tag:blogger.com,1999:blog-76961871346061835342024-02-26T01:29:37.481-08:00Wooly PigsThe Mangalitsa Blog - <a href="http://woolypigs.com">woolypigs.com</a>.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.comBlogger1067125tag:blogger.com,1999:blog-7696187134606183534.post-80164283068746251392012-03-30T17:20:00.002-07:002012-03-30T17:25:23.382-07:00Bakers Green Acres vs Michigan DNR<iframe src="http://www.youtube.com/embed/843yH_0RMIA" allowfullscreen="" frameborder="0" height="315" width="560"></iframe><br /><br /><br />Here's a video about one of my customers, Mark Baker, of <a href="http://www.youtube.com/watch?v=843yH_0RMIA">Baker's Green Acres, and his battle with the state of Michigan</a>.<br /><br /><a href="http://bakersgreenacres.com/">Mark wants your donations</a>.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com3tag:blogger.com,1999:blog-7696187134606183534.post-8222568276277994302012-03-22T05:32:00.001-07:002012-03-22T05:36:39.658-07:00Inn At Ship Bay's Mangalitsa Products<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXzKRxi265-RJgp6o9P42bNSy72flikwVbw9GEOg1olK5yCTkC795EbusjorKu0OmwP_hsJErHcnBbpQDiRz-N9mVasmv7YLpavXn5YUNN_4cnw8db0jEv4Dv-NFWmYnGDsjut5i-xnKo/s1600/DSC_2902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXzKRxi265-RJgp6o9P42bNSy72flikwVbw9GEOg1olK5yCTkC795EbusjorKu0OmwP_hsJErHcnBbpQDiRz-N9mVasmv7YLpavXn5YUNN_4cnw8db0jEv4Dv-NFWmYnGDsjut5i-xnKo/s320/DSC_2902.JPG" alt="" id="BLOGGER_PHOTO_ID_5722699010743579778" border="0" /></a>Geddes from Inn at Ship Bay, the only farm-to-table restaurant I know of in Washington using Mangalitsa, sent me this photo.<br /><br />I'm guessing the raw material came from the <a href="http://woolypigs.blogspot.com/2011/05/inn-at-ship-bays-pigs.html">pigs pictured here</a>.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-67539597065932247412012-03-16T03:37:00.002-07:002012-03-16T03:42:21.745-07:00Mangalitsa Breeder's Farm Hit By Tornado<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZGunAbT3L0FJ8kQleMiOm9r7KpJGFBP3es-Ge9s4neKyiaxbhMA3X3qa39wwu10YKSw1lLQV3-GivPC5sUJzctNkxDLT4AGGl91FoEj1plLx0hvJ40Ucxs0yjqV1x5ETMHNYJs5gaQ0n/s1600/DSC01962b7.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZGunAbT3L0FJ8kQleMiOm9r7KpJGFBP3es-Ge9s4neKyiaxbhMA3X3qa39wwu10YKSw1lLQV3-GivPC5sUJzctNkxDLT4AGGl91FoEj1plLx0hvJ40Ucxs0yjqV1x5ETMHNYJs5gaQ0n/s320/DSC01962b7.JPG" alt="" id="BLOGGER_PHOTO_ID_5720443004545842578" border="0" /></a><br />Tyke Antonopolous, a <a href="http://woolypigs.blogspot.com/2011/12/new-mangalitsa-breeder-tyke.html">Mangalitsa breeder and customer</a>, got hit by a tornado.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62pdBzCWvgCdY4ps2wSNWoR9CZ4XWYkLTFvxkhLdy_VHTajS_6yjfB1NvNySSpQIxIahLHXnZtLVi23vpbxwhtp0rhOePiISga1PiyRE_JPbl-k-lolZOHvoiWgfmy9GD_Y918MzCMwPo/s1600/DSC01960b5.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62pdBzCWvgCdY4ps2wSNWoR9CZ4XWYkLTFvxkhLdy_VHTajS_6yjfB1NvNySSpQIxIahLHXnZtLVi23vpbxwhtp0rhOePiISga1PiyRE_JPbl-k-lolZOHvoiWgfmy9GD_Y918MzCMwPo/s320/DSC01960b5.JPG" alt="" id="BLOGGER_PHOTO_ID_5720443011845924898" border="0" /></a><br />Luckily no humans or pigs were harmed.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-69253063443822128792012-03-15T20:15:00.004-07:002012-03-15T20:20:02.112-07:00John Besh Writes About Mangalitsa PigsJohn Besh writes about <a href="http://www.epicurious.com/articlesguides/blogs/editor/2012/03/mangalitsa-pigs.html">his use of our Mangalitsa in his various restaurants</a>.<br /><br />John is one of the few chefs in the USA who breeds and fattens Mangalitsa pigs for his restaurant. That's commitment.<br /><br />I've written before on this blog about <a href="http://woolypigs.blogspot.com/search?q=loos">Erick</a> and <a href="http://woolypigs.blogspot.com/search?q=shaya">Alon</a>, just two of the Mangalitsa fanatics on Team Besh.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com1tag:blogger.com,1999:blog-7696187134606183534.post-53477373201492813782012-03-12T02:19:00.003-07:002012-03-12T02:25:49.965-07:00Michigan and Feral PigsAs explained here, the <a href="http://lansingonlinenews.com/news/michigan-wants-small-heritage-pig-producers-gone-by-april-1-and-marks-fighting-back/">state of Michigan is out to eliminate feral pigs</a>.<br /><br />Unfortunately, Mangalitsa pigs (and hybrids) have traits that make them look feral. E.g. long snouts & striped young.<br /><br />Mark Baker, a farmer with some Mangalitsa purebreds (and crosses) is <a href="http://vbs20.com/bakers/?p=1374">soliciting funds for his legal case against the state</a>.<br /><br />I think it will be terrible if, come April 1, Michigan authorities wipe out all the Mangalitsa pigs. It is hard to believe it could happen, but I'm not seeing anything to convince me they won't do it.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-15456524911641184042012-01-30T12:30:00.000-08:002012-01-30T12:58:22.322-08:00One Vanilla Bean Wins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfddfUpBaoRCtppa2U-bQs0nf4SVLKDCVG3AD0mFuDFwunGHSgVlCqtli-ugmPhnOB-zVhmq5f4xo7PL-z53WLHmif-tdbvH_AqkLH9hMFtuadNpbacOu0NunoQgUyVYS1G7uv37_-SePs/s1600/cured-pancetta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfddfUpBaoRCtppa2U-bQs0nf4SVLKDCVG3AD0mFuDFwunGHSgVlCqtli-ugmPhnOB-zVhmq5f4xo7PL-z53WLHmif-tdbvH_AqkLH9hMFtuadNpbacOu0NunoQgUyVYS1G7uv37_-SePs/s320/cured-pancetta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703526006233252498" /></a><br />A while back I <a href="http://woolypigs.blogspot.com/2011/02/charcutepalooza-2011-mangalitsa-offer.html">made an offer</a> to Charcutepalooza participants - basically, if someone would make a post about their Charcutepalooza Mangalitsa products, I'd pick the best and give them some good stuff. As I wrote, "I'll judge based on the skill used to craft the product and the photos you take of it."<br /><br />One Vanilla Bean has won. Here's <a href="http://onevanillabean.com/2011/02/15/charcutepalooza-bacon-pancetta/">her winning post</a>.<br /><br />She wins a ham, made from our pigs, by Johnston County Hams.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-30735249106898872462012-01-06T12:52:00.000-08:002012-01-06T13:05:21.846-08:00Sold!I've just executed an agreement to sell my pigs and brands and other intellectual properties to <a href="http://mosefund.com">Mosefund</a>, one of my oldest and best customers.<br /><br />I'm almost out of the luxury pig and pork business - but <span style="font-weight: bold;">I've still got meat to sell.</span><br /><br />If you want to buy Mangalitsa, please call me at 253-508-3604. That includes lard, cured shoulders, raw meat, etc.<br /><br />If you want live pigs - breeding stock or feeder pigs - I suggest you call Michael from Mosefund at 201-289-0210.<br /><br />Part of my agreement with Mosefund includes a noncompete clause. I spent most of yesterday and the day before calling former live pig customers, explaining that for at least one year, I wouldn't be able to consult with them.<br /><br />I've enjoyed helping all my customers and potential customers these last few years. Besides consulting with them, in cases where I couldn't serve consumers, or I felt a customer could serve them much better, I typically recommended the Mangalitsa products of others to the consumer, figuring it would be better for me in the long run. However, due to the noncompete, that stops right now.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com5tag:blogger.com,1999:blog-7696187134606183534.post-65330516499879820202012-01-03T09:35:00.000-08:002012-01-03T09:47:23.651-08:00Quick Hams<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PRKjXn-6ehyKNKlM80zY7JfNQLlrAF_IlkdnkUHMhBjqgdRy3vMp9ekTzWcrdzqFKJdLrn0d0GGngrbRBUyWGX6uMoTP5-e0nHpqeuQNpAbanSPMoQmt3KHGKWqaJyMrLBxmCJtH6ydp/s1600/qh.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PRKjXn-6ehyKNKlM80zY7JfNQLlrAF_IlkdnkUHMhBjqgdRy3vMp9ekTzWcrdzqFKJdLrn0d0GGngrbRBUyWGX6uMoTP5-e0nHpqeuQNpAbanSPMoQmt3KHGKWqaJyMrLBxmCJtH6ydp/s320/qh.jpg" alt="" id="BLOGGER_PHOTO_ID_5693461829788434994" border="0" /></a>Mangalitsa ham on <a href="http://www.foodista.com/recipe/FGKM7RK7/quick-dry-cured-mangalitsa-ham-by-the-herbfarms-chris-weber">foodista.com</a><br /></div><br />These guys in London did their <a href="http://fatfoodtaxi.com/2012/01/03/ham/">hams the fast way</a>. If you follow <a href="http://woolypigs.blogspot.com/2010/12/herbfarm-serious-pie-and-quick-hams.html">this link</a>, there's more info. Mangalitsa hams produced that way taste incredible, but take very little time to produce. There's less risk of spoilage.<br /><br />Nevertheless, some people fetishize bone-in hams, unaware that unless you've got your process down, there's a lot of things that can go wrong.<br /><br /><a href="http://www.foodista.com/recipe/FGKM7RK7/quick-dry-cured-mangalitsa-ham-by-the-herbfarms-chris-weber">Here's a recipe</a> for quick hams from The Herbfarm's Chris Weber on foodista.com<br /><br />On the topic of hams, I should mention that here you can buy <a href="http://www.countrycuredhams.com/mangalitsa-ham.php">bone-in Mangalitsa hams</a>, from Johnston County Hams.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-79099075026338890802012-01-02T04:35:00.000-08:002012-01-02T04:49:06.906-08:00Big News<span style="font-weight: bold;font-size:130%;" >Selling</span><br /><br /><a href="http://woolypigs.com">Heath Putnam Farms</a> is in the process of selling its pigs and brands to <a href="http://mosefund.com">Mosefund</a>.<br /><br />There'll be more news about this in the future.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Victory Lap</span><br /><br />I'm currently planning a trip to the <a href="http://dewiskentale.blogspot.com/">Wiesner</a>'s in Austria. I'll get to learn (finally) how to cut up the pigs. I've cut up a bunch (<a href="http://woolypigs.blogspot.com/2009/02/austrian-seam-butchery.html">along these lines</a>), but I've never felt really good at it. By going when they'll be killing a bunch of pigs, I ought to get plenty of practice.<br /><br />I've wanted to visit the Wiesner's farm for years, but running the business has prevented it. I think I view their farm the way Tolkein portrayed <a href="http://en.wikipedia.org/wiki/Lothl%C3%B3rien">Lothlorien</a>: a place of preservation that is "out of time". Right now, it is my idea of a perfect refuge.<br /><br />After I come back, before I start my next thing, I'm thinking of doing a quick tour around the USA to visit customers (many of whom I've never met in person). Hopefully I'll be able to show them something.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-45597728828018209912011-12-30T13:55:00.001-08:002011-12-30T16:35:15.594-08:00New Mangalitsa Breeder Tyke AntonopolousTyke Antonopolous of Missouri (near Springfield) just bought some breeding stock (4 gilts and 3 boars). His phone number is 417-276-3039.<br /><br />He said his main intention is to sell breeding stock. He said he'll do a little meat, but given that he's isolated, he doesn't expect to sell much to restaurants.<br /><br />If you've bought breeding stock from Heath Putnam Farms, don't be surprised if he contacts you. He wants to form an association of Swallow-Bellied Mangalitsa breeders.<br /><br />Tyke has been breeding livestock for years. He used to be very active in Boer goats.<br /><br />It fascinates me to see this happening. Most of the breeding stock customers to date have been operations like <a href="http://mosefund.com/">Mosefund</a>, <a href="http://pastureprimewagyu.com/">Pasture Prime Wagyu</a> or <a href="http://revivalmeats.com/">Revival Meats</a>: breed specific meat companies.<br /><br />Kerns, of <a href="http://piggene.com/">International Boar Semen</a> and Ken Kehrli (a Berkshire guy) are some of the established Iowa farmers that are adopting, if only experimentally, Swallow-Bellied Mangalitsa pigs. It was a big deal to get them involved.<br /><br />Tyke has two obvious markets: farms that bought Swallow-Bellied Mangalitsa genetics and need fresh blood and farms wanting to acquire Swallow-Bellied Mangalitsa genetics for the first time.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com1tag:blogger.com,1999:blog-7696187134606183534.post-17058320553247262062011-12-28T11:25:00.000-08:002011-12-30T14:07:32.531-08:00Favorite Bites 2011<span style="font-weight: bold;">EDIT: added a new one from chowfather</span><br /><br />A bunch of people have written up "favorite bites of 2011" articles. It is great to see that Mangalitsa made an impact on so many peoples' gustatory lives in 2011. I figure it is just the tip of the iceberg; a few people write such articles. Many more people had the same experience, and perhaps even noticed it, but didn't bother to tell others about the best things they ate in 2011.<br /><br /><blockquote>Jeff #1's list includes a <a href="http://food.drricky.net/2011/12/favorite-food-experiences-of-2011.html">chop in Houston's Max's Wine Dive</a>. I'm guessing Morgan Weber's Revival Meats sold the loin to them.<br /><br />Ian Froeb liked one of my pigs, <a href="http://www.riverfronttimes.com/2011-12-29/restaurants/ian-froeb-best-st-louis-restaurant-dishes-of-the-year-2011/">cured and served at Taste</a>, in St. Louis.<br /><br />Food writer Leslie Kelly <a href="http://www.aldenteblog.com/2011/12/my-11-favorite-bites-from-2011.html">liked our winning hog</a>.<br /><br />Jeff #2's list included <a href="http://greenolivemedia.blogspot.com/2011/12/jeffs-12-best-meals-of-2011.html">our winning hog</a>.<br /><br />Chowfather - <a href="http://www.thechowfather.com/2011/12/best-meals-2011.html">Mangalitsa Belly his dish of the year</a>.<br /></blockquote>Just due to how long it takes to get a Mangalitsa pig to market and who was breeding them when, I'm fairly sure (but not certain) that at one point, the pigs used to produce the pork belonged to Heath Putnam Farms, and hence, to me.<br /><br />One thing that's neat about the rapid expansion in Mangalitsa breeders (which is accelerating) is that come 2013 or 2014, most of it will have been produced by someone other than me.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com1tag:blogger.com,1999:blog-7696187134606183534.post-13288366335054024382011-12-28T11:06:00.000-08:002011-12-28T11:24:21.441-08:00Mangalitsa Hams in the NewsThere's a nice story here about <a href="http://www.indyweek.com/indyweek/johnston-county-hams-the-secret-is-in-the-curing/Content?oid=2728565">Johnston County Hams and their Mangalitsa hams</a>.<br /><br />I'm incredibly grateful that Johnston County Hams chose to produce Mangalitsa hams (and <a href="http://http://www.countrycuredhams.com/mangalitsa-shoulder.php">shoulders</a>). Nobody else was willing to sink a fortune into producing a novel ultra-premium luxury food.<br /><br />The story reminds me a bit of Germain-Robin; they made great brandies, equal to those of Europe. Unfortunately, Americans didn't really want that stuff. Unsurprisingly, I love Germain-Robin. <a href="http://articles.sfgate.com/2005-01-27/wine/17357139_1_germain-robin-ansley-coale-brandy">Here's a section from an article about it</a>:<br /><blockquote><p>Germain-Robin spends no money on advertising. Unlike Hennessy or Courvoisier, hip-hop artists don't give it "shout outs" in their songs. Moreover, being in Ukiah leaves Germain-Robin far off the trail of Wine Country tasting.</p><p>But in the glass, Germain-Robin brandies sing and dance. I tasted a range of the company's products along with some Hennessy XO Cognac, a well-regarded French product that costs $120. (See story page F6). The Hennessy XO smelled simple and uninteresting, and tasted rough and unbalanced in comparison.</p><p>It's not surprising that Germain-Robin tastes better than similarly priced French Cognacs when you learn how the two products are made. Both reflect the culture of their homelands.</p></blockquote>Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-22808897447950555062011-12-22T11:13:00.000-08:002011-12-22T11:32:15.372-08:00Thanks Herb!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWI7pWta6Ky7LCvfsVpOBr0-5fFzj446_zWRxwu9Cblbna61NFjOP58UDwZq5Tu6u9UtOp_Di2phAHhD25ET43Wc6xAhTE92Xo_tJPpHu6mtUOYhnekdfGnluun3RpW4bReCq9CgxdylV/s1600/shoulder.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWI7pWta6Ky7LCvfsVpOBr0-5fFzj446_zWRxwu9Cblbna61NFjOP58UDwZq5Tu6u9UtOp_Di2phAHhD25ET43Wc6xAhTE92Xo_tJPpHu6mtUOYhnekdfGnluun3RpW4bReCq9CgxdylV/s320/shoulder.jpg" alt="" id="BLOGGER_PHOTO_ID_5689033439262862034" border="0" /></a>I finished the <a href="http://woolypigs.blogspot.com/2011/11/herb-eckhouse-sent-me-cured-mangalitsa.html">cured Mangalitsa shoulder</a> that Herb Eckhouse sent me yesterday. There might be a few grams more of cured meat and fat on that thing, but I didn't want to risk cutting myself to get it.<br /><br />It was delicious. The fat was like lardo. The cured meat was an <a href="http://en.wikipedia.org/wiki/Umami">umami</a>-bomb.<br /><br />My favorite part of the shoulder was the shank. I used a very sharp knife to remove the meat off the bone near the hoof. After cutting out the sinew I was able to enjoy some very delicate meat. I cut that into paper thin slices and ate it piece by piece. The texture is great - they are stiff and a bit chewy but still yielding.<br /><br />This stuff isn't for everyone. One acquaintance that I shared a piece with remarked that it tasted plain. Apparently the jerky-like texture fooled her; she was expecting it to taste peppery. She didn't appreciate it at all.<br /><br />This experience reminded me of the first time I ate cured pork products in Spain, while switching planes. I had never eaten cured pork products that weren't spiced or smoked. At first they tasted odd. The more I ate them, the more I liked them. Later I ate products made with spices and felt they were over-spiced.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-49120912934847350452011-12-05T13:50:00.000-08:002011-12-05T13:59:59.250-08:00Ferran Adria and other Molecular Cuisine Experts Eat one of my Pigs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bvJWCpWeYmcyohxQrA7a_tsYGea5XV8ko0r6LtTXKi-ICbPkMJaQo_jNcuRXocca6zI-KVLHCUhVsLK86k0pD1Y-0RDedywN6MW4y89Rpse8F4os6Gw8s8WWGxxcrdlDFIP18IRl4gve/s1600/fatback.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bvJWCpWeYmcyohxQrA7a_tsYGea5XV8ko0r6LtTXKi-ICbPkMJaQo_jNcuRXocca6zI-KVLHCUhVsLK86k0pD1Y-0RDedywN6MW4y89Rpse8F4os6Gw8s8WWGxxcrdlDFIP18IRl4gve/s320/fatback.jpg" alt="" id="BLOGGER_PHOTO_ID_5682767293407529362" border="0" /></a>Jason Bond's Mangalitsa fatback.<br /></div><br />As <a href="http://http//bondircambridge.com/wp/2011/12/dinner-at-harvard-with-ferran-adria/">described here</a>, Ferran Adria (google him if you don't recognize him) visited the USA. He attended a special event at Harvard, along with Harold McGee and Nathan Myrvold.<br /><br />At their special dinner, they got to eat some Mangalitsa from a that I sold to Jason Bond. I think you can <a href="http://woolypigs.blogspot.com/2009/10/as-expected.html">see the pig (Tan) here</a>.<br /><br />That's neat. When you sell stuff, you never know what will happen to it.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-86585347505011751302011-12-04T23:34:00.001-08:002011-12-04T23:47:00.517-08:00Mangalitsa Lardo Fan Takes Second in Tower Race<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeDh4_lagnihdzJ3OKTC0-BjWK9zEuRf5x-DptR_ekJJZGfgaxQhhPZzMqPbGKfvS_Vr9xk6f8jYJFUR6QRoLFUja4K7ZdJUzhS5fHFSUHgZ-yX3OYkIX8bYfcEHZ4kGFdPR4Z9Y-fGYi/s1600/crossman2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeDh4_lagnihdzJ3OKTC0-BjWK9zEuRf5x-DptR_ekJJZGfgaxQhhPZzMqPbGKfvS_Vr9xk6f8jYJFUR6QRoLFUja4K7ZdJUzhS5fHFSUHgZ-yX3OYkIX8bYfcEHZ4kGFdPR4Z9Y-fGYi/s320/crossman2.jpg" alt="" id="BLOGGER_PHOTO_ID_5682546103681905634" border="0" /></a><br />Kevin Crossman took second in a recent important t<a href="http://www.flightclubseattle.com/2011/03/2011-big-climb-race-results/">ower race</a>, despite being injured.<br /><br />We like to do <a href="http://hthptnm.blogspot.com/2011/10/higher-ceiling.html">aerial acrobatics</a> (tricks on rope) at his gym. When I visit, I bring him things like Mangalitsa lardo.<br /><br />He's living proof that one can eat lots of animal fat and be super healthy.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-80875255673908751842011-12-04T19:57:00.001-08:002011-12-04T20:07:40.728-08:00Culinary Pen's Mangalitsa Tenderloin<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZfTz1KUxV_t5j2h7sLlQkz2O7_Bh_0wK_oXNBEjUScZp-FJ_d3-10w2YtTK6JnAbFRnsN49CChHAB1_rF0cJ8TuyVU-DIA2FG_rUAG1-lIGjVqLTOx5CQXYmQ-jwqGtN-lXYZDbX3v47/s1600/cptl.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZfTz1KUxV_t5j2h7sLlQkz2O7_Bh_0wK_oXNBEjUScZp-FJ_d3-10w2YtTK6JnAbFRnsN49CChHAB1_rF0cJ8TuyVU-DIA2FG_rUAG1-lIGjVqLTOx5CQXYmQ-jwqGtN-lXYZDbX3v47/s320/cptl.JPG" alt="" id="BLOGGER_PHOTO_ID_5682488780736861138" border="0" /></a>Mangalitsa tenderloin. Photo by <a href="http://www.culinarypen.com/">Culinary Pen</a>.<br /></div><br />The blog Culinary Pen has a few <a href="http://www.culinarypen.com/search?q=mangalitsa">Mangalitsa-related posts</a>.<br /><br />A recent one shows one way to prepare a <a href="http://www.culinarypen.com/2011/12/mangalitsa-tenderloin.html">Mangalitsa tenderloin</a>. I think Mangalitsa tenderloin is a wonderful treat. I rarely eat it.<br /><br />I sell that cut to chefs like John Cox of <a href="http://www.facebook.com/pages/Casanova-Restaurant/302867333915?sk=notes">Casanova Restaurant </a>or Philip of <a href="http://www.nellsrestaurant.com/">Nell's</a> in Greenlake. Tenderloin is great cut for them because their guests are a bit conservative.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-21502781073097563442011-12-04T06:54:00.000-08:002011-12-04T11:07:17.341-08:00Mangalitsa Cocktail and Ground Control<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5V9yXgDZfWtR0lmgrCRchoP4Tf3W53dhYOLxzO6xnBrG0I2wsDTTdPvlG27Ge8brWXBQqRihW58U7eXDV2hV-WN_vCZ2wXF_lZmTxpqZhHh-xUteRwDAmUESmPEUHkdyNZ-UwwOnjixi/s1600/matthew.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5V9yXgDZfWtR0lmgrCRchoP4Tf3W53dhYOLxzO6xnBrG0I2wsDTTdPvlG27Ge8brWXBQqRihW58U7eXDV2hV-WN_vCZ2wXF_lZmTxpqZhHh-xUteRwDAmUESmPEUHkdyNZ-UwwOnjixi/s320/matthew.jpg" alt="" id="BLOGGER_PHOTO_ID_5682287436381864818" border="0" /></a><br />I bumped into Matthew Segal (r) twice yesterday - once at <a href="http://woolypigs.blogspot.com/2011/11/ba-bar-mangalitsa-soup.html">Ba Bar</a> (owned by <a href="http://woolypigs.blogspot.com/2011/10/monsoons-mangalitsa-neck-dr-mike-and.html">Monsoon</a>'s Eric Banh) and later that evening at a Capitol Hill bar.<br /><br />He is opening <a href="http://groundcontrolseattle.com/">Ground Control</a>. It will serve alcoholic drinks and sandwiches. Matthew has worked as a chef. He has a good palate. I bump into him at <a href="http://woolypigs.blogspot.com/2011/10/monsoons-mangalitsa-neck-dr-mike-and.html">Monsoon</a> regularly.<br /><br />Months ago I gave him some Mangalitsa lardo. Last night he proudly showed me his cocktail menu. As the photo below shows, Mangalitsa cocktails are on his menu.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpKuLmRetsCMVgmYDdLtxPpsjiw_zIadmaKWDCQsVbd9Ik5_sIgfmG2L1EgA_kgWw_X4dk0P8p0U2ZvMDnR5i6QGOzGzn-l9qejqgg2Wfpb9nbu4Ys7nt7oJEwFRyiQMt0RP0EtZnrBrl/s1600/cocktail_menu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpKuLmRetsCMVgmYDdLtxPpsjiw_zIadmaKWDCQsVbd9Ik5_sIgfmG2L1EgA_kgWw_X4dk0P8p0U2ZvMDnR5i6QGOzGzn-l9qejqgg2Wfpb9nbu4Ys7nt7oJEwFRyiQMt0RP0EtZnrBrl/s320/cocktail_menu.jpg" alt="" id="BLOGGER_PHOTO_ID_5682287440939543426" border="0" /></a><br />For his opening, I'll be providing some meat. He'll roast it up. He'll special the Mangalitsa cocktail that night. It should be a lot of fun.<br /><br />He says that Mangalitsa fat dissolves into the drink. It adds flavor and mouthfeel.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-63159469649618816102011-11-14T14:23:00.000-08:002011-11-14T23:00:18.671-08:00Herb Eckhouse Sent me a Cured Mangalitsa Shoulder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwvHYKszCDJRjvskRWC1TTzX-zh5ciyvwzqk0eRE4fY8JFAhs3Clg9xhzYrdCsQncGSUTqBkEJdIyxLhqHd64cBmo8PiT1T9J8QxIv8Yo-wg-GEIuJFW12Pg3a1tZK7VopD0OojVYK1zN/s1600/lq1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwvHYKszCDJRjvskRWC1TTzX-zh5ciyvwzqk0eRE4fY8JFAhs3Clg9xhzYrdCsQncGSUTqBkEJdIyxLhqHd64cBmo8PiT1T9J8QxIv8Yo-wg-GEIuJFW12Pg3a1tZK7VopD0OojVYK1zN/s320/lq1.jpg" alt="" id="BLOGGER_PHOTO_ID_5674981323523373170" border="0" /></a><br />Herb Eckhouse, founder of La Quercia, sent me a cured Mangalitsa shoulder (cut paleta-style).<br /><br />He tried curing one as an experiment.*<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDwmJns5HabsEJOj96UfVsQ3ErvHi4zQA_p6-sKd_c7_BM0tAJ7Z2TG1rdVbdZ-qRhfMoIq76rjBAC7Y0IrdXudsFJAC469-yMZmZFpWh_UxAV0CpOwo_8Kc6SPFTfukm_Tgqf7eq3uJd/s1600/lq2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDwmJns5HabsEJOj96UfVsQ3ErvHi4zQA_p6-sKd_c7_BM0tAJ7Z2TG1rdVbdZ-qRhfMoIq76rjBAC7Y0IrdXudsFJAC469-yMZmZFpWh_UxAV0CpOwo_8Kc6SPFTfukm_Tgqf7eq3uJd/s320/lq2.jpg" alt="" id="BLOGGER_PHOTO_ID_5674981324736730882" border="0" /></a><br />I wasn't expecting it, so I opened it in the store to take a look. The UPS Store employee marveled at the "piggy's foot."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgLSkHLyGklSVGPlJibxsZA0uqX1WUvRFXR86Z72s7sz25L8-wNoakBkeJ6wH6irnQLdL_eoWW4rD7l26xnaP0rNBOMlekdQRMb32r_NoJhKY5sNb80SAzd5wl4VwKnD2hQeW2G3C7hKB/s1600/lq3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgLSkHLyGklSVGPlJibxsZA0uqX1WUvRFXR86Z72s7sz25L8-wNoakBkeJ6wH6irnQLdL_eoWW4rD7l26xnaP0rNBOMlekdQRMb32r_NoJhKY5sNb80SAzd5wl4VwKnD2hQeW2G3C7hKB/s320/lq3.jpg" alt="" id="BLOGGER_PHOTO_ID_5674981329777527938" border="0" /></a>It arrived in two pieces.<br /><br />The golden paste covering the exposed meat it is Herb's version of sugna. He makes his with cornmeal.<br /><br />The cured shoulder tastes great. The fat tastes like awesome Mangalitsa lardo. A lot of people would probably slice the shoulder and put it on flatbread (pizza). I'll probably eat most of it in slices, without any accompanying carbs.<br /><br />* Herb only cured one shoulder, and it isn't for sale. If you want to buy cured shoulders from our pigs, <a href="http://www.countrycuredhams.com/mangalitsa-shoulder.php">Johnston County Hams sells them</a>.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com5tag:blogger.com,1999:blog-7696187134606183534.post-68424125867423070732011-11-14T01:16:00.000-08:002011-11-14T03:57:21.068-08:00Seattle Dinner Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuvKntWHXoNO5kWd73DuIOyL4EPVQOYvm59ZY7edcc7tzJYnI6lrFtymSHKcO7RivmQU1z2lE9c4DLrpD4kqotjnWRkHiCUIvFAIgB5HQspVEAevPRdiPqJRk9T1gOXDQDSpgt74cKiNS/s1600/IMAG0715.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuvKntWHXoNO5kWd73DuIOyL4EPVQOYvm59ZY7edcc7tzJYnI6lrFtymSHKcO7RivmQU1z2lE9c4DLrpD4kqotjnWRkHiCUIvFAIgB5HQspVEAevPRdiPqJRk9T1gOXDQDSpgt74cKiNS/s320/IMAG0715.jpg" alt="" id="BLOGGER_PHOTO_ID_5674778504207416690" border="0" /></a><br />As I've mentioned on this blog before, Mangalitsa brings amazing people together. The people who love to eat Mangalitsa and seek it out are often ridiculously quality-sensitive.<br /><br />I was reminded of that Saturday evening.<br /><br />My friend Chris had a dinner party. He's been <a href="http://woolypigs.blogspot.com/2011/05/neck-sauce.html">mentioned on this blog before</a>; he does molecular cuisine and is a Mangalitsa fan. If you are lucky enough to get invited to his place for dinner, say "yes!"<br /><br />The menu:<br /><ul><li>Assorted cheeses, olives, truffle and foie gras pate</li><li>Pacific oyster with rice vinegar and ginger </li><li>Grapefruit cured salmon </li><li>Caramelized carrot soup<br /></li><li>Arugula, persimmon, pomegranate salad</li><li>Pasta alla chitarra with pork sugo and porcini</li><li>Mussels and clams with vermouth, cannellini beans and cavelo nero </li><li>Spiced pork stew with polenta, root vegetables and gremolata </li><li>Pumpkin cake with pecan streusel and maple ice cream </li></ul><div><br />Chris's wording on the menu is modest. In reality:<br /><ul><li>The oysters were shucked with liquid nitrogen and dressed with sauce beads produced with liquid nitrogen. The oysters taste better as a result.<br /></li></ul><ul><li>The carmelized carrot soup was produced in a pressure cooker. It tastes incredible, like butterscotch soup.<br /></li></ul><ul><li>All the pork was Mangalitsa, from my personal stash. I also brought some dehydrated Mangalitsa bacon for the first course.<br /></li></ul><ul><li>The ice cream was made with liquid nitrogen, giving it an incredible texture.<br /></li></ul><br />The story behind the wine was even better.<br /><br />Two of the guests, Bill Fleckenstein (<a href="http://fleckensteincapital.com/">Fleckenstein Capital Management</a>) and Chuck Miller owner/founder of <a href="http://seattlewinestorage.biz/">Seattle Wine Storage</a>, have excellent wine collections. Bill has an extensive white burgundy selection. Chuck collects reds. If they bring the wine to a party, you are covered, because they won't just "bring the wine", they'll provide an entertaining full-featured "wine service".<br /><br />It started pre-dinner, with Chuck showing up early, bringing twenty bottles and glasses for everyone. Showing up early gave him time to come up with a plan on what bottles to serve with the different courses.<br /><br />During dinner, Bill and Chuck opened the bottles, checked them for cork (<a href="http://en.wikipedia.org/wiki/Cork_taint">TCA</a>), explained to the guests the story of the wine, and ribbed each other about the wines. They've been tasting wine together for at least sixteen years. It is great fun to watch them interact.<br /><br />When they detected cork, they moved on to substitutes. That's one of the reasons Chuck brought so many bottles.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0OrXwn6p0tA-FxgFGyDCfxtc3gXzffl_mM368a0-p-JOWAabd1LSzyLBVKmUtmAfHRLKjy6itTcgn50j5FGoXqb0QWtC9LcLWOgQndc9dp1VhhNpozh_4aiT61yTj6Zcm2_sVELvxVz3/s1600/large_pw250010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0OrXwn6p0tA-FxgFGyDCfxtc3gXzffl_mM368a0-p-JOWAabd1LSzyLBVKmUtmAfHRLKjy6itTcgn50j5FGoXqb0QWtC9LcLWOgQndc9dp1VhhNpozh_4aiT61yTj6Zcm2_sVELvxVz3/s320/large_pw250010.jpg" alt="" id="BLOGGER_PHOTO_ID_5674787880367169426" border="0" /></a><a href="http://www.beveragefactory.com/wine/stemware/peugeot_wineglass/les_impitoyables/no_2_white_wine_glass.shtml">Les Impitoyables<br /></a></div><br />Bill brings his own glass to events and restaurants. Called <a href="http://www.beveragefactory.com/wine/stemware/peugeot_wineglass/les_impitoyables/no_2_white_wine_glass.shtml">Les Impitoyables</a>, the uncompromising, its special shape allows him to enjoy wine more, because he can smell it better. It also means that he can detect faults like cork when others can't.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0RTMN_l2EkJmmpX7rbbVgyXGmKIZNebJtYTGyygS3NydvqMHAAzhREFMOZ6mkk3-gJjiGzuY4TJlaLu3zTUNiskVya9SKOTDT85ZWb6tdj9SdUhDEXThBetgqxf2DwGRumml6PXYRDOr/s1600/IMAG0715g.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0RTMN_l2EkJmmpX7rbbVgyXGmKIZNebJtYTGyygS3NydvqMHAAzhREFMOZ6mkk3-gJjiGzuY4TJlaLu3zTUNiskVya9SKOTDT85ZWb6tdj9SdUhDEXThBetgqxf2DwGRumml6PXYRDOr/s320/IMAG0715g.jpg" alt="" id="BLOGGER_PHOTO_ID_5674805068775775266" border="0" /></a>Les Impitoyables towers over the other glasses.<br /></div><br />The glass is intimidating; look at it dominating the table!<br /><br />If I was a sommelier and a guy showed up with that glass, I'd be praying that he brought his own wine: if he drinks my wine, he might find fault with it. If he brings his own wine and shares it, it should be amazing.<br /><br />My favorites were the dessert wines. Bill brought a wonderful Sauterne.* Chuck brought a memorable Madeira.<br /><br />Being the first to import and produce Mangalitsa pigs in the western hemisphere has resulted in me experiencing some amazing things. The foodies and <a href="http://woolypigs.blogspot.com/2011/11/robb-wolf-on-bacon-and-paleo-diet.html">paleo</a> people (sometimes <a href="http://woolypigs.blogspot.com/2011/10/monsoons-mangalitsa-neck-dr-mike-and.html">paleofoodies</a>) I've met have been incredible.<br /><br />* I like Sauternes and Tokaji - they are both made from grapes affected by <a href="http://en.wikipedia.org/wiki/Noble_rot">noble rot</a>. Having lived a lot in Central Europe, I drank Tokaji before I had Sauterne. So when I drink Sauterne, I'm reminded of Tokaji. Similarly, when I eat Iberico, it reminds me of Mangalitsa.<br /></div>Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-48689439463032242492011-11-09T09:41:00.000-08:002011-11-09T09:45:48.685-08:00Scientific Conference on Mangalitsa PigsThe Hungarians are putting on a <a href="http://www.kormany.hu/en/ministry-of-rural-development/news/scientific-conference-on-mangalica-pigs">scientific conference on lard-type pigs</a>. The text starts with:<br /> <div class="article-body"> <div class="article-content"> <p class="lead"> </p><blockquote><p class="lead">Do we know enough about the treasures borne by the Hungarian Mangalica pig?...</p><p class="lead"><br /></p><p class="lead"></p></blockquote><p class="lead">Clearly we don't.<br /></p><p class="lead">I suggest we eat our way through a lot of them to answer the question.<br /></p></div></div>Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-80322196736266261462011-11-09T01:04:00.001-08:002011-11-14T04:08:53.059-08:00Robb Wolf on Bacon and Paleo Diet<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyk-XFSXFaGbKLr0oORXbWK6v0lClC-fdZjVSPavQ_jbroiJMRwbjAxkv5vY1sTBLbZsaOrz0oYsWLAUKg1ZVsFHEQmjeUqSu1P5qAc_4Kr1KV1OL47TL0Swc-kmThV3fNsDKdXHZB_nv5/s1600/jp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyk-XFSXFaGbKLr0oORXbWK6v0lClC-fdZjVSPavQ_jbroiJMRwbjAxkv5vY1sTBLbZsaOrz0oYsWLAUKg1ZVsFHEQmjeUqSu1P5qAc_4Kr1KV1OL47TL0Swc-kmThV3fNsDKdXHZB_nv5/s320/jp.jpg" alt="" id="BLOGGER_PHOTO_ID_5672925232724977026" border="0" /></a>Jake Platt, owner of <a href="http://nwcrossfit.com/">three CrossFit gyms</a> eating Mangalitsa lardo.<br /></div><br /><br />In a <a href="http://robbwolf.com/2011/11/08/the-paleo-solution-episode-105/">recent podcast</a> (from 10:53 on), <a href="http://robbwolf.com/">Robb Wolf</a>, author of <a href="http://www.amazon.com/Paleo-Solution-Original-Human-Diet/dp/0982565844">The Paleo Solution</a>, addresses the issue of whether or not people should eat bacon.<br /><br />From what I've seen, a very small number paleo dieters avoid farmed animals and salt, figuring that Stone Age humans didn't eat that way.<br /><br />Many paleo dieters I know use bacon as a staple fat. When people cut out dairy and vegetable oils, you see people heavily relying on things like coconut cream or bacon or lard.<br /><br />Robb sounds generally pro-bacon, which is good (because it means he can <a href="http://woolypigs.blogspot.com/2011/07/project-mangalitsa-paleo-diet.html">enjoy Mangalitsa products</a>) - as so many <a href="http://woolypigs.blogspot.com/2011/10/bauchspeck.html">CrossFitters</a> do.<br /><br />My own <a href="http://woolypigs.blogspot.com/2011/09/paleo-diet-update.html">Mangalitsa-based program</a> (cyclic low-carb with resistance training) seems to be working.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com4tag:blogger.com,1999:blog-7696187134606183534.post-17537575460147827642011-11-07T00:22:00.000-08:002011-11-07T00:52:34.370-08:00Billionaire's Farm Buys some Swallow-Bellied Mangalitsa Pigs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7XL50OCijwPXT0vHfnpF2KXCy3Z8U7u4oJFZfZs5It1GVKGSTCH9VoWrJ5DyniqliEAa2H7X_19Aw3kOsEAVZ2OMH564CyrigDWxc1hUJHgteSp7FwlZr74dTms7rnuqPny0Du4_1v-M/s1600/sbmanga_big.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7XL50OCijwPXT0vHfnpF2KXCy3Z8U7u4oJFZfZs5It1GVKGSTCH9VoWrJ5DyniqliEAa2H7X_19Aw3kOsEAVZ2OMH564CyrigDWxc1hUJHgteSp7FwlZr74dTms7rnuqPny0Du4_1v-M/s320/sbmanga_big.jpg" alt="" id="BLOGGER_PHOTO_ID_5672169036452085874" border="0" /></a>Swallow-bellied Mangalitsa sow<br /></div><br />I recently sold some Swallow-Bellied Mangalitsa breeding stock to a billionaire.<br /><br />The people I dealt with are his farmers. He owns that they run for him.<br /><br />When talking with one of the farmers, I asked who the guy was. She explained, "he owns such-and-such company". If I told you the name of the company, you'd recognize it; they've got locations all over the USA.<br /><br />Besides breeding Mangalitsa pigs, the owner also breeds thoroughbred racehorses.<br /><br />I think it is great that when thoroughbred racehorse breeding billionaires want to raise pigs, they choose the best: <a href="http://woolypigs.com/">Swallow-Bellied Mangalitsa</a>.*<br /><br />Also, I'm a bit horrified to note that I've been writing "Swallow-belly Mangalitsa" for years now, when, according to the pig references, the term is "<a href="http://www.ansi.okstate.edu/breeds/swine/mangalitsa/index.htm">Swallow-bellied </a>Mangalitsa". It makes sense: we say "red-blooded American" and not "red-blood American".<br /><br /><br />* I can't help but be reminded of Ordell in Quentin Tarantino's "Jackie Brown", talking about how the <a href="http://www.youtube.com/watch?v=dk6Utpg5JcM">AK-47 is the best gun</a> (NSFW!)Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-53491261657329964122011-11-04T19:36:00.000-07:002011-11-04T21:00:41.733-07:00Ruth Reichl Still Thinks Mangalitsa Lard is the Best Fat<a href="http://en.wikipedia.org/wiki/Ruth_Reichl">Ruth Reichl</a> is quoted in the <a href="http://online.wsj.com/article/SB10001424052970204394804577009900030662144.html?mod=googlenews_wsj">Wall St Journal (Nov 5, 2011)</a> as saying:<br /><blockquote>The nicest cooking fat I've ever encountered is Mangalitsa lard. Right now I make my pie crusts with half butter and half lard. It's amazing stuff: It's pure white, and it's not piggy the way so much lard is. And it's such a pleasure to work with. I've never had dough that was so soft and lovely.</blockquote><br />You can <a href="http://chefshop.com/Mangalitsa-Pig-Lard-P7268.aspx">order some here</a>.<br /><br />It is odd to think that I'm personally responsible for people like Ruth Reichl being able to live better lives via luxury lard.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-14280259968107053912011-11-03T10:27:00.000-07:002011-11-03T10:31:49.121-07:00Eat this Pig or ElseZagat has a <a href="http://www.zagat.com/buzz/try-this-swine-before-its-time-runs-out">post about a Mangalitda dinner</a>:<br /><br /><blockquote>Tonight and tomorrow are the last two nights to enjoy whole Mangalitsa pigs at Corsino. Chef Tomas Curi procured 1000 pounds of the precious pork, a cross breed of wild boar and lard pigs, and a cousin to the treasured black-footed Iberian pigs of Spain. Curi’s creations are changing daily, but one can expect snout-to-tail dishes like roasted loin chops over fig wood with fresh figs; belly confit with chicory and citrus vinaigrette; and crispy pig’s ear salad with puntarelle and poached egg. Through November 4. <br /></blockquote><br /><br />I'm not sure about their <a href="http://en.wikipedia.org/wiki/ManBearPig">ManBearPig</a> story, but the food sounds good.<br /><br />If you want to read about the history of the Mangalitsa breeds, here's some <a href="http://www.agroservice.hu/mangainfo1.htm">accurate info</a>.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0tag:blogger.com,1999:blog-7696187134606183534.post-41743810289246712182011-11-03T10:08:00.001-07:002011-11-03T16:26:50.542-07:00Ba Bar - Mangalitsa Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aV2zILpCiZxYjrwgOmSZ-3qP_AkX38FE06Nafuc6GR7GkjuRf2tiluNVjtnbio-oIt0XFn63E9uvEutnqJndhf989pNPmICd52N4jwVmqv19QdbfE99PjGpfOG1rC1qpqsql4FRTSPGv/s1600/babar1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aV2zILpCiZxYjrwgOmSZ-3qP_AkX38FE06Nafuc6GR7GkjuRf2tiluNVjtnbio-oIt0XFn63E9uvEutnqJndhf989pNPmICd52N4jwVmqv19QdbfE99PjGpfOG1rC1qpqsql4FRTSPGv/s320/babar1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5670818826309394962" /></a><br /><br />Ba Bar has a Mangalitsa phở special. I got to eat it wtih Eric Banh (Ba Bar and Monsoon owner) and Art Nelson of the Mercury Wine Group.<br /><br />After tasting some of mine, some guests sitting next to me also ordered it. They really enjoyed it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-VYoV4UBK8aUp9aLYfIEy0btNKTcoPqUl9o5d7PefMn2CXnMojNYVRlr21DpsQWrYFWXzYJQ8otoeKXIwq2WFplJlDN4zJ2sE7fRsC0suXFGyH5vynJhFeCohO7Jk7gUDv0DyJWSCrdA/s1600/babar2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-VYoV4UBK8aUp9aLYfIEy0btNKTcoPqUl9o5d7PefMn2CXnMojNYVRlr21DpsQWrYFWXzYJQ8otoeKXIwq2WFplJlDN4zJ2sE7fRsC0suXFGyH5vynJhFeCohO7Jk7gUDv0DyJWSCrdA/s320/babar2.jpg" alt="" id="BLOGGER_PHOTO_ID_5670817780646391586" border="0" /></a><br /><br />You can see a slice of roast Mangalitsa shoulder in the upper left corner of the photo.Heath Putnamhttp://www.blogger.com/profile/02448892103363285974noreply@blogger.com0