Michael's Chocolate with Greaves - Mangalitsa Cuisine

I missed this recipe at the bottom of the article on Mosefund Farm and Mangalitsa:

Chocolate Truffles with Greaves

Courtesy of Michael Clampffer

12 oz Heavy Cream
12 oz Bittersweet chocolate, 60%, chopped
½ cup Hazelnuts, toasted and roughly chopped
1 cup Greaves (small pieces of protein left over after you render lard)**
½ cup Cocoa powder, Valrhona

1. Bring cream to a boil.
2. Pour cream over chocolate in a large bowl and let sit for 30 seconds.

3. Whisk until combined, add hazelnuts and greaves, then refrigerate until firm.
4. With a melon baller or small spoon scoop out a truffle about the size of a cherry–they don’t have to be perfect–and roll between your hands to form a ball.

5. Pour cocoa powder into a bowl; drop truffles in. Roll around until fully coated.
6. Serve

Mangalitsa pigs can produce so much high quality fat that people use it in creative ways. American lard generally isn't worth processing into products, but in Austria, you can find a number of fancy fat-based products.

Greaves are the rendered bits of protein left from making lard. They aren't cracklings (which are made from skin). Greaves are used a lot in Central European recipes. Michael's recipe above uses it with chocolate. Mangalitsa greaves have a lighter taste than greaves from non-Mangalitsa pigs.

Chefs like the texture, economics and "wow-factor" of whipped Mangalitsa lard. It holds a lot of flavor chemicals and air, and has a light taste, so it can make great spreads.

As more chefs use Mangalitsa in 2009, you'll see other chefs copying Mangalitsa preparations like whipped lard. This has already started happening in Seattle, where people have eaten more Mangalitsa than anywhere else in America.