Mosefund killed their first batch of Mangalitsa!
They are about a year old, originally bred and farrowed in Washington (by Wooly Pigs), grown in the Midwest (Wooly Pigs farm#1 ), sold and delivered to Mosefund and finished in New Jersey on a special diet designed to optimize their fat quality.
I picked the biggest ones out last August, knowing that they'd be Mosefund's first pigs. They were about 40# the last time I saw them. From the moment they received the pigs, the clock was ticking - they started feeding them their finishing diet to prepare for their big day. In the meanwhile, they managed to make the New Jersey Star-Ledger in a story about Mosefund and Mangalitsa.
The pigs - famous all over New Jersey.
If they'd have been smarter, they'd have realized that when strangers get in your pen and others strangers take pictures of you, something is probably going on. When they load you in a trailer and drive you somewhere, something is definitely going on.
They look quite fat to me. That's a lot of leaf lard in that pig. It isn't easy to see, but these pigs were about 350# live. They were very heavy for being only one year old, evidence that we fed them on a high plane of nutrition.
Soon, Michael Clampffer will deliver the pork to Blue Hill at Stone Barns, Elements (Princeton) and a few other fancy places mentioned in the article.
The Mangalitsa dinner at Elements (Princeton, NJ) is really going to be something:
- 9 courses
- $130 for food. Alcohol additional.
- first 3 courses done family-style