Post by Lesli on Dec 25, 2010 12:06:30 GMT -5
This is an excerpt I found on Revival Meats sight, just out of Yoakum Tx!! Ha- not to far from me. I thought it was very interesting, following a subject we had been discussing on the Boar Taint thread.
www.revivalmeats.com/pork/mangalitsa.html
Acorn-finished Mangalitsa
Each year, Revival Farms hand-selects a small number of our best pigs to finish on local acorns. Acorn-finished pigs—highly sought-after in the charcuterie world—offer a spectacular end-result. The acorn should simply be deemed “Miracle Pig Food”. For reasons beyond our understanding, acorns do something to a pig’s fat and muscle that seemingly nothing else can. When acorn-finished pigs are cured into hams and other products they almost become transcendental—akin to experiencing one’s first oyster or partaking of foie gras and sauternes. In our opinion it could certainly be argued that it could be one of the most important food experiences a person can taste; and thusly should happen at least once in a lifetime.
Our home farm in Yoakum enjoys an unusually long acorn season due to the presence of three different species of oak trees that are native to our area. Each fall and winter, acorns from Live Oak, Blackjack Oak, and Post Oak trees will be harvested, sorted, and stored for the following year, when they’ll be fed to select Mangalitsas for a minimum of 70 days. In years with a bumper acorn crop, finishing will extend to 110 days, as is typical with Spanish Ibérico pig.
How 'bout that? LOL.
Lesli
www.revivalmeats.com/pork/mangalitsa.html
Acorn-finished Mangalitsa
Each year, Revival Farms hand-selects a small number of our best pigs to finish on local acorns. Acorn-finished pigs—highly sought-after in the charcuterie world—offer a spectacular end-result. The acorn should simply be deemed “Miracle Pig Food”. For reasons beyond our understanding, acorns do something to a pig’s fat and muscle that seemingly nothing else can. When acorn-finished pigs are cured into hams and other products they almost become transcendental—akin to experiencing one’s first oyster or partaking of foie gras and sauternes. In our opinion it could certainly be argued that it could be one of the most important food experiences a person can taste; and thusly should happen at least once in a lifetime.
Our home farm in Yoakum enjoys an unusually long acorn season due to the presence of three different species of oak trees that are native to our area. Each fall and winter, acorns from Live Oak, Blackjack Oak, and Post Oak trees will be harvested, sorted, and stored for the following year, when they’ll be fed to select Mangalitsas for a minimum of 70 days. In years with a bumper acorn crop, finishing will extend to 110 days, as is typical with Spanish Ibérico pig.
How 'bout that? LOL.
Lesli
not just that it was good, I want more info... I guess I am wasting my acorns since we probably won't eat these sow and boar we have. But they sure do love them.
