Mosefund Farm Mangalitsa pork shoulder/ neck. A couple of weeks ago, Food Curated ran a story about Mosefund farm and the heritage breed of Mangalitsa pigs they raise. The meat was described as the Kobe beef of pork, and Mosefund supplies some of my favorite restaurants like The Breslin and Eleven Madison Park. In other words, it sounded like something worth seeking out.

I finally tracked some down this weekend at the New Amsterdam Market, and let’s just say that this is unquestionably the best piece of pork I have ever had. It’s hard to even compare it to other pork, because it’s almost beef-like in richness and flavor. This is a terrible picture, but I had to post it to show the deeply colored, almost beef-like appearance. This piece of meat is a shoulder cut close to the neck, apparently an Austrian and German delicacy called Schopf(?). Next time, I would slow cook this specific cut, but I wanted to get a feel for the breed/ cut so I seared then roasted it with some salt and pepper and ate it as is. Even so, the meat was so tender and the fat so well marbled that this was a perfectly acceptable way to serve it. Actually, right now I can’t stop thinking about the carnitas this would make.

I also have a pound of bacon that I’ll test out over the next week or so, but what I’m really looking forward to is finding some double-thick rib chops. I can’t recommend Mosefund Farm highly enough.