Friday, February 25, 2011

From Inside Milwaukee:

Hog Wild

Apparently there’s this new sensation – the It Pig. It’s a corpulent porker called the Mangalitsa. Chefs love it because its meat is fattier and richer tasting than other breeds. The New York Times ran a story late last year that mentioned the Mangalitsa’s appearance on menus, including at The French Laundry in Yountville, Calif. Downtown Milwaukee’s Carnevor is incorporating some Mangalitsa into its menu, too. Starting today (Thursday, Feb. 24), the steakhouse is running a ravioli small plate that has a Mangalitsa, sweet potato and Swiss chard filling ($10), and a Mangalitsa sausage pasta entrée with house-made spaghetti, pea shoots and confit tomato ($29). And... for the next couple of weeks, there’s also a nightly special – pan-roasted Mangalitsa pork chop with herb-roasted root vegetables ($32). And incidentally, Carnevor’s Jarvis Williams graces the cover of Milwaukee Magazine’s March issue, available on newsstands now. (724 N. Milwaukee St., 414-223-2200)

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