While at the Herbfarm yesterday with a bunch of other people, I got to eat a slice of their Mangalitsa ham. It was made from heavy pigs killed in early 2009, so it was a bit more than a year old.
It was delicious. Particularly interesting: many fellow guests remarked on how excellent the fat was. I suspect that the hams Johnston County Hams is making from our Mangalitsa will be received in the same way: people will talk about how great the fat is.
I thought it was a little salty. It was also a little "young" tasting. Ron Zimmerman says he figures he might as well start cutting into them, because he's got a pile more of them.
My understanding is that it is possible to vacuum pack the hams once they are "just right", and then they'll keep that way indefinitely, without drying out more.