I'll soon deliver a bunch of Mangalitsa-Sired pork to The Loft in Poulsbo, WA. Chef Bryce Lamb - Mangalitsa enthusiast - hooked me up with them.
When Bryce was at Brix 25 in Gig Harbor, he used Mangalitsa pork, particularly in ravioli. He is going to visit the Wiesners this Fall and process pigs with them. By the time he's been there a month, he ought to be pretty good at it. I heard he's also going to Spain.
The Loft will probably be making pulled Mangalitsa-sired pork sandwiches. As Mangalitsa supplies expand in the coming months, more restaurants will be able to serve Mangalitsa.
Nov 28, 2010 Edit: Bryce ultimately became America's first Mangalitsa Chef - as explained on that page, he spent several months in Europe, learning all he could about lard-type pigs from Europe's experts.