I congratulate DeBragga and Spitler for getting restaurants to buy our exotic cuts from our exotic pigs. The fact that they are starting with necks, an excellent meaty cut, blows my mind, because necks are unknown in the USA.
If anything, "pig neck" sounds a bit gross, like "chicken neck" does. In Austria, it is called a "Schopf". Here's how Food and Wine wrote about necks it a while back:
In addition to an intriguing wine-bar menu, with dishes like goulash made from necks of organic Mangalitza pigs with Bohemian dumplings, there were two seasonal tasting menus.Also, note that Macelleria is a steakhouse. Recently, via Foods in Season, we've been selling to steakhouses across the USA: Michael Mina in Detroit and La Vegas, McKendricks in Atlanta and Harrah's 37 in Robinsonville, MS.
As Mangalitsa pork goes mainstream, steakhouses (and fast food) will serve a lot of Mangalitsa.