But this year, buttery Mangalitsa pork made it onto the pristine menu at Thomas Keller’s French Laundry in Yountville, Calif. Mangalitsa (MAHN-ga-leet-za) has been a menu item at Le Cirque, Blue Hill at Stone Barns, Eleven Madison Park, Insieme and Vandaag. And Locanda Verde, Morandi and Seersucker have used Mangalitsa lard in pastry-making.
The chef Paul Liebrandt has been offering a fragrant Mangalitsa strip loin at the refined Corton in Manhattan. “The flavor is intense, well rounded, balanced,” Mr. Liebrandt said. “It is wonderfully smoky.”
It is great to see DeBragga getting credit for introducing our products to New York City. They've really worked hard to introduce our product to the New York market.
I'm very happy Johnston County Hams got some press for making America's first domestically-produced Mangalitsa hams. I ate some of the Mangalitsa ham from Johnston County Hams today, and it was the tastiest thing I ate all day. It was really neat to come home and read about it in the New York Times after eating it.
I'm happy to see Paul Liebrandt mentioned. Since we started selling in New York (back when it was frozen-only), he was a customer. It is great to see Per Se and The French Laundry mentioned - The French Laundry has been using this stuff a long time - they got the first Mangalitsa that went to slaughter.
It was great to read this:
In an interview, the food writer and former New York Times restaurant critic Ruth Reichl called it “the single best pastry fat I’ve ever found.”
There's so many people in that article who said so many good things about our pork.