Curemaster Rufus Brown (left)
I saw this on the web about Provenance Farms and their Mangalitsa pigs.
I got to meet Steve, one of the owners of Provenance Farms, in New Jersey at Mosefund, where he helped to kill, dehair, butcher and process Mangalitsa pigs under the instruction of the guy who trained our processor how to cut pigs, make lardo and Speck and so on.
I love the fact that due to the efforts of Wooly Pigs, people across America - from California to Texas to Florida to to Maryland to New Jersey to Massachusetts to Minnesota to Missouri to Washington - are enjoying a new sort of extremely high quality food.
I'm very pleased to see non-foodie Americans - the kind who own trucks and live away from the coasts and wear camo - producing this stuff. That tells me that extreme lard-type pork isn't just a fad.
Speaking of which - from talking to Rufus, Johnston County Hams is about to finish its first batch of hams, bacon and cured jowl, made from our pork.