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Pork Jowl - Page 2

post #16 of 26
5/7/11 at 8:19pm
Quote:
Originally Posted by SField View Post
Diet... hundreds of years of tradition... attention to detail.. self respect by farmers and for the product and consumer...

Pig Perfect, by Peter Kaminsky, is a good and highly readable book on pork and pigs. There's good info about Iberico pigs/hams and how/why they are different.
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post #17 of 26
5/7/11 at 10:45pm
had some good iberico at compose in tribeca...the chef nick curtin seemed pretty enthusiastic bordering on obsessed with it.
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post #18 of 26
5/8/11 at 3:30am
Quote:
Originally Posted by SField View Post
Diet... hundreds of years of tradition... attention to detail.. self respect by farmers and for the product and consumer...

sorry, I meant 'US' as in the country and the USDA - surely they could've sorted the Spanish pig situation out long ago, to allow for better importation? Seems like a mess still. The rest of the world gets to enjoy it.
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post #19 of 26
5/8/11 at 12:33pm
Keep some till new years day and get some blackeyed peas to eat with it. Atleast thats what oldschool people in the south use to do, to ensure good luck for the coming year.
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post #20 of 26
5/12/11 at 8:10pm
If you like Iberico, just get the real Hungarian thing. Now in the US.
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post #21 of 26
5/13/11 at 6:43pm
Quote:
Originally Posted by tiger02 View Post
If you like Iberico, just get the real Hungarian thing. Now in the US.
Wait, wut?
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post #22 of 26
5/13/11 at 7:06pm
yes, i believe mordecai's favorite McCall's butcher store is now carrying mangalitsa leaf lard. i do plan on getting some of that.
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post #23 of 26
5/14/11 at 12:32pm
Quote:
Originally Posted by tiger02 View Post
If you like Iberico, just get the real Hungarian thing. Now in the US.

I'm going to have to give that a try, especially this.
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post #24 of 26
5/16/11 at 5:49pm
Quote:
Originally Posted by imatlas View Post
Wait, wut?
Bottom of the memory banks here, but a big Iberico producer came to Hungary some years back and basically said, this is like what I do, but better. So he brought a bunch of mangalica to Spain and became an advocate. I'll try to source that...either way fair to say that I clunked up the presentation in my last post. edit: not better, but the pigs were close to extinction in '91 (damn commies). Olmos & Toth saved the breed. http://www.dstarvib.org/a626016-curl...scued-from.cfm
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post #25 of 26
5/18/11 at 7:43pm
Quote:
Originally Posted by tiger02 View Post
If you like Iberico, just get the real Hungarian thing. Now in the US.

Recently enjoyed a Mangalitsa tasting menu at Telepan, which was truly excellent.
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post #26 of 26
5/18/11 at 8:08pm
They also sell it at Eataly just off Madison Park in NYC.

Guanciale rules. Use it as a substitute for bacon and it will take anything to the next level.
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