Is The Mangalista The Next It Pig?

This article from the New York Times was forwarded to me by Chef Percy Whatley and I wanted to share it with all the chefs who read this blog. It talks about a type of pig, mangalitsa, that is being celebrated for its flavor and usefulness. I encourage all chefs to read this and also to share any thoughts they have on it below.

http://www.nytimes.com/2010/12/29/dining/29pigs.html?hpw

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