Chefs call the mighty Mangalitsa pig "the Wagyu beef" of pork, a fine swine that's valued as much for its silky lard as it is for its rich meat. Once a culinary oddity, a rotund and woolly creature that almost looks like a couch-potato version of a sheep, this breed of Hungarian pig has become increasingly prized among Sacramento gourmets.
Four Mangalitsa pigs, raised at Suisun Valley Farm near Fairfield, were divided recently among the Kitchen, Ella Dining Room and Bar, and Corti Brothers. The Thomas Keller Group, which runs such Michelin-starred restaurants as the French Laundry and Bouchon, called dibs on the front legs to make charcuterie.
For those craving a world-class version of "the other white meat," it might as well be pronounced "Mmmmmmangalitsa."
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