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Mangalitsa?

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  • Smocalypse
    Club Member
    • Feb 2017
    • 10
    • Lincoln, Nebraska

    Mangalitsa?

    Anyone ever use this breed? I know it’s a “larder” so it has way more fat than production pigs and people claim its taste is way different. The only info I’ve seen seems to be second hand, it would be nice to get some actual info!

    I’m thinking a few racks of ribs and a butt, with some chops for my Otto.



  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4548
    • Stockholm, Sweden

    #2
    I've heard of it, but haven't tried it yet. Found a good article on Wikipedia here.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 2060
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      #3
      They are fatty as all get out. Like super fatty.
      Dr. Eades is a fan:
      https://proteinpower.com/drmike/2010...d-for-the-hog/

      I tend to think Kurobuta/Berkshire is the wagyu of pigs, and Tokyo X the Kobe, but he grew up on a hog farm.

      Comment

      • EdF
        EdF
        In Memoriam
        • Jul 2016
        • 3228
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
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          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #4
        Seems like pork belly might be interesting for this breed as well.

        Comment


        • Smocalypse
          Smocalypse commented
          Editing a comment
          Was thinking the same. One of the biggest producers is across the river from me and I'm thinking of taking a trip over. The belly looks nice, and I figure the shoulder would be amazing cooked in a smoker. I cant do anything with it until August, will report back in due time!

        • EdF
          EdF commented
          Editing a comment
          Great!

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
      See more
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