Our first Mangalitsa pig

We served crisp braised pork belly at a recent TLD event ( fat cooked in fat, with a fat sauce ).

• Loins and tenderloins were turned into a feature entree: Morel crusted pork loin with sage-roasted garlic sauce
• 3 of 4 legs were cured and smoked with different processes for hams
• The 4th leg was slow cooked for a modified cassoulet
• All four feet became pied au cochon
• The ribs became an appetizer: crispy 5-spice ribs with tomato aioli
• The jowls and leftover belly became bacon
• We made pork rinds from the skin
• I braised and stuffed the tail for a kitchen treat
• The organs and scrap are all being made into various terrines, pates and sausages.
• The ears became toys for one of the sous chef's dogs
• The carcass became a rich pork stock

I can't wait to see what a fully mature, acorn finished pig is like this winter.

Filed under Chefs • Heritage Foods