(Boston, MA)- As heritage pig breeds become all the rave in foodie culture, the king of the heritage breeds would most certainly have to be the Mangalitsa. The Mangalitsa (MON-go-leet-sa) lard-type pig breed was created in 1833 by the Hungarian Royal Archduke Jozsef. As the popular pig gave way over time to leaner and lesser tasting heritage breeds, the popularity of the breed was lost to piggy history.

Now with farmers, breeders and chefs impressed by the high-quality, and much more expensive meat, the breed is making a slow and steady comeback.

With restaurants such as The French Laundry, The Herbfarm and The Spotted Pig spotlighting the breed, public knowledge has spiked and the Mangalitsa is on its way to regaining its rightful place in piggy culture.

Now the Mangalitsa officially debuts in Boston, MA courtesy of Chef Jason Bond of the Beacon Hill Hotel & Bistro. Bond will hold a very special «Black and Tan Dinner» (named after the two pigs he brought to New England). The six-course menu featuring Bond’s organic pasture-raised Mangalitsa dinner will be held on Wednesday, March 3, 2010 with two seatings (6:00PM and 8:30PM) and costs $65.00 per person with an optional wine pairing for an additional cost.

«I’m very proud to be the guy who brought this breed to New England and gave Boston its first taste of these fabulous pigs which we raised on a rotating organic pasture,» said Bond.

Be part of New England Foodie History and join Chef Bond at the Beacon Hill Hotel & Bistro for this very special event. Reservations are highly recommended and can be made by calling 617-723-7575. (Menu Below)

*More on Mangalitsa:
Known for its high quality fat, Mangalitsa meat is more heavily marbled, delivers a more pronounced and flavorful meat, and is hailed as some of the world’s best tasting pork. While a lard-type breed, the Mangalitsa fat is more unsaturated than normal pig fat.

MANGALITSA DINNER

with Black and Tan

MARCH 3, 2010

GRIVES, BREAD

and Whipped Lard

* * *
BRONZE FENNEL EAU DE VIE
* * *
SALUMI AND ANTIPASTI

Lonza, Olive Oil and Knotweed

Lardo, Panella, and Local Honey

Guanciale and Roasted Agen Prune

Hure du Porc Noir
* * *
CREPINETTE IN ROASTED GINGER BROTH,

with Garlic Chives, Sesame, and Spring Burdock
* * *
RED COOKED SIDE OF PORK WRAPPED IN ROMAIN

Black Garlic, Pickled Quail Egg, Tatsoi and Red Shiso Kim Chi
* * *

JAMBON AU FOIN –

Clover, Timothy, and Sudan Grass,

Arrowhead Cabbage Choucroute, Boudin Blanc, and Confit Belly
* * *
ICES FROM OUR FORAGING EXPEDITIONS –

Spice Bush, Black Walnut, Russian Olive, Sassafras, Black Birch
* * *
SWEET PORK

Sanguinaccio et Chiacchiere

Pizza di Sangue et Citron

Crackling Marshmallows with Angelica

Green Tea Macaroons with Sweet Lard

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