Per Se, one of the USA's best restaurants, just ordered a bunch of meat, including our speck. DeBragga will distribute it.
Devin Knell of the French Laundry - my first customer - told me to call them. It is great that years after getting his first Mangalitsa pig (and many pigs later), he still believes that Mangalitsa pigs taste the best.
The ability to provide chefs with never-frozen Mangalitsa, cut particularly well, makes it a lot easier to sell. I don't think Per Se would be buying if we only had frozen stuff to offer. Even though frozen Mangalitsa tastes a lot better than fresh meat from meat-type pigs, American chefs don't like to buy previously frozen stuff.