Monday, January 25th, 2010
Mangalista Pig Dinner
January 26th, 2010
Reservations will be accept for this event
Nori Cured Lardo,
Maine uni, beets and toasted sesame
Smoked tongue and foie gras, shaved radish and carrot, mustard seed caviar
Crispy Pork Belly,
Roasted scallop, blood orange, cauliflower puree, caramelized fennel
Hock Confit Raviolo,
Broth, roots and truffle
Pan Seared Pork,
Braised neck, savoy cabbage and pork fat “fries”, apple jus
Rubiner’s Cheese Course
*menu subject to change*
The Mangalitsa* (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat.
* In Hungarian, Mangalitsa is spelled mangalica.
Tastier, Healthier Fat, Better Flavor
Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much “lighter”, “cleaner” and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid.
Mangalitsa meat has stronger flavor and more than double the marbling of average pork.