My local farm, where I buy some chickens, had Mangalitsa pig meat for some reason:
They had a bone-in pork loin roast, so I bought it. We put it in the sous vide, but did not give it enough time (was only 105F internally when we went to eat it). We ate something else and continued cooking the roast, then plunged it into ice water and put it in the fridge.
We ate it 2 days later. I cut the bone out, sliced it into thin steaks, cooked on the gas grill.
Wow. By far the best pig I have ever had. The meat was darker pink instead of white. The fat was harder, instead of the really mushy stuff on normal pigs (one reason I don’t eat fatty pork – I really think the fat is terrible). Even my kids liked it, and my wife loved it.
I go this weekend to pick up a pig from a local farm:
“We raise heritage Red Wattle and heritage Gloucester Old Spot cross. We prefer a heritage breed for their superior taste, quality and natural foraging ability.”
I’ll have to compare, if I can remember the taste of the Mangalitsa.