3 Chefs, 1 Butcher and a Mangalitsa Pig

November 14, 2013
by Sarah Freeman

Mangalitsa is a Hungarian breed of pig known for its curly, fluffy coat. The descendant of the wild boar was prized for its lard, but a drop in demand led to the breed becoming increasingly rare. Now, it's unusual to find this type of pig served in restaurants, unless you gather a few curious chefs and one talented butcher to tackle the beast.

Lula Café will host a Mangalitsa dinner on Monday night. Host chef Jason Hammel welcomes guest chefs Mark Steuer (Carriage House) and Cosmo Goss (Publican Quality Meats) along with butcher Rob Levitt (The Butcher & Larder). Each course will utilize meat from a Mangalitsa raised locally for this very dinner.

The meal includes an autumn vegetable confit with smoked ham; blood sausage with sunchokes, barley and creamed chestnut; and crispy confit pork with salted mustard greens, ham hock dumplings, smoked chow chow, black walnut vinaigrette and persimmon. Each of the five courses will be paired with wines from Cream Wine Co.

Tickets to the event cost $95, and the evening begins with a cocktail hour featuring Templeton Rye cocktails, Revolution Brewing beers and passed appetizers. Reserve a seat by calling (773-489-9554).