Monday, November 16, 2009

Executive Chef Jean-Francois Bruel

Mosefund recently sold Daniel a Mangalitsa pig. I wrote about this before. When asked about the quality of the pig, Executive Chef Jean-Francois Bruel explained:
Ok so it was very nice

We did a lot of lardo

I did to ham also

The rest we use it for a special right away

The meat is excellent, it has a great marbling

Wooly Pigs sold Mosefund that pig, and provided consulting on how to raise it for optimum quality. Mosefund followed instructions - particularly the feeding instructions, producing some wonderful meat and fat.

Mosefund has only had their pigs since April; they aren't old hands at raising extreme lard-type pigs. Nevertheless, they've followed instructions, resulting in the expected outcome.

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