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
Dining in Budapest
A quote from a website about Mangalitsa pigs in Hungary:
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