They've got a neat page, entitled "Mangalitsa Cuisine", showing what they've done, in words and photos. Here's the automatic Google transation of their page.
It has a great section showing the fresh meat and products of Mangalitsa pigs.
The page also summarizes their interactions with America, many of which I've written about in this blog:
Mangalitsa Chefs (Manfred Stockner & Bryce Lamb)It is nice to see Bryce Lamb getting some international recognition.
Their training of Swiss Meat in January 2010.
Their classes at Mosefund Farm in January 2010.
The class at the Herbfarm.
The class at Culinary Communion.
The funny thing is, the Wiesners are in the USA right now. They've taught classes in four states in the last few weeks - so Marcus will have to add more to their already impressive page.
One thing their page seems to leave out: their releasing the seam butchery tutorial, so that people can learn how to cut pigs the way they do.
* Marcus is an excellent graphic designer.