Chefs Street and Paul are attending PigStock Traverse City, a three-day course in the heritage breed Mangalitsa pig. They’ll learn butchering from Austrian-trained expert butchers & farmers Christof and Isabel Wiesner, charcuterie from Michigan chef and author of Charcuterie: The Art of Salting, Smoking and Curing, Brian Polcyn, and how to prepare everything but the squeal. This should lead to some even more delicious dishes at the Inn and Hearth & Vine. Who knows? You may even meet a woolly Mangalitsa on our farm next season.
Mangalitsa pig
I want one for my very own lets get a whole herd of them.
I had my first taste of a Mangalitsa pig at the Memphis in May World BBQ Championship this weekend. It landed in the final three for whole hog and I thought it should have won. I have now tasted what all the buzz is about. It was cooked by the fatback Collective a group Chefs some familiar with the James Beard award. Although it was their first year competing against some really heavy hitters their whooly pig did very well.\
We are very lucky to have them in our neighborhood.