While I grew up in a family where the charcoal grill was used year round - there's nothing like a Thanksgiving or Christmas bird done on the grill - there is a still a certain thrill of grilling out on warm spring & summer nights. Just this week I fired up the grill to make a variation on Muffuletta's Asian burgers and even managed to nicely toast the onion buns instead of burning them to a crisp as is usually the case.
There are about 4500 sows in Hungary, and they produce about 60,000 fat hogs for slaughter each year. That's not 4500/head per year, but rather 60,000/head per year.
Lenny, I regret not asking you more about the Mangalitsa, as you've got the history down. Wow, this info makes your Mangalitsa seem even more rare.
Amy
Nice job reporting on the Mangalitsa. I have one correction for you. The Mangalitsa, while similar to Italian and Iberian heritage breeds, is actually Hungarian by provenance. Archduke Joseph of the Hapsburg dynasty developed the breed in the early 19th century by crossing an ancient Hungarian breed with one of Serbian origin. It eventually made its way to the farthest reaches of the European continent. Today, the Mangalitsa is considered an endangered domestic breed that can only be saved by increased demand for greater production. Even in today's Hungary and Austria, the breed is not in very high demand. Best estimates say there are about 4500 Mangalitsas in Hungary which are being squeezed out by the more popular Nobel Swine or meat type pigs.
Increase the bind on the fresh sausage, and grill it carefully.
The economics of some of the Heritage breeds are very different from what has become the norm. We should all expect to pay a premium for the Mangalista, if we're interested in the sustainability of the breed.
Your shameless attempt to capture attention with a flashy and controversial title worked. At least it worked for me and I'm glad that it did. Eating animal products--even sustainably produced ones--is an issue I have struggled with as I've become more conscious of and informed about my food choices. I agree with the former comment that it is hard to be a conscientious omnivore but I'm trying.
I've touched on this issue in my own blog in a piece titled "Flexitarian, Not Vegetarian." Following Michael Pollan I try to eat more vegetables and produce and fewer animal products, and be as conscious as I can about where all of my food comes from. You can read the post here:
I'm compelled by Jonathan Safran Foer's argument in his excellent book Eating Animals that it's much harder to be a conscientious omnivore than to be a vegetarian and avoid meat altogether. I struggle with what to tell my long lost friends who want to cook me dinner: "I'm not a vegetarian, but I won't eat what YOU eat." Doesn't seem very nice. What do you think?
I agree with Daniel that regarding the condition and care provided to the animals when producing foie gras. Heavy Table had a great article not long ago on a local foie gras producer and he seemed to be a very reasonable farmer who has great concern for the animals he raises.
Go Lenny! Can't wait to eat at the new restaurant and shop at the new market. Love your current place, but this new venture sounds great. Also, will definitely get over there to try some of that delicious-looking pork.
While I grew up in a family
While I grew up in a family where the charcoal grill was used year round - there's nothing like a Thanksgiving or Christmas bird done on the grill - there is a still a certain thrill of grilling out on warm spring & summer nights. Just this week I fired up the grill to make a variation on Muffuletta's Asian burgers and even managed to nicely toast the onion buns instead of burning them to a crisp as is usually the case.
Amy -- I'll hit you with the
Amy --
I'll hit you with the pig details:
The pictured pig is some sort of Mangalitsa hybrid. It isn't one the 3 Mangalitsa breeds (blonde, swallow-bellied or red).
Lenny is correct about the origins of the Mangalitsas - however there are 3, not just one breed: http://arch-anim-breed.fbn-dummerstorf.de/pdf/2006/at06p477.pdf
There are about 4500 sows in Hungary, and they produce about 60,000 fat hogs for slaughter each year. That's not 4500/head per year, but rather 60,000/head per year.
In the last few years Mangalitsa production is way up, after hitting lows in the early 90s. You can read more about that here: http://www.mangalica.com/uj/index.php/mangalica/renaissance/en/
Here's a presentation about the pigs:
http://www.atk.hu/szaktanacsadas/mangalicaws/Toth-Mangalica.pdf
Like the producers in Hungary (and the Iberico producers of Spain), Wooly Pigs produces a mixture of purebreds and crossbred pigs.
Lenny, I regret not asking
Lenny, I regret not asking you more about the Mangalitsa, as you've got the history down. Wow, this info makes your Mangalitsa seem even more rare.
Amy
Amy: Nice job reporting on
Amy:
Nice job reporting on the Mangalitsa. I have one correction for you. The Mangalitsa, while similar to Italian and Iberian heritage breeds, is actually Hungarian by provenance. Archduke Joseph of the Hapsburg dynasty developed the breed in the early 19th century by crossing an ancient Hungarian breed with one of Serbian origin. It eventually made its way to the farthest reaches of the European continent. Today, the Mangalitsa is considered an endangered domestic breed that can only be saved by increased demand for greater production. Even in today's Hungary and Austria, the breed is not in very high demand. Best estimates say there are about 4500 Mangalitsas in Hungary which are being squeezed out by the more popular Nobel Swine or meat type pigs.
Lenny
Keep your sonda clean Lenny.
Keep your sonda clean Lenny.
Increase the bind on the fresh sausage, and grill it carefully.
The economics of some of the Heritage breeds are very different from what has become the norm. We should all expect to pay a premium for the Mangalista, if we're interested in the sustainability of the breed.
Your shameless attempt to
Your shameless attempt to capture attention with a flashy and controversial title worked. At least it worked for me and I'm glad that it did. Eating animal products--even sustainably produced ones--is an issue I have struggled with as I've become more conscious of and informed about my food choices. I agree with the former comment that it is hard to be a conscientious omnivore but I'm trying.
I've touched on this issue in my own blog in a piece titled "Flexitarian, Not Vegetarian." Following Michael Pollan I try to eat more vegetables and produce and fewer animal products, and be as conscious as I can about where all of my food comes from. You can read the post here:
http://greenereverydayconsulting.com/not-vegetarian-but-flexitarian.
I'm compelled by Jonathan
I'm compelled by Jonathan Safran Foer's argument in his excellent book Eating Animals that it's much harder to be a conscientious omnivore than to be a vegetarian and avoid meat altogether. I struggle with what to tell my long lost friends who want to cook me dinner: "I'm not a vegetarian, but I won't eat what YOU eat." Doesn't seem very nice. What do you think?
I agree with Daniel that
I agree with Daniel that regarding the condition and care provided to the animals when producing foie gras. Heavy Table had a great article not long ago on a local foie gras producer and he seemed to be a very reasonable farmer who has great concern for the animals he raises.
I bred those pigs and sold
I bred those pigs and sold them to Provenance Farm. I'm happy they've found a good customer to buy their pigs.
As I wrote just recently, it isn't easy to market Mangalitsa pork, becuase it is so different from the lean bland stuff that dominates the market: http://woolypigs.blogspot.com/2010/04/pork-market-perception.html
Go Lenny! Can't wait to eat
Go Lenny! Can't wait to eat at the new restaurant and shop at the new market. Love your current place, but this new venture sounds great. Also, will definitely get over there to try some of that delicious-looking pork.