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On a recent visit to Budapest, the capital of Hungary, I was lucky enough to enjoy a terrific meal at a restaurant called Bock Bisztro, which served many dishes made from Mangalitsa pork.

Reprinted from The National Culinary Review, June 2009, Vol. 33, #6 ©2009 The American Culinary Federation, Inc. All rights reserved. Click to download article http://www.mosefund.com/press2/pg26_29_NCR0609_Pork.pdf

There’s a new hog on the block much to the chagrin of gastronomes everywhere who mutter about the prevalence of fatback and plot the destruction of David Chang’s empire.

It was Michael Clampffer’s first trip to Europe, and for five days he ate and talked about almost nothing but pork. Clampffer—a personal chef who splits his cooking time between New York City and his boss’s weekend getaway, Mosefund Farm...

In Budapest, where I live, the butcher shops brim with stacks of smoked bacon, cured hams, and paprika-spiked dried sausages. These cured meats have always been delicious...

LIKE style on the runway, style for pigs is changeable. With their abundant fat, the curly-haired Mangalitsa pigs of Hungary were all the rage a century ago. But as time went on, they became has-beens.

You're the Mang: The Arrival of the Mangalitsa Pig - The subject of pork, while fascinating and delicious, isn't exactly a hotbed of innovation (which, of course, we find unfortunate).

Click link to download article http://www.mosefund.com/Mosefund_Mangalitsa_Starledger.pdf Pork may be the other white meat, but to hear foodies tell it, Mangalitsa pork is simply otherworldly.

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...

Sustainable food sources are a hot topic these days and many people are looking for alternative food purveyors instead of the customary grocery store...