Mr. Claessen is now extending this method to other animals. "I was interested in breeding the rare Mangalitza pig, and found some in Hungary. I traded one Wagyu cow for four Mangalitza pigs. I used the reverse Atkins method on them, and when we tried the pork last week it was the best I had ever tasted. I brought along Michelin chefs, who were all amazed at its quality," he says. "This is my new project," says Mr. Claessen, who is hoping he has tapped into the next craze in luxury foods. "I am calling it the Wagyu of pigs."
Friday, April 30, 2010
The Wall St. Journal has an article on new epicurean delights. It mentions some new truffles, farmed caviar and Mangalitsa pigs:
Posted by Heath Putnam at 7:49 AM