Mark Bittman Loves Mangalitsa for Rillettes

I saw in the New York Times something from Mark Bittman, writing about rillettes:

That fat should be pork fat, sometimes difficult to find sold by itself (a real butcher solves that). What works well is to start with the fattiest pork shoulder you can find, one that’s marbled with thick stripes of white. (If you can find it, the Mangalitsa stuff is amazing, and perfect.)

So Mark Bittman, food authority, says our stuff is "amazing" and "perfect". What more endorsement do you need?

Mangalitsa trim (50%) works well for rillettes. Call me (253-833-7591) if you want some trim!