There's an article,
"Lord of the Lard" in the NJ Monthly about Erno Hollo and
Mosefund, two customers. As the article explains:
In New Jersey, different cuts of rich Mangalitsa pork have turned up on the menus of some of the state’s best restaurants, including Elements in Princeton, the Pluckemin Inn in Bedminster, Copeland in Morristown, Uproot in Warren, Chakra in Paramus and the Ho-Ho-Kus Inn. Chef Juan Jose Cuevas of the Pluckemin Inn gets his Mangalitsa from George Faison, a Morris County resident who is chief operating officer of premium meat purveyor DeBragga & Spitler in New York. Faison also retails Mangalitsa pork at debragga.com. DeBragga’s Mangalitsa comes from farmer Heath Putnam ...
There's an article, "Lord of the Lard" in the NJ Monthly about Erno Hollo and Mosefund, two customers. As the article explains:
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