Mangalitsa pork

[Brad Olson]

"Eat them to save them."

We vacation in northwest Wisconsin and it just so happens that a Mangalitsa farmer (Chickadee Hills Homestead) is right in the area, so this past summer we picked up some pork to give it a try.

How about a nicely marbled pork steak?

Pork this pink would terrify some people but I have no qualms when the animal has been cleanly raised.

Mangalitsas are "lard hogs". Care to guess why?

As the fat congealed it turned into a delicious, buttery spread.

Spooner's about 4 hours or so from me and I'm planning on a road trip when my current supply is gone. I'm trying to make a strong commitment to small-farm, heritage pork these days and while it costs a little more I believe it's money well-spent.

 

[DavidDiQuattro]

Need to try Mangalitsas! Beautiful looking pork.

 

[Dustin Dorsey]

That looks awesome, but also pretty darn rich!

 

[Brian Lee]

Hi Brad, great post and pics! May I ask what you did with the congealed fat in your last pic? Are you saving it for another dish?

 

[Brad Olson]

Thanks, everybody!

Brian, I scraped the plate into the can of "garbage fat" instead of trying to save it because it was pretty heavily infused with the rub and I couldn't think of a future use for it. Although now that you mention it, using it for some green beans probably would've been a good idea...I do have one more rack of ribs so I'll have to keep that in mind!

 

[Brian Lee]

Hi Brad, it too late now but you could use the fat for seasoning your grills. I have a jar of bacon fat in my downstairs fridge that's used exclusively for my Performer grill

 

[Barb D]

Brad that is an awesome cook. Looks delicious and the pork is done just right.