 |
| mangalitsa fatback. high as an elephant's eye! |
Is the Mangalitsa the Next "it" Pig?
The New York Times talks about what may be the new fashionable breed of pork: Mangalitsa, from Hungary. We've been working with it from Mosefund Farm (the guys highlighted in the article) since last summer and posted on the restaurant blog all about it a couple of times. It's a really rich pork with a whole lot of fat all over, which lended the animal well to lots of charcuterie work. Of course, with all that fat, there was a lot of lardo. Man, just thinking about these porkers is making my mouth water.
Without the Blood Sausage, It Just Wouldn't Be Christmas
I really like to see some of the less-used animal bits getting press. In another NYT article, here is a feature on Estonian blood sausage. I'm not the biggest fan of the more plain French or eastern-European blood sausages that I've had, but I do enjoy the spicier versions from some Latin cultures. I will have to post my own recipe some time. Here's a preview: lots of smoke and chiles.
Smoke Cure Pickle Brew
I don't know who these guys are, but I noticed a couple of referrals from their blog recently and they're doing really good stuff. The recent cassoulet posts should be required reading for everyone this cold season.
Joe Sparatta's Digital Notebook
Joe is the Sous Chef at my place of work and features a bunch of his dishes here. Well worth a look if just for the pretty pictures.
No comments:
Post a Comment