Monday, September 15, 2014
Inquirer Daily News

MarketBasket: High on Hungarian hybrid pig

Charcuterie from Fair Food Farm stand.  ( MICHAEL S. WIRTZ / Staff Photographer )
Charcuterie from Fair Food Farm stand. ( MICHAEL S. WIRTZ / Staff Photographer )
Charcuterie from Fair Food Farm stand.  ( MICHAEL S. WIRTZ / Staff Photographer ) Gallery: MarketBasket: High on Hungarian hybrid pig

The Mangalitsa pig, a Hungarian hybrid that crosses the dark meat of wild boar with the coveted fat of lard pigs (and a cousin to the famed Spanish pato negro), is rapidly gaining in popularity due to the emergence of the breed's American pioneer, Møsefund Farm in Branchville, N.J.

The flavorful fresh meat products (bacon burgers, smoked brats) are intriguing. But chef and farm exec Michael Clampffer's slow-cured charcuterie is truly exceptional.

Try the mustela, a loin (similar to lomo) hung for two months with pepper and anise, the pancetta infused with fennel and oregano, or the Calabrian-spiced coppa. The fat has a sweet and nutty richness that lingers on and on.

- Craig LaBan
Møsefund Farm's Mangalitsa mustela and coppa, $36 pound; pancetta, $28 pound, Fair Food Farm Stand, Reading Terminal Market.

 

A pitcher and a dream of warmer weather

Spring is here, and that's excuse enough for me to indulge in this beautiful Juliska pitcher, as I yearn for warmer days with a pitcher of iced tea or lemonade on the back porch. In the meantime, I'll fill it with a bunch of tulips or daffodils, and use it as a lovely vase. Mouth-blown in Portugal. Dishwasher safe.

- Maureen Fitzgerald
Juliska Berry & Thread Pitcher, 2.2 quarts, $78, at the Polished Plate, 101 Kings Highway E., Haddonfield, info@thepolishedplate.com; 856-428-2696.

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