Speaking of mangalica pork, I will end this post by saying that that meat is unlike anything I have ever seen. The flesh of this Hungarian breed is dark rosy, verging on red. The meat is well-marbled and boasts at least four inches of fat on the back and belly. I’d say it’s worth traveling six thousand miles for that pig alone.
Tuesday, September 14, 2010
A quote from a website about Mangalitsa pigs in Hungary:
Posted by Heath Putnam at 1:04 AM