I have a Seattle farmers market customer. He's a professional rigger - specializing in entertainment - and a chef at a winery. What's rigger? He's the guy that makes sure the trapeze artist doesn't fall down. He's a transplanted Italian-American from the East Coast who really cares about food, and particularly Mangalitsa.
Last time I saw him, he said he was making pasties with Mangalitsa lard, and they were turning out great. He said he'd bring me one. I said that'd be great and forgot about the conversation.
I was at the market today, in the cold and rain, and he appears, with a warm pasty. It will filled with beef and carrots.*
The crust on it was simply amazing. Light and flaky. It was a 100% Mangalitsa lard crust. I haven't had a savory pie that good in a long time. It was so good I had to share some of the crust with my neighbor; he agreed it was fantastic.
I can't believe I've got customers who will bring me tasty warm food on a cold and rainy day.
I gave him some loin bacon to thank him.
* He and I agreed that it would have been a lot better if he'd filled it Mangalitsa - but it was still an incredible pasty all the same. If I was busting those out at home, I'd be sharing them too, because it tastes so good.