability to bond with their masters.
- Temperament to ride around in a small carrying case.
In the pig world, almost all pigs are meat-type breeds or crosses. They produce lots of lean meat, cheaply.
For biological reasons, if one needed to produce lots of cheap and healthy companion dogs, the lowest cost companion dog would likely be a hybrid companion dog. E.g. 1/4 Pekingese, 1/4 Yorkshire and 1/2 Pug.
Whether or not you'd pick exactly those breeds, theory says you'd pick the two most maternal (and unrelated) breeds to be the 1/4 breeds in the mix, and you'd pick the a male of the most "companiony" breed as the terminal sire.
You'd breed Pekingnese to Yorkshires, producing F1s (50/50). Because the two breeds are unrelated, you'd get maximum heterosis. That gets you lots of cheap healthy "companiony" puppies with good reproductive traits. You'd keep the females from those matings - because they ought to produce even more puppies for the same cost.
In the British pig world, a typical maternal cross would be Large White and a Landrace. The resulting F1 females are amazingly good at weaning pigs.
To produce your companion dogs for sale, you'd breed your F1 females to your Pug terminal sires, producing excellent all-round companion dogs.
Theory says that even if the Pugs are too "companiony" than what people want in a dog, they could make great terminal sires, because they'll compensate for the fact that the maternal breeds aren't "companiony" enough.
In the pig world, the typical pig comes out of such a system, with the Duroc (an extreme meat-type breed) being the terminal sire. In Europe, the Pietrain is a popular terminal sire. As with the dogs, the Pietrain (and Duroc) is so lean that you don't necessarily want to eat them - but they impart the desired traits to their offspring, explaining why Duroc and Pietrain boars sire so many of the meat-type pigs that people eat.
Someone might ask, if the terminal sire is so great, why don't people just raise purebreds and eat them? The answer is that terminal breeds typically have disadvantages, because they are selected for extremes. They are used in systems that make the most of their advantages while minimizing their disadvantages. It would be surprising if a terminal sire (like a Pietrain) was good to eat.
Then imagine a company came along with a Komondor, importing it from Central Europe - a big livestock guardian dog that is not at all like the companion breeds. It can't fit in a purse, and it has a natural livestock guarding instinct. It is incredibly brave, comes from Hungary and has a woolly coat and striking appearance.
A company would do that because it perceived that not everybody wants a companion dog, just as not everyone wants cheap, lean meat. Some want a dog that will guard their property. In the case of pigs, the company is Wooly Pigs, the breed is the Mangalitsa, the customers are the most demanding restaurants and consumers, who want a want a pig that tastes the best. Wooly Pigs imported the Mangalitsa because in the Western Hemisphere, there are no reasonable substitutes.
When it comes to companionship, the Komondor is terrible. It fails one major test - being able to fit into a purse or dog carrier. Yet when it comes to guarding livestock, the companion breeds - and crosses of them - are all terribly inferior to the Komondor.
Similarly, the Mangalitsa is terrible at producing lean meat cheaply. But it produces incredibly dark, juicy, marbled, tender meat, something that meat-type breeds (and crosses thereof) can't do well.
Of course, there are Pekingese, Pug and Yorkshire fans, and to the extent that those breeds are different, people talk about how much better Pugs are than Yorkshires, and vice versa. They tend to talk about how their companion dogs are better or worse companions. They don't tend to talk about how their companion dogs are good at guarding livestock or fighting other dogs - because that's not what those dogs are are for.
Yet in the pig/pork world, you've got consumers talking about how one meat-type breed tastes better than another meat-type breed, when really, meat-type pigs are about producing lots of cheap lean meat, not producing pork that tastes good. If people were consistent, they'd be bragging that their favorite meat-type breed produced leaner, cheaper meat than other breeds - because that's what meat-type breeds are for.
The Komondor owner thinks it ridiculous to consider the relative merits of a Pug guard dog versus a Yorkshire terrier guard dog. The pit bull owner probably can't find time to consider whether Pekingeses or Pugs make better fighting dogs.
Similarly, a Mangalitsa owner thinks people who talk about how juicy and flavorful their meat-type pigs taste are silly - because compared to a Mangalitsa, they taste dry and relatively flavorless.
The analogy between Komondor and Mangalitsa is imprecise: the Mangalitsa is an extreme lard-type breed; it defines the fat end of the spectrum. There is no other breed that fattens easier or has darker, juicier, marbled, flavorful meat. I don't know that the Komondor is the best guardian breed.
If someone produces a dog that is 75% Komondor and 25% companion breed, it will be a lot like a Komondor. It probably won't behave like a Komondor in all respects, but it will almost certainly be a lousy companion dog, and it will almost certainly be a better livestock guardian than all companion breeds or their crosses.
If you produced a 75% Komondor (25% companion breed) hybrid dog and offered it to someone, and they asked, "what is it crossed with", you'd be correct in saying, "it doesn't matter," because the difference in performance between a 75% Komondor 25% Pekingnese and a 75% Komondor 25% Yorkshire terrier wouldn't be meaningful. Both of those dogs are likely to be really great watchdogs and guardian dogs by the standards of companion dogs. They'll be terrible companion dogs; it definitely won't be possible to lug such a dog around in a knitted carrying bag.
To the extent that the Pekingnese and Yorkshire are different, the differences in the 75:25 cross are made smaller, because only 25% of the genetics are coming from those quite similar breeds. Whatever differences there are, they can't have a major impact in the final outcome.
In reality, anyone who is contacting Wooly Pigs to buy feeder pigs isn't contacting us because we've got 75% Mangalitsa 25% Duroc pigs versus 75% Mangalitsa 25% Yorkshire pigs versus 75% Mangalitsa 25% meat-type pigs. People contact Wooly Pigs because we've got pigs with Mangalitsa genetics, and increasingly, people are coming to understand that such pigs, when raised for maximum meat and fat quality, taste incomparably better than all other pigs on America's market.
A more reasonable question for a consumer would be, "how does the 75% Mangalitsa differ from the purebred Mangalitsa?"
The answer: purebred Mangalitsas generally cost a lot more to raise, have higher vet bills, have more fat in the carcass and have tastier meat. The eating-quality differences are imperceptible to most consumers, because they've been eating meat-type pork all their lives.
Friday, December 11, 2009
Although the store is modest now, this is a very exciting thing for Wooly Pigs.
Finally, Americans who want to eat bacon from Mangalitsa pigs - the sort of pigs used by the most demanding chefs - can order it with a credit card from the privacy of their own homes. They don't have to talk to a person. They can just click and type a bit, and the Mangalitsa bacon will come, like magic.
It has taken years to get to this point - because to do this sort of thing and make it work, you've got to have sizable "pigflow" and processing to match. Wooly Pigs is finally producing enough Mangalitsa that we, together with Foods in Season, can make this work.
This is the first day the store's been up. It will be fun to watch things rapidly improve.
- Right now, payment is handled through PayPal. Many people like using PayPal, because the merchant doesn't get your card info - but it makes it a bit more work to buy, and potentially confusing.
- Right now, there's a limited selection of Mangalitsa products for sale. In the future, I expect that everything they sell over the phone (866-767-2464) will be available online - including our salami.
If you want Mangalitsa bacon sent to you, without having to talk to a person - you can order it online.
I'm so happy about this: Foods in Season, a gourmet purveyor with an excellent reputation, is running an online store - and its first products are made by Wooly Pigs.
Tuesday, December 8, 2009
Thursday, December 3, 2009
I saw an article in the Illinois Times about Mangalitsa pigs and pork by Julianne Glatz. It is quite informative.
The article's photos really stood out.
E.g. there's a photo of some meat. It looks pale and lean, like chicken. I've reproduced it above, along with a photo I took of a Mangalitsa roast. I don't think they've killed their pigs yet in Illinois, so I'm guessing they just got a stock photo of pork. The article does explain that Mangalitsa pork is very fatty, but you wouldn't think that if you just saw the stock photo.
They've also got a picture of Swallow-bellied Mangalitsa with a hernia. That probably has people scratching their heads.
In any case, I'm just happy to see people excited about this stuff.
I understand that Foods In Season has sold Mangalitsa (by Wooly Pigs) in the Chicago area, partly due to previous similar publicity. Basically, some people who hear about it want to try it - and Foods in Season is essentially the only distributor that's able to take an order and FedEx the stuff off.
Wednesday, December 2, 2009
Wooly Pigs's first salami will be a Hungarian-style salami: paprika-spiced with light smoke. My first taste of Mangalitsa was some Hungarian salami, by Pick.
It will be interesting to see how good we can make it. One big problem will be getting the right paprika.
Jacqueline Church has a post about Mangalitsa leaf lard.
She use some lard from Jason Bond's pig. I wrote about that before.
Foods In Season can send you Wooly Pigs brand Mangalitsa lard and bacon - just call 866-767-2464.
Anyway, this talk of lard reminds me of something.
Often people talk about leaf lard and how it is superior to non leaf lard. Although that may be a useful heuristic when dealing with meat-type pigs that aren't raised for high-quality fat, when dealing with extreme lard-type Mangalitsas that are fed for high fat quality, it isn't clear to me that leaf lard is better than non leaf lard.
I haven't done rigorous baking experiments, but as far as how it looks, tastes and smells, I can't tell my Mangalitsa lard from my Mangalitsa leaf lard.
Given a choice between some Mangalitsa lard and some leaf lard from a non-Mangalitsa pigs, I'd take the Mangalitsa lard. My own experiments with Berkshire hogs (fed along the lines of my Mangalitsa pigs) have told me that the Mangalitsa fat (leaf or non-leaf) tastes much better than Berkshire fat.
I've discussed this before - some day, this is going to put a lot of chicken and pig producers out of business, because vat meat will replace "real" meat.
If one could grow mangalitsa jowls and tenderloins in vats, those would be the parts to grow.
Sunday, November 29, 2009
For a comparison of Mangalitsa with Berkshire (described as "Kurobuta" on the menu), see this.
In addition to being on the menu at Michael Mina, Wooly Pigs's pork is also on the menu at SF's Four Seasons.
Saturday, November 28, 2009
Bryce Lamb, aka "Mangalitsa Chef" has a gallery up on facebook showing Christoph Wiesner and Mr. Rohrhofer slaughtering a pig.
I've bought Mangalitsa breeding stock from both Wiesner and Rohrhofer. Its funny to see that farm, because I know Rohrhofer's system - he puts the pigs in the barn the last few weeks of their lives. When I see that pig in the barn, I know he's up next.
Rohrhofer served me some incredible Paprikaspeck when I visited his farm. Here's a picture of Bryce's gallery.
From talking to Isabel Wiesner, Bryce Lamb is cooking for them (and their four kids), while he learns all he can about how to process and cook Mangalitsa pigs.
The Wiesners get a live in chef, while Bryce gets to meet and learn from Austria's best (besides Chrstoph, I know he's met up with Marcel Kropf and Chef Manfred Stockner). While he's there, he can sample their products, watch them make things, ask them questions, etc.
Bryce ought to have a lot of ideas when he gets back to America.
Friday, November 27, 2009
Thursday, November 26, 2009
Complying with the rules is difficult. Mike Sula has a new article on people processing meat that discusses the topic.
They are all very flavorful and satisfying. There are some differences, which is what this post explores.
The picture above shows cured side (aka "bacon"). It has a very strong porky flavor. The fat is very light on the tongue. It is delicious. We had the butchers use rib pullers on the sides, explaining why there's so much lean on the pieces above - the finger-meat (normally between the ribs, and some of the best meat on the pig) is on the bacon.
Those two above are bacon made from the loin. Essentially, the loin is cured and smoked, just like sides (bellies) are smoked, to produce bacon. The one at top is from the top of the loin (near the shoulder blade). The bottom is from the sirloin area.. The rest of the loin got made into boneless chops.
It doesn't look like a typical cured loin, just as Austrian products (from Mangalitsa pigs) don't look typical. It can't have a very superior taste and look like the other stuff out there.
The lean portion has a very strong meaty flavor. The meat is marbled and has a very fine texture. The fat is incredibly luscious and melts on the tongue. The fat is fairly neutral in flavor, compared to the belly fat (above) or the jowl (see below).
Eating this bacon is like eating two different things at once. While eating a slice, it was fun to switch from meat to fat, and vice versa.
That's jowl bacon. It has a very strong meaty flavor. The fat is a bit chewier than that of the cured loin. It is less chewy than the belly bacon. It only takes a small amount of this bacon to really improve things. Others have described this bacon as having narcotic-like qualities.
Sunday, November 22, 2009
Wooly Pigs, with its Mangalitsa pork, continues to attract the attention of a certain sort of early adopters - the truly intimidating home cook.
The most recent is Micah Shotel, who has a gallery on flickr showing his work, "Micah vs the Mangalitsa Jowl (with the help of the Ad Hoc cookbook)".
Micah joins Bruce, Kavin and a bunch of others (please forgive me if I don't name you) in cooking/curing/processing Mangalitsa pork at home. I've noticed such customers generally share a few traits:
1) They are almost always men.
2) They really like jowls.
3) They are willing to spend a lot of time/money to make their creations.
Whether its sous vide at home, multi-day preparations or curing stuff at home, it takes a lot of effort and/or money. If a busy guy wants to unwind by cooking or curing meat, he'll want to use the best ingredients he can get, because otherwise he's wasting his time.
Wooly Pigs is very lucky to have such customers. I'm reminded of something I read from Paul Graham:
PB [Paul Buchheit] made a point in a talk once that I now mention to every startup we fund: that it's better, initially, to make a small number of users really love you than a large number kind of like you. If I could tell startups only ten sentences, this would be one of them.
As Wooly Pigs expands its production and distribution broadens, I'm looking forward to satisfying more customers like Micah.
If you look closely at his face, you'll see there's an optical illusion (a bit like a panda) that makes his eyes appear roughly 10x bigger than they are - he's got big black spots around his eyes. His actual eyes are tiny.
People love the Mangalitsa jowl bacon. Here's something I found on the web today. Unfortunately, the author, Michael Barthel uses a picture of Barnaby Dorfman's homemade bacon (belly), not the jowl. Above, I've got a photo of some jowl bacon. As Michael Barthel explains (emphasis mine):
How did it taste? Well, perhaps I can best describe it with a side-by-side comparison. I cooked a couple pieces of regular store-bought along with the jowl bacon and consumed each in turn. The store bacon was good; it's bacon, after all. But the first bite of jowl bacon knocked me back with an almost narcotic feeling. The fat came out clean and soft but intense, concentrated bacon flavor encased within a slight base of regular porkiness. It's incredible, like the abstract ideal of bacon come to life, bacon like exactly what you want bacon to be.Michael Barthel's and Bob del Grosso's recent statements about the awesomeness of Mangalitsa jowl make me feel a bit better about my previous statements about Michael Ruhlman's BLT challenge.
Like narcotics, once you start eating that Mangalitsa jowl bacon, you don't want to go back to "store bacon" - because it doesn't give you that same feeling.
You can order the same jowl bacon that Michael Barthel likes so much from Foods In Season. Call Foods in Season at 866-767-2464 and say you want to order a bunch of bacon by Wooly Pigs.
The more bacon you order, the cheaper it will be, because whether you FedEx one pound or ten pounds, the cost of shipping is essentially the same. Ordering 10 pounds is a lot more efficient than getting one or two 12oz packs.
Apparently its back from July, but I only saw it on the web now.
Back when that article was written, likely April 2009, there just wasn't much Mangalitsa available. But now, whether on the coasts or the rest of the USA (via FedEx), Mangalitsa is available.
I'm happy to see this major progress in such short time. Wooly Pigs and Mosefund are getting things done.
In the case of Mosefund, it is pretty much one guy, Michael Clampffer - and he doesn't even get to devote all his time to Mosefund's pig operation. To think they went from killing their first pigs (in July) to selling them to some of the East Coast's best restaurants in October, a mere four months. Wooly Pigs has achieved similarly speedy results in San Francisco.
Friday, November 20, 2009
The Inn at Ship Bay killed one of their pigs that they got from Wooly Pigs earlier this year.
Apparently they finished them on a barley-based ration, and as a result, they have hard, bright white fat.
That's what's neat about an informed, rational chef teaming up with a farmer: the chef knows what he needs (fat that won't go rancid, so he can cure it). It helps if the farmer is a foodie (the sort who is fussy about his lard).
It all reminds me of Austria, where you've got chefs like Bryce Lamb learning how to kill and cut up Mangalitsas, and farmers like Christoph Wiesner, who makes his own cured products, in addition to breeding, fattening and exporting Mangalitsa pigs and pork.
Its nice to think that the special qualities of the Mangalitsa helps to bring chefs and farmers together. I can think of another story along those lines - in Illinois. Those folks will have a dinner on December 16th.
Thursday, November 19, 2009
We at Wooly Pigs are delighted that our Mangalitsa will be featured at the ninth annual Taste & Tribute benefit gala for the Tibetan Aid Project at the Four Seasons Hotel in San Francisco tomorrow night (Friday, Nov. 20th). This amazing event features twenty-three of the best Bay Area chefs cooking tableside, and benefits the Tibetan Aid Project which helps Tibetans rebuild, preserve, and strengthen their cultural and spiritual heritage. Chef Mark Richardson of the Four Seasons will be showcasing his three-way Mangalitsa tasting at Table 5. Thanks Chef Mark!I've written about the Four Seasons and Mark Richardson serving our Mangalitsa. I think its great that when he's got a special event and wants something really nice, he knows we are the ones to call.
As Bob del Grosso reports on Facebook and his blog:
The guanciale I made from the hog jowl that I bought from Michael Clampffer (chef-swineherd of Mosefund Farm) is ready and it is on the dinner menu tonight!From his blog:
After deciding that it was worth checking to see if the jowl was mature enough to consider using to add lubricity and savoriness to my intended Spaghetti con caviofiore, I took the sucker down and tasted it. It is marvelous. It is salty, cream, firm, not a hint of bitterness. Like the best butter you ever had, but it is not butter, it's pork. Nice job Michael Clampffer and friends at Mosefund! And a tip of the hat to the fellow who brought the Mangalitsa to North America Mr. Heath Putnam of Wooly Pigs; damned fine job!
Its great that such accomplished chefs appreciate Wooly Pigs and what we've done, with the aid of our special pigs, who have the potential to taste incomparably better than other pigs.
Chef Jason W Bond has a nice photo from his Mangalitsa project on Facebook:
Mangalitsa pork shoulder served with watermelon radish, boudin, and collards.
Wednesday, November 18, 2009
As previously mentioned, Foods in Season is distributing Mangalitsa by Wooly Pigs across much of the USA.
Americans love convenience.
The products shown on this page demonstrate 2 kinds of convenience:
1) Foods In Season will bring the good stuff to you. Who'd have ever thought you'd be able to get on the phone or internet and order up half an extreme lard-type pig, or a pack of boneless Mangalitsa chops - and have it come the next day?
2) We've got the meat cut so that chefs of all skill levels can appreciate it. If you want a minimally cut pig, we've got it. You can lay the pieces out on a table and see that it came from one half. If that's not your style, we've got a 10-pack of boneless chops, for the people who like to keep things easy. There's no need to break down a loin - even though that isn't too hard.
In the future, I'm hoping we can make our production and distribution even more streamlined, so that we'll be able to offer people chilled, never frozen halves. As it is, I'm astounded that you can order this stuff at all; it has taken a tremendous amount of work to get to this point.
If you 'd rather not get out your knife, steel and rib-puller and break down your own pig, we've got boneless Mangalitsa chops for you. The picture at top shows how they look outside of the package. I'm guessing some chefs will figure out how to use these chops - and then they'll be ordering a lot of them.
Part of doing business in America is giving people what they want. If people want portioned, boneless chops, Wooly Pigs is going to give it to them.
My favorite cut is the shoulder butt. The shoulder of a pig includes what we think of as a neck, upper back, front arm and a piece of the chest. The shoulder butt includes the neck and upper back. It is a very marbled and flavorful cut.
In Austria, that part (they cut it slightly differently) consumers typically prefer that to the loin.
I saw this photo of pigs in Hungary and was struck by how odd they look.
The Red Mangalitsa breed was produced by crossing the Blonde Mangalitsa (the original Mangalitsa breed) with the Szalontai, a red breed indigenous to the eastern part of Old Hungary. Here's more on the history of the different Mangalitsa breeds.
Here's some photos of a different, much fatter herd:
When I see that last picture, I figure that one day, Mangalitsa pigs will have to wind up in animated cartoons, because they are simply too cute when they get ridiculously fat.
Monday, November 16, 2009
Ok so it was very nice
We did a lot of lardo
I did to ham also
The rest we use it for a special right away
The meat is excellent, it has a great marbling
Wooly Pigs sold Mosefund that pig, and provided consulting on how to raise it for optimum quality. Mosefund followed instructions - particularly the feeding instructions, producing some wonderful meat and fat.
Mosefund has only had their pigs since April; they aren't old hands at raising extreme lard-type pigs. Nevertheless, they've followed instructions, resulting in the expected outcome.
Saturday, November 14, 2009
This was the highlight of the dinner, a lovely piece of woolly pig loin with spaetzle and roast veg in a red cabbage sauce. Mangalitsa is substantively different from typical pork. The flavor is much more pronounced, much more pork-y, and the flesh is marbled with fat. Mmmm... fat marbling
Friday, November 13, 2009
Hungarian Mangalitsa Pork and Apples
Crisp Belly, Roasted Loin, Braised Shoulder
Those are from the 3 major parts of the pig that we are marketing in SF: loin, belly and shoulder butt.
As I wrote before, it is getting to be pig-killing time.
I got an email from Geddes about Maple Rock Farm killing a pig I delivered a few months back. John Steward has a post about it on his blog:
"The obvious difference is how much fat they have. The fatback on this guy was about two and a half inches thick! Wooly pigs are famous for their high quality fat and I was perhaps a bit sceptical in the beginning but after working with and tasting the meat I a convert.
"Yesterday was spent smoking ham hocks and bones and making copious quantities of stock. I also proccessed the scrap into ground pork. This was the first real taste of the meat I have had. Highly impressive. Without question the best pork I've ever tasted. The flesh is such a beautiful red color and the texture reminded me of a sushi grade tuna. Just fabulous.
"Geddes Martin from The Inn At Ship Bay dry cured the bellies and jowls for bacon. The flavor is exceptional. The bacon is mostly fat but it's different than any bacon you'll see at the market. It goes translucent as soon as it heats the pan. The flavor is clean and the taste again, is out of this world."
The pig they killed is an F1, explaining why there so much lean meat in that belly. Their other pigs ought to be fatter and even tastier, with even more nicer fat, as shown in this next photo.
The photos above off pigs and the raw belly are from Geddes, one of the chefs who'll serve the pigs from Maple Rock Farm.
Wooly Pigs is delighted with our new promotional video made for us by the great folks at TurnHere internet video.
They were very helpful and competent to work with and the final product is all we could have hoped for. Many thanks to Steven Watkins, the talented and very personable videographer; to our buddy Thomas Nelson who is an engineer for TurnHere and who first told us about the company; and to all of the rest of the folks there who we worked with on the project. It was fast, it was easy, and we like the results. Thanks also to Suisun Valley Farm for allowing us to film there. Thanks.
Chef Bryce Lamb, Mangalitsa enthusiast, has a facebook gallery up of his exploits in Austria with Christoph Wiesner.
He's got some photos that show how they butcher pigs.
I wrote about Bryce recently.
That Mangalitsa below looks fat. There's nothing wrong with its belly - it is just a very fat pig.
Looking at that pig, I'm reminded that the shoulder butt - a very popular cut, is a mere 10% of the carcass, by weight. It might be even less on these hippos: their extra weight mostly goes on as fat, which they primarily store on their back and belly. Just because they get big, they don't get big everywhere.
I get a little sad when I see the just-slaughtered pig hung up.
I've seen photos from Christoph showing even fatter Mangalitsas. This one's belly looks strangely big - but its not. Its just a fat Mangalitsa pig.
We generally slaughter ours at smaller weights than Christoph, because then they are suitable for fresh meat too. To make the most of the really fat Mangalitsa carcasses, you need to process them.
One thing we find is that many Americans don't understand that pigs of different weights are optimal for different things. They tend to think pigs are pigs - which given the homogeneity in breed (meat-type) and feed, is understandable.
The Mangalitsa is an extreme lard-type breed. The commonly available breeds are meat-type, and taste very similar to each other). Besides breed, age at slaughter is a major determinant of quality.