Bringing home the woolly bacon from hungary

A blonde Mangalitsa pig

A blonde Mangalitsa pig

Not too long ago on an episode of Iron Chef America, the sweaty contestants were dexterously hacking away at a large animal encased in an impressive layer of fat usually only seen in the parts of Europe where words like “monounsaturated” and “natural supplement” haven’t yet arrived. “This is Iron Chef America Battle of the Mangalitsa!” the announcer proclaimed. At which point I leaped out of my chair, yelling: “It’s Mangalitsa!!” as if I had just seen my best friend on TV. I was first introduced to the Mangalitsa when I was living in Hungary a few years ago. They are a hulking, fatty, woolly hog that taste as unique as they look. So, when the strange beast appeared on my TV, well, I got really excited. Apparently I was not the only one. As I found out, Mangalitsas are finding their way into the hearts of chefs, farmers and foodies right here in New York. Here’s my full story on NPR’s The Salt.

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