Johnny Zhu of Monsoon is selling a Wooly Pigs oriented dish: pork fried rice. The meat is from Mangalitsa-sired pigs and the rice is fried in lard (from Mangalitsa pigs).
Once you eat that dish, you can't go back to the vegetable-oil version. Vegetable oil just isn't as pleasing in the mouth as Mangalitsa fat. It takes just one bite to see the difference.
I'm not implying that all rice cooked in lard would be good. Because a the pig's fat composition is a function of breed, feed and age, there's a lot of variation in fat quality.
I'm very happy to announce that I recently found a USDA-inspected processor that can make lard. They said they only get asked to do it once or twice a year - but thank goodness some people do things the old-fashioned way.