I think by now pretty much everyone who is into pork and heirloom pig breeds has heard of Mangalitza pigs. Long story short; they’re an old world Hungarian lard pig, and when properly raised are about as good as it gets for curing.
I had the opportunity to purchase a leg from a Mangalitza pig, and I immediately thought “culatello time!”
I’ve gone into great detail on my last culatello post, so this one will just be some pictures showing the big differences between that commercial one and this one.
Tuesday, April 16, 2013
Mangalitza Culatello
Crema di Lardo
I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo d’Arnad, but didn’t feel like dealing with slicing it.
If you have lardo ready, it’s incredible easy, and incredibly delicious!
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