Reprinted from The National Culinary Review, June 2009, Vol. 33, #6 ©2009 The American Culinary Federation, Inc. All rights reserved.The National Culinary Review's June 2009 issue has a 4-page article on pigs. The Mangalitsa gets a lot of ink. The article mentions Michael Clampffer, CIA graduate, traveling to Europe to learn how to fatten and process Mangalitsa pigs from Chef Manfred Stockner of Zum Weissen Rauchfangkehrer.
I know Chef Stockner reads this blog sometimes. He will surely recognize the photo at the top as his own dish, photographed in Vienna. I've seen photos from Chef Stockner's kitchen all over the web. For example, the pig you see here is the same as the two carcass photos you see here.
Later in the article, the Mangalitsa gets close to a page about how special it is, and how promising its future in the USA:
Reprinted from The National Culinary Review, June 2009, Vol. 33, #6 ©2009 The American Culinary Federation, Inc. All rights reserved.
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