Reply to thread

Message

<blockquote data-quote="Wild and Free" data-source="post: 66543" data-attributes="member: 406">That's what the sellers own web site claims as well.<a href="http://www.bluestoneranch.com/animals/" target="_blank">http://www.bluestoneranch.com/animals/</a>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; The Mangalitsa Pig&nbsp;Mangalitsa pigs are a unique lard-type breed which originated in Hungary. Its name means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah. They have a curly coat which resembles a sheep. Raising a Mangalitsa pig can cost three times as much as a regular pig. It takes 15 months to raise one to market weight, compared to five months for conventional pigs.&nbsp; Mangalitsa pigs have more unsaturated fat (versus high levels of saturated fat) than commercially bred meat-type pigs.When cooked, Mangalitsa pork is exceptionally, juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility—the lard can be whipped, and chefs don’t need to dress up the meat’s flavor with excess salt or spices. When cured, Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in commercially produced pork).</blockquote>

[QUOTE="Wild and Free, post: 66543, member: 406"] That's what the sellers own web site claims as well. [URL]http://www.bluestoneranch.com/animals/[/URL] [B]The Mangalitsa Pig[/B] Mangalitsa pigs are a unique lard-type breed which originated in Hungary. Its name means “hog with a lot of lard” and is pronounced mahn-ga-leets-ah. They have a curly coat which resembles a sheep. Raising a Mangalitsa pig can cost three times as much as a regular pig. It takes 15 months to raise one to market weight, compared to five months for conventional pigs. Mangalitsa pigs have more unsaturated fat (versus high levels of saturated fat) than commercially bred meat-type pigs.When cooked, Mangalitsa pork is exceptionally, juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility—the lard can be whipped, and chefs don’t need to dress up the meat’s flavor with excess salt or spices. When cured, Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in commercially produced pork). [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA