http://mangalitzafr.forumotion.net/recipes-f4/-t1.htm Mangalitza is no ordinary pork. Share some of your tried and tested recipes. Perhaps we are all experimenting, so maybe we can help eachother. Tue, 14 Jul 2009 20:12:25 GMT 10 http://i31.servimg.com/u/f31/13/01/58/54/barry110.jpg http://mangalitzafr.forumotion.net/recipes-f4/-t1.htm http://mangalitzafr.forumotion.net/recipes-f4/recipe-parma-ham-t123.htm smiffy Making Parma ham 1 leg of pork 5kg of cooking salt 1 tablespoon cracked coriander seeds 1 Tablespoon cracked black pepper White wine vinegar And a large helping of patience Cut the leg of pork as long as possible, you can either cure the full leg, with bone in and hoof on, however for beginners it is much less risky to bone the leg, prior to curing. By removing the bone there is less chance of the meat deteriorating during the process. I would also ... Recipes Tue, 14 Jul 2009 20:12:25 GMT http://mangalitzafr.forumotion.net/recipes-f4/recipe-parma-ham-t123.htm#434 http://mangalitzafr.forumotion.net/recipes-f4/recipe-parma-ham-t123.htm http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-parma-ham-t117.htm smiffy Well the Mangalitza parma ham is finally ready, we hung it in the barn in January and john pulled it down last month. I thought i had better post a pic soon as its getting smaller and smaller John just can not leave it alone!!! Recipes Mon, 22 Jun 2009 09:32:06 GMT http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-parma-ham-t117.htm#406 http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-parma-ham-t117.htm http://mangalitzafr.forumotion.net/recipes-f4/wild-boar-t116.htm carole http://www.scribd.com/doc/124907/wild-pig-roast-recipe

Many people say Mangalitza is like wild boar, found this today so will be trying it out, will let you all know what happens.......]]> Recipes Thu, 28 May 2009 16:46:27 GMT http://mangalitzafr.forumotion.net/recipes-f4/wild-boar-t116.htm#402 http://mangalitzafr.forumotion.net/recipes-f4/wild-boar-t116.htm http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-sausage-t95.htm smiffy herb 1 kg shoulder or hand 50g of rusk or fresh fine breadcrumb 12 sage leaves chopped fine sprig of tyme 12 chive leaves chopped fine 2 teaspoons of salt hogs castings mince the meat on a course setting mix in all the dry ingredients in a large bowl and put in the fridge overnight for the flavours to infuse put the mixture through the mincer again on either a medium or fine mince setting, then fill the castings. The above mix should make around 15-18 ... Recipes Wed, 14 Jan 2009 22:06:34 GMT http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-sausage-t95.htm#311 http://mangalitzafr.forumotion.net/recipes-f4/mangalitza-sausage-t95.htm http://mangalitzafr.forumotion.net/recipes-f4/do-i-ear-the-patter-of-tiny-feet-t49.htm Katie Here is a whole new way to impress family and friends - just don't tell them what they are eating until they have tasted it! Remember our phylosophy - we don't waste anything Honey glazed trotters. http://www.channel4.com/food/recipes/occasions/dinner-parties/come-dine-with-me/honey-roasted-pigs-trotters-recipe_p_1.html Pigs Ear Loaf. www.theworldwidegourmet.com/recipes/pig-s-ear-or-bacon-loaf/ Recipes Fri, 10 Oct 2008 15:07:28 GMT http://mangalitzafr.forumotion.net/recipes-f4/do-i-ear-the-patter-of-tiny-feet-t49.htm#135 http://mangalitzafr.forumotion.net/recipes-f4/do-i-ear-the-patter-of-tiny-feet-t49.htm http://mangalitzafr.forumotion.net/recipes-f4/tartiflette-t75.htm Half Acre Farm http://www.halfacrefarm.bretondiary.com/kitchen/kitchen002.html]]> Recipes Sun, 26 Oct 2008 18:15:34 GMT http://mangalitzafr.forumotion.net/recipes-f4/tartiflette-t75.htm#245 http://mangalitzafr.forumotion.net/recipes-f4/tartiflette-t75.htm http://mangalitzafr.forumotion.net/recipes-f4/potbelly-with-pumpkin-risotto-t68.htm Katie I was so surprised to see Potbelly being used by a television chef, that I just had to copy it. It is a nice seasonal recipe anyway, and I am sure will be just as delicious with other pork. Preparation time 1-2 hours Cooking time 1 to 2 hours Ingredients For the pork belly 1kg/2lb 2oz boneless pork belly 1 onion, cut into chunks 2 bay leaves 4 sprigs fresh flatleaf parsley ½ tsp black peppercorns 1 cinnamon stick, broken in half 50g/2oz ... Recipes Wed, 22 Oct 2008 11:55:40 GMT http://mangalitzafr.forumotion.net/recipes-f4/potbelly-with-pumpkin-risotto-t68.htm#227 http://mangalitzafr.forumotion.net/recipes-f4/potbelly-with-pumpkin-risotto-t68.htm http://mangalitzafr.forumotion.net/recipes-f4/marcassin-des-flandres-t38.htm Katie (marcassin is wild boar under 1 year in age) INGREDIENTS: 1 boneless piece of young wild boar for roasting (2 to 3 pounds) 1 medium onion, coarsely chopped 2 carrots, peeled and cut into 1/4-inch cubes 1 rib celery, cut into 1/4-inch cubes 1 clove garlic, peeled and crushed with the flat of a knife bouquet garni: 3 springs parsley, 1 sprig thyme, 1 large bay leaf tied together with kitchen string 6 juniper berries salt and ... Recipes Thu, 02 Oct 2008 23:01:19 GMT http://mangalitzafr.forumotion.net/recipes-f4/marcassin-des-flandres-t38.htm#68 http://mangalitzafr.forumotion.net/recipes-f4/marcassin-des-flandres-t38.htm http://mangalitzafr.forumotion.net/recipes-f4/balls-balls-and-more-balls-t39.htm Katie Spicy boar balls served with soy and onion dipping sauce Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins Quick Recipe Ingredients For the boar balls 150g/5¼oz boar chop 2 cloves garlic 1 tsp soy sauce 1 pinch chilli flakes 1 pinch mixed ground spice 2 tbsp breadcrumbs 1 tbsp vegetable oil For the dipping sauce ¼ onion, thinly sliced 2 tbsp of soy sauce chives, to garnish Method 1. For the boar ... Recipes Thu, 02 Oct 2008 23:05:37 GMT http://mangalitzafr.forumotion.net/recipes-f4/balls-balls-and-more-balls-t39.htm#69 http://mangalitzafr.forumotion.net/recipes-f4/balls-balls-and-more-balls-t39.htm http://mangalitzafr.forumotion.net/recipes-f4/civet-de-sanglier-ragout-of-wild-boar-t37.htm Katie traditional French - which take a long time marinading ----------------------------------------- (sanglier is older wild boar) # 800g wild boar meat, cubed # Salt and pepper # 500ml red wine # 3 onions, quartered # 3 cloves garlic, peeled # 2 sprigs of thyme # 2 bay leaves # 3 whole cloves # A few peppercorns, crushed # 7-10 juniper berries, crushed # 2 tablespoons olive oil # 1 small glass Armagnac or Cognac # 50g butter # 2 tablespoons flour Season ... Recipes Thu, 02 Oct 2008 22:57:31 GMT http://mangalitzafr.forumotion.net/recipes-f4/civet-de-sanglier-ragout-of-wild-boar-t37.htm#67 http://mangalitzafr.forumotion.net/recipes-f4/civet-de-sanglier-ragout-of-wild-boar-t37.htm http://mangalitzafr.forumotion.net/recipes-f4/simple-parma-ham-t30.htm Katie Here is the River Cottage recipe for the Parma Ham - less complicated than a lot of recipies I have found on google. Forgive me if I am assuming that we are all beginners at this http://forum.rivercottage.net/viewtopic.php?t=13379 Kate Recipes Thu, 02 Oct 2008 10:22:35 GMT http://mangalitzafr.forumotion.net/recipes-f4/simple-parma-ham-t30.htm#59 http://mangalitzafr.forumotion.net/recipes-f4/simple-parma-ham-t30.htm http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-goulash-low-calorie-t29.htm Katie information Goulash is a traditional, spicy Hungarian dish, and although there are several variations of it, a true goulash should always contain onions and sweet paprika. A truly authentic goulash recipe requires pork fat, but this healthier yet equally flavoursome version substitutes a small amount of virgin olive oil instead. The dill-pickled cucumbers make this recipe slightly tangy. Serve this dish with a simple salad or a mixture of vegetables. Hungarians often eat bread with their ... Recipes Thu, 02 Oct 2008 10:10:08 GMT http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-goulash-low-calorie-t29.htm#58 http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-goulash-low-calorie-t29.htm http://mangalitzafr.forumotion.net/recipes-f4/sauerkraut-t28.htm Katie Here is a link for the recipe for sauerdraut. It is a bit long winded I think, but seems to be a regular ingredient in some of the recipies I have been coming across in Hungarian recipies. http://chetday.com/sauerkrautrecipe.htm Does anyone know of a substitute that can be used instead of it, or a simpler recipe? Kate Recipes Thu, 02 Oct 2008 10:03:01 GMT http://mangalitzafr.forumotion.net/recipes-f4/sauerkraut-t28.htm#57 http://mangalitzafr.forumotion.net/recipes-f4/sauerkraut-t28.htm http://mangalitzafr.forumotion.net/recipes-f4/hungarian-goulash-t27.htm Katie Serves: 6 Prep: 25 min Cook: 1 hr 10 min Ingredients 100g rindless streaky bacon, cut into 3cm pieces 1kg boneless pork shoulder, trimmed of fat, cut into 4cm chunks 1 large red onion, roughly chopped 2 large garlic cloves, crushed 2 tbsp Flour 2 tbsp sweet paprika 1 tbsp Sage, chopped 2 tsp rosemary leaves, chopped 1 tbsp marjoram, chopped 2 tsp thyme leaves, chopped 1 tsp Salt 0.5 tsp freshly ground black pepperMethod 500ml apple juice, or cider 1kg ... Recipes Thu, 02 Oct 2008 09:55:10 GMT http://mangalitzafr.forumotion.net/recipes-f4/hungarian-goulash-t27.htm#56 http://mangalitzafr.forumotion.net/recipes-f4/hungarian-goulash-t27.htm http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-chops-t18.htm Katie http://allrecipes.com/Recipe/Hungarian-Pork-Chops/Detail.aspx

Traditional recipe for the region - I will do better

Kate ]]> Recipes Sat, 27 Sep 2008 17:03:27 GMT http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-chops-t18.htm#31 http://mangalitzafr.forumotion.net/recipes-f4/hungarian-pork-chops-t18.htm