The blog Culinary Pen has a few
Mangalitsa-related posts.
A recent one shows one way to prepare a
Mangalitsa tenderloin. I think Mangalitsa tenderloin is a wonderful treat. I rarely eat it.
I sell that cut to chefs like John Cox of
Casanova Restaurant or Philip of
Nell's in Greenlake. Tenderloin is great cut for them because their guests are a bit conservative.
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