The Kobe Beef of Pork: Mosefund Farm’s Mangalitsa Pigs

Our VideosBy Liza de Guia on Nov 11, 2010
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WARNING…this story is not for the fat-phobic…

The first time I tried Mangalitsa pork it came in the form of a canape, topped on crisp bread and served with homemade mustard and baby fennel jam. I was on the rooftop of The Brooklyn Grange Farm in Chef Patrick Connolly’s makeshift kitchen. I could overhear how excited he was to be working with Mangalitsa pigs, and for a short brief moment as the pork melted onto my tongue, I could taste why… So, of course, I had to visit the farm itself!

Meet Michael Clampffer, the Executive Chef & Vice President of Mosefund Farm’s Mangalitsa pig program in Branchville, New Jersey. In all honesty, he was never really looking to start a pig farm. In fact, he was just searching for a few good-tasting pigs to raise for the owner of the farm he cooked at (for personal consumption). After some research, he came across the rare Mangalitsa pig breed and like any good chef, became curious. The research led him to Vienna, Austria over two years ago where he was able to taste Mangalitsa pork for the first time. And from his very first “clean”, “rich” bite, he just “couldn’t believe it was pork.” To him, it looked and tasted more like beef. It was fatty, red and well-marbled. It was one of the best tasting pieces of pork he’d ever had. So, he spent some more time touring Mangalitsa farms in Europe and gathered enough knowledge to introduce them to Mosefund Farm.

Mosefund Farm is now one of a handful of farms that raises Mangalitsa pigs in the United States. And after realizing they could care for the breed successfully, Chef Clampffer started taking samples of his pork to high-end restaurants in New York City, quickly launching accounts with eager chefs at Gramercy Tavern, Blue Hill, The Breslin, Daniel, 11 Madison Park and Klee.

So enjoy this little video from my fall tour at the farm. You’ll learn much more about the breed itself, meet the wooly pigs, and see how happy heritage “old world” Mangalitsas are raised. To purchase cuts or to sample Mosefund Farm’s Mangalitsa pork, please visit The New Amsterdam Market on Sundays in NYC or visit their website: http://www.mosefund.com

Thank again for watching food. curated. Happy Eating!

Comments

  1. Heath Putnam says:

    Michael’s first bite of Mangalitsa was produced in the USA, by Wooly Pigs (now Heath Putnam Farms) in 2008: http://woolypigs.com I also helped to set up Michael’s tour in Austria, where he got to eat more Mangalitsa, on a tour arranged by the people who sold me my breeding stock.

    My goal was to make sure that they got the info they needed to raise Mangalitsa pigs properly. It seems to have worked; they keep buying pigs from me.

    Anyone interested in these pigs might want to attend this important event: http://www.mosefund.com/pigstock2010_XX.html

  2. Heath Putnam says:

    Michael’s first bite of Mangalitsa was produced in the USA, by Wooly Pigs (now Heath Putnam Farms) in 2008: http://woolypigs.com I also helped to set up Michael’s tour in Austria, where he got to eat more Mangalitsa, on a tour arranged by the people who sold me my breeding stock.

    My goal was to make sure that they got the info they needed to raise Mangalitsa pigs properly. It seems to have worked; they keep buying pigs from me.

    Anyone interested in these pigs might want to attend this important event: http://www.mosefund.com/pigstock2010_XX.html

  3. Matt says:

    It’s also true that ethically raised animals, raised on organic natural diets, tend to have a better flavor in the meat. I’d love to try it the next time I go to New York.

    • Liza de Guia says:

      Thanks for stopping by Matt! I agree with you on that. Happy animals are the way to go. I know Mosefund Farms goes to great lengths to make sure the animals are as stress free as possible.

  4. Matt says:

    It’s also true that ethically raised animals, raised on organic natural diets, tend to have a better flavor in the meat. I’d love to try it the next time I go to New York.

    • Liza de Guia says:

      Thanks for stopping by Matt! I agree with you on that. Happy animals are the way to go. I know Mosefund Farms goes to great lengths to make sure the animals are as stress free as possible.

  5. Oh wow. That really does look like beef. I can only imagine the complexity of flavour and texture. Thanks for sharing.

  6. Oh wow. That really does look like beef. I can only imagine the complexity of flavour and texture. Thanks for sharing.

  7. Fran says:

    Another great and informative video! You know, somehow those pigs looked — I don’t know — kind of classy in a porcine kind of way. :) I’ve never seen one with a white belly and black back. I’d love to try that pork sometime. Having just cured my first belly I am looking to make home cured bacon a regular thing in my kitchen and I’d like to try some Mangalitsa sometime soon.

  8. Fran says:

    Another great and informative video! You know, somehow those pigs looked — I don’t know — kind of classy in a porcine kind of way. :) I’ve never seen one with a white belly and black back. I’d love to try that pork sometime. Having just cured my first belly I am looking to make home cured bacon a regular thing in my kitchen and I’d like to try some Mangalitsa sometime soon.

  9. Liz says:

    Those look like some really happy pigs!
    I’d really like to get my hands on some of that pork.
    Maybe this weekend at New Amsterdam Market.

    Great work, Liza.

    PS. I love fat!

  10. Liz says:

    Those look like some really happy pigs!
    I’d really like to get my hands on some of that pork.
    Maybe this weekend at New Amsterdam Market.

    Great work, Liza.

    PS. I love fat!

  11. Herb Ohayon says:

    Thanks. I’m supposed to cook for my new vegetarian girlfriend next weekend and have no idea what to make! I found a loadlots of recipes at this vegetarian recipe site but with so mnay to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I hope it goes well

  12. Herb Ohayon says:

    Thanks. I’m supposed to cook for my new vegetarian girlfriend next weekend and have no idea what to make! I found a loadlots of recipes at this vegetarian recipe site but with so mnay to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I hope it goes well

  13. Such a great video. So well-produced. Excellent work.

    And I can wait to make the trip up to see the pigs in a couple of weeks.

    • Liza de Guia says:

      Hey Chris! I’m so honored you stopped by today to watch a video :) I follow you in social media and have always wanted to meet. The farm is awesome. But the best part is when Chef Michael feeds you some of his creations. You’re heading out to NJ?

  14. Such a great video. So well-produced. Excellent work.

    And I can wait to make the trip up to see the pigs in a couple of weeks.

    • Liza de Guia says:

      Hey Chris! I’m so honored you stopped by today to watch a video :) I follow you in social media and have always wanted to meet. The farm is awesome. But the best part is when Chef Michael feeds you some of his creations. You’re heading out to NJ?

  15. Yea! I am so glad I found this video! I live 15 minutes from here…at least from Branchville that is.

    I can’t wait to get some of his pork. Swine is Sweeeeet!

    I also want to partner with them for some of the culinary and farmers events we do at the Env. Edu. Center I help run.

    Oh the wonder that social media brings to our lives!

    Thank You!

    • Liza de Guia says:

      Helloooo Heidi :) Chef Michael just told me he introduced some new products 2 weeks ago. A beer sausage and jowl bacon! YUM. You must try. I wrapped some large BLUE shrimp in the Mangalitsa lard and had a religious experience. Unlike any other pork product I’ve ever had.

  16. Yea! I am so glad I found this video! I live 15 minutes from here…at least from Branchville that is.

    I can’t wait to get some of his pork. Swine is Sweeeeet!

    I also want to partner with them for some of the culinary and farmers events we do at the Env. Edu. Center I help run.

    Oh the wonder that social media brings to our lives!

    Thank You!

    • Liza de Guia says:

      Helloooo Heidi :) Chef Michael just told me he introduced some new products 2 weeks ago. A beer sausage and jowl bacon! YUM. You must try. I wrapped some large BLUE shrimp in the Mangalitsa lard and had a religious experience. Unlike any other pork product I’ve ever had.

  17. Ummmmm…Jowl Bacon! I love pig cheeks!

    I just emailed them to see if I could just go there to purchase since he is so close to me. Be a shame to have to go to NYC to get it even though I am there often…

    On another note you MUST try the Jowl Nuggets at Back Forty on Ave B. I like to think of them as the pork version of “Gushers” Candy!

  18. Ummmmm…Jowl Bacon! I love pig cheeks!

    I just emailed them to see if I could just go there to purchase since he is so close to me. Be a shame to have to go to NYC to get it even though I am there often…

    On another note you MUST try the Jowl Nuggets at Back Forty on Ave B. I like to think of them as the pork version of “Gushers” Candy!

  19. Szilvia says:

    So glad to see the Mangalica (in hungarian) pig getting such worldwide appreciation. I’m also glad to see that these pigs are being treated as they should. The hungarian Mangalica’s tend to roam the woods and feed on lots of acorns, which is also what gives their meat that extraordinary taste, I’m glad to see Michael keeping up that diet for his pigs. =)

  20. Szilvia says:

    So glad to see the Mangalica (in hungarian) pig getting such worldwide appreciation. I’m also glad to see that these pigs are being treated as they should. The hungarian Mangalica’s tend to roam the woods and feed on lots of acorns, which is also what gives their meat that extraordinary taste, I’m glad to see Michael keeping up that diet for his pigs. =)

  21. kristina says:

    I love your videos, thanks so much for making them. I just love learning about all the different people, products and anything food related! I make my husband (who is a chef) watch them too (for ideas and suggestions).

    • Liza de Guia says:

      Hi Kristina! I love making these videos. It’s just me still filming and editing everything, so it’s always awesome to hear from people who love ‘em too. Glad they inspire you. That’s my whole dream about the series :)

  22. kristina says:

    I love your videos, thanks so much for making them. I just love learning about all the different people, products and anything food related! I make my husband (who is a chef) watch them too (for ideas and suggestions).

    • Liza de Guia says:

      Hi Kristina! I love making these videos. It’s just me still filming and editing everything, so it’s always awesome to hear from people who love ‘em too. Glad they inspire you. That’s my whole dream about the series :)

  23. Kristina, we spoke about shipping the pig head last Friday. My address is 42 Douglas Drive, Towaco, New Jersey 07082 . Please confirm that you received this message. Thanks again, Chuck

  24. Wilhelm Kohl says:

    It is nice to see that what Heath Putnam started just a few years ago when he imported the first Mangalitsa pigs from Austria, Michael at Mosefund farm has turned into a substantial business. Mangalitsa pork now truly is a high quality alternative, great tasting pork that certainly will never be advertised as “the other white meat”. Chefs all over the U.S. are using it for great tasting charcuterie and delicious main courses. Great job the chef Michael Clampffer.

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