As previously mentioned, the Wiesners visited America to teach hobbyists, chefs and meat processors about Mangalitsa pigs. At the second class there were three meat processors specializing in cured pork products: one from a huge company, one from a medium-sized company and one from a startup.
After Pigstock 2010 classes, the Wiesners visited our processor, Swiss Meats, to show them how to tailor their operation to our Mangalitsa pigs. I’m happy to report that they’ve trained the staff at Swiss to cut pigs with seam butchery techniques. As a result, we have a number of cuts that are novel to America, but beloved in Central Europe.
Neck with rib meat - back side.
To my knowledge, this is a first for the USA; I don’t know of any other USDA-inspected slaughterhouse able to turn out seam butchery cuts. Wooly Pigs is proud to make this happen. It is entirely in keeping with our spare-no-expenses approach to quality.
You can order these cuts from Foods in Season.
Rack loin, ribs pulled, spine removed.
rack loin, backside
Belly - ribs pulled, breastbone removed, beveled and ready to cure.
Ham - bones trimmed, beveled, minimal cuts in meat.