They ate my Mangalitsa pork at a dinner in St. Louis, put on by one of my customers, loujack, and oddly enough, the customer is a brother of a Washington state customer:
... tasted the Mangalitza pig when we were in St Louis at the Clandestino dinner last year. The boys there were so passionate about the meat and the special qualities that I was intrigued. The more I have begun to read up on it the more interested I also have become, especially for the charcuterie properties (fat, in a word) that it has.
I'm not going to copy them here becuase I don't have the permission to duplicate them - but really, you should click here and check them out.