Mangalitsa at Mosefund Farm in New Jersey
I just got home from eating a six-course Mangalitsa dinner at Monsoon. Mark Fuller and Johnny Zhu did a great job. It was the best meal I've had all year.
The chefs went all out exploiting the Mangalitsa fat - whipped lard, braised belly, shoulder confit, leg stuffed wtih a forcemeat, succotash cooked in lard and a deconstructed tart made with lard. They must have used yet more Mangalitsa fat in the course of making the meal - but I didn't spot it.
It was great to see the guests appreciate the Mangalitsa. It was neat to see chefs make things (like the Vietnamese-style pork belly) that my Austrian friends would recognize as Mangalitsa yet non-European.