http://mangalitzafr.forumotion.net/porky-opinions-f11/-t1.htm Give us your opinion on your Mangalitza pork. Fri, 31 Jul 2009 13:51:03 GMT 10 http://i31.servimg.com/u/f31/13/01/58/54/barry110.jpg http://mangalitzafr.forumotion.net/porky-opinions-f11/-t1.htm http://mangalitzafr.forumotion.net/porky-opinions-f11/ive-done-it-t125.htm carole This morning have collected from the butcher the first lot of Mangalitza meat we have ever done ...... much bigger pig than I would have wanted but done it all the same. Now to deal with the huge amount of meat, it looks great and the butcher commented to the quality, must say he had never seen one before, I did also get funny looks at the abattoir when I opened the trailer. I have followed all Traceys advice re recipies, will let you know how I get on. Thinks its pork tonight then, ... Porky opinions Fri, 31 Jul 2009 13:51:03 GMT http://mangalitzafr.forumotion.net/porky-opinions-f11/ive-done-it-t125.htm#442 http://mangalitzafr.forumotion.net/porky-opinions-f11/ive-done-it-t125.htm http://mangalitzafr.forumotion.net/porky-opinions-f11/mangalitza-meat-t94.htm smiffy We collected our two porkers last Thursday. It took me two days to butcher then, make sausage, dry and wet cure bacon/ ham and ................. the results are fantastic. We slaughtered our pigs at 7 month, but next time they will go at 6. The dead weight was 98lb and 97lb. The wet cure bacon is a little salty for my taste im afraid, the dry cure will be ready in a few months so i will let you know! I made 3 types of sausage, Herb, Garlic and chilli, they were absolutly ... Porky opinions Wed, 14 Jan 2009 21:44:52 GMT http://mangalitzafr.forumotion.net/porky-opinions-f11/mangalitza-meat-t94.htm#307 http://mangalitzafr.forumotion.net/porky-opinions-f11/mangalitza-meat-t94.htm http://mangalitzafr.forumotion.net/porky-opinions-f11/crackling-t96.htm smiffy I have been told that due to the fat on mangalitza the skin will not crackle I have spoken with numerous people who have eaten mangalitza and they all love the meat but are diapointed by the lack of crackling Well I have just eaten a loin joint and the crackling was fab the secret is ............................. cut this skin using a stanley knife to the depth of the fat and at 3mm intervals (aprox) this allows the fat to be released and not soak into the skin thus allowing ... Porky opinions Thu, 15 Jan 2009 22:07:22 GMT http://mangalitzafr.forumotion.net/porky-opinions-f11/crackling-t96.htm#313 http://mangalitzafr.forumotion.net/porky-opinions-f11/crackling-t96.htm http://mangalitzafr.forumotion.net/porky-opinions-f11/crossed-meat-originally-posted-by-carole-t16.htm Katie As yet, but possibly in the next month we have not prepared and eaten a pure Mangalitza. Last week we tasted a Tamworth crossed with a Mangalitza and we very surprised and pleased by the results. The meat appeared darker, sweeter and far more juicy than anything we have had before. The pig in question was also quite young and not at an age we normally eat, but he was becomming a problem and was not castrated so the deed had to be done. Have sent some samples of joints and sausages ... Porky opinions Sat, 27 Sep 2008 16:37:54 GMT http://mangalitzafr.forumotion.net/porky-opinions-f11/crossed-meat-originally-posted-by-carole-t16.htm#28 http://mangalitzafr.forumotion.net/porky-opinions-f11/crossed-meat-originally-posted-by-carole-t16.htm http://mangalitzafr.forumotion.net/porky-opinions-f11/natural-casings-t66.htm morhogs I am keeping one of my red boars for the freezer and I want to get as much information as I can before slaughter day to ensure things go smoothly, this is the first time we have sent a pig to slaughter and I eant to do the wee fella proud. In your experiences what is the best age to send pig to slaughter, I have had mixed views on this one? I want to also ask where I can get natural casings for the sausages as I cant find anywhere in Ireland selling them. Can anyone recommend a ... Porky opinions Mon, 20 Oct 2008 12:51:24 GMT http://mangalitzafr.forumotion.net/porky-opinions-f11/natural-casings-t66.htm#219 http://mangalitzafr.forumotion.net/porky-opinions-f11/natural-casings-t66.htm