MØSEFUND MANGALITSA http://www.mosefund.com Where raising Mangalitsa pigs the right way is just the right thing to do! Wed, 15 May 2013 21:20:15 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Pigstock 2013 – January 19-21sthttp://www.mosefund.com/pigstock-2013/?utm_source=rss&utm_medium=rss&utm_campaign=pigstock-2013 http://www.mosefund.com/pigstock-2013/#comments Thu, 14 Jun 2012 00:44:54 +0000 Heidi http://www.mosefund.com/?p=385 PigstockThis hands-on three day workshop will be taught by Christoph Weisner, President of the Austrian Mangalitsa Breeder's Association and his wife, Isabel.During Either of the workshop sessions, you will learn how to utilize a Mosefund Mangalitsa Pig from start to finish. Level 1: Class Only - $1300 Level 2: Class & 1/2 of cleaned pig - $1900 Level 3: Class & whole cleaned pig - $2450]]> PigstockThis hands-on three day workshop will be taught by Christoph Weisner, President of the Austrian Mangalitsa Breeder’s Association and his wife, Isabel.

During Either of the workshop sessions, you will learn how to utilize a Mosefund Mangalitsa Pig from start to finish.
Level 1: Class Only – $1300
Level 2: Class & 1/2 of cleaned pig – $1900
Level 3: Class & whole cleaned pig – $2450
Thank you for your interest in our event.

It will be taught by Christoph Wiesner and his wife, Isabel. Christoph is the President of the Austrian Mangalitsa Breeders’ Association. He makes his living breeding, fattening, and curing Mangalitsa pigs. Christoph has been trained by Austria’s best butcher, Marcel Kropf, in slaughter and seam butchery. Seam butchery comes from Continental Europe. It is a way of breaking down carcasses that minimizes cutting through muscles. You use special tools and techniques to get all the meat off the bones and maximize the value of the carcass. Please look at the videos, where Christoph shows how to do it -that’s what you’ll learn.

This is a one of a kind class that is not available in the US. Short of going to Austria, you won’t get this kind of instruction.

3 day classes, all CLASSES are hands on. Christoph will demonstate and then supervise the students as they do it themselves. By the time you finish the course, you’ll know how to slaughter, eviscerate, butcher and cure your own Mangalitsa.

Day one will be at Mosefund farm. Christoph will demonstrate on a Mangalitsa. Then you’ll slaughter, scald, gut and split yours – under Christoph’s supervision.

Day two will be about how to clean and cook all organs. Heart, liver,
lung, kidney, heads and feet.

Day three will be about seam butchering, cutting, curing and making products. Christoph will demonstrate the cutting (as in the videos). Then you will cut the carcass, with Christoph supervising. Christoph will show you how he makes his cured products back in Austria.

2 meals will be provided each day. Mangalitsa of course.

]]> http://www.mosefund.com/pigstock-2013/feed/ 3 Get a Discount on your first order: Like Us On Facebookhttp://www.mosefund.com/get-a-discount-on-your-first-order-like-us-on-facebook/?utm_source=rss&utm_medium=rss&utm_campaign=get-a-discount-on-your-first-order-like-us-on-facebook http://www.mosefund.com/get-a-discount-on-your-first-order-like-us-on-facebook/#comments Sun, 12 Feb 2012 18:49:33 +0000 Heidi http://www.mosefund.com/?p=353

Want to be in the know of what the country's largest sustainable Mangalitsa farms are doing to promote this amazing Heritage breed?Want to get a discount on your first order...of course you do?Like us and receive 10% off your first order!

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Want to be in the know of what the country’s largest sustainable Mangalitsa farms are doing to promote this amazing Heritage breed?

Want to get a discount on your first order…of course you do?

Like us and receive 10% off your first order!

]]> http://www.mosefund.com/get-a-discount-on-your-first-order-like-us-on-facebook/feed/ 1 Special Event – James Beard Mangalitsa Dinnerhttp://www.mosefund.com/james-beard/?utm_source=rss&utm_medium=rss&utm_campaign=james-beard http://www.mosefund.com/james-beard/#comments Sun, 12 Feb 2012 17:20:25 +0000 Heidi http://www.mosefund.com/?p=346 Join us on April 21st, 2012 for a special James Beard Mangalitsa Dinner with chefs Lee Ann Wong, Joe Macchia and Michael Clampffer. Visit the James Beard Foundation Website for more information. For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed.]]>

Join us on April 21st, 2012 for a special James Beard Mangalitsa Dinner with chefs Lee Ann Wong, Joe Macchia and Michael Clampffer.
Visit the James Beard Foundation Website for more information.

For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed.

]]> http://www.mosefund.com/james-beard/feed/ 0 Chocolate Truffles with Greaveshttp://www.mosefund.com/chocolate-truffles-with-greaves/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-truffles-with-greaves http://www.mosefund.com/chocolate-truffles-with-greaves/#comments Wed, 09 Nov 2011 18:08:48 +0000 Heidi http://www.mosefund.com/blog/?p=25
Print
Chocolate Truffles with Greaves

Ingredients

  • 12 oz Heavy Cream
  • 12 oz Bittersweet chocolate, 60%, chopped
  • ½ cup Hazelnuts, toasted and roughly chopped
  • 1 cup Greaves (small pieces of protein left over after you render lard)**
  • ½ cup Cocoa powder, Valrhona

Instructions

  1. Bring cream to a boil.
  2. Pour cream over chocolate in a large bowl and let sit for 30 seconds.
  3. Whisk until combined, add hazelnuts and greaves, then refrigerate until firm.
  4. With a melon baller or small spoon scoop out a truffle about the size of a cherry–they don’t have to be perfect–and roll between your hands to form a ball.
  5. Pour cocoa powder into a bowl; drop truffles in. Roll around until fully coated.
  6. Serve
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]]> http://www.mosefund.com/chocolate-truffles-with-greaves/feed/ 0 Sweet Sausage stuffed Mangalitsa Loinhttp://www.mosefund.com/sweet-sausage-stuffed-mangalitsa-loin/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-sausage-stuffed-mangalitsa-loin http://www.mosefund.com/sweet-sausage-stuffed-mangalitsa-loin/#comments Wed, 09 Nov 2011 17:49:29 +0000 Heidi http://www.mosefund.com/blog/?p=13
Print
Sweet Sausage stuffed Mangalitsa Loin

Ingredients

  • One Mangalitsa pork loin about 3 pounds
  • 5 # Mangalitsa shoulder 60%meat 40% fat
  • 1/2 oz Hungarian paprika
  • 1 oz fennel seeds, whole
  • 2 oz salt
  • 1/2 oz sugar
  • 1 oz coarse ground black pepper
  • 1c ice cold water
  • Caul fat, rinsed and soaked

Instructions

  1. Butterfly open the loins. Try to get it as even as possible.
  2. Cubed up all the meat and fat. Mix with the spices and place in freezer until very firm. (It should be almost completely frozen, if its not almost frozen the fat will smear in the grinder.
  3. Grind meat with a meat grinder into electric mixing bowl
  4. Mix the meat with an electric mixer with the cold water until sticky to touch.
  5. Cook a test piece. Season if needed. The sausage will be well seasoned that's why we are not going to season the loin. As the fat cooks inside the meat the fat and seasoning will melt into the loin.
  6. Take the butterflied loin and press a nice even layer of sausage onto it. There will be left over sausage. Use it for pasta, stuffing's or patties.
  7. Roll up the loin encasing the sausage.
  8. Lay a even layer of caul fat on the counter. Place the rolled up loin into the center of the caul fat, you might need to use 2 pieces of caul fat.
  9. Wrap the caul fat around the loin making sure it is completely wrapped.
  10. Heat a large saute pan, add a little lard or oil to it and sear the meat on all sides. Once seared place in over for about 10 to 12 minutes. Let rest 5 minutes, slice and serve
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