The New York Times has discovered the fatty, old-style pleasures of the Mangalitsa, featuring the fascinating Hungarian pigs in a full-fledged feature. While we simply flew to Spokane to discourse on the Mangalitsa’s unique qualities and conundrums last year, after sampling the meat at the University District Farmers Market, the Grey Lady reported straight from the hog’s mouth, with a reporter in Hungary. The Times also talked to Heath Putnam of Spokane’s Wooly Pigs, the Mangalitsa’s zealous American champion, and looked at how restaurants like The Herbfarm and French Laundry are using Putnam’s pigs.
Posted by Rebekah Denn under Food Producers
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