Here's his report:
I'm the guy who bought the jowl from you on Saturday morning for my Hungarian friend, S. I just wanted you to know that he was absolutely beside himself when I served it to him last night. Thank you so much for making this brilliant meat available!A number of these points have come up before:
I rendered over 2 cups of beautiful silky fat from the thing, and following your advice, whipped it with some cornichons, breadcrumb and salt: this was almost better than the meat itself.
It was worth every penny, and really took my friend back to his childhood.
The special importance of Mangalitsa pigs to Central Europeans - particularly Magyars.
Jowls as the best cut on a Mangalitsa or other Speckschwein.