Quote:
Originally Posted by NJ Brazen_3133
I find dry brining makes the pork chops taste way too salty though
Is Mangalitsa the Wagyu of swine?
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It tastes like pork used to taste way back when fat was not a swear word. The meat is darker than most pork, not quite beef-red.
The price is not Wagyu, at least not in my area, where there exist one or two Mangalica pig farms. But it is expensive. Worth every penny for the few times I am able to get it before it is all sold out!
The pigs are really cute, too. Long curly furlike hair.