The Mangalitsa in the wild
Photo: Wikipedia
Beacon Hill Bistro will serve Boston’s first dinner made with Mangalitsa pigs on March 3. Mangalitsa pigs are a heritage breed noted for their heavily marbled meat and remarkable lack of saturated fat. Though the breed had fallen out of fashion, in recent years, the trend toward farm-to-table cooking had brought with it a resurgence of Mangalitsa interest. Beacon Hill Bistro chef Jason Bond has raised two Mangalitsas (affectionately named Black and Tan) and he’ll be serving them up in a six-course, $65 meal on March 3 with seatings at 6 p.m. and 8 p.m. Reservations may be made by phone. The full menu is below — of special note, the pork dessert, featuring crackling marshmallows and green tea macaroons with sweet lard.
MANGALITSA DINNER
with Black and Tan
MARCH 3, 2010
GRIVES, BREAD
and Whipped Lard
BRONZE FENNEL EAU DE VIE
SALUMI AND ANTIPASTI
Lonza, Olive Oil and Knotweed
Lardo, Panella, and Local Honey
Guanciale and Roasted Agen Prune
Hure du Porc Nord
CREPINETTE IN ROASTED GINGER BROTH,
with Garlic Chives, Sesame, and Spring Burdock
RED COOKED SIDE OF PORK WRAPPED IN ROMAIN
Black Garlic, Pickled Quail Egg, Tatsoi and Red Shiso Kim Chi
JAMBON AU FOIN -
Clover, Timothy, and Sudan Grass,
Arrowhead Cabbage Choucroute, Boudin Blanc, and Confit Belly
ICES FROM OUR FORAGING EXPEDITIONS -
Spice Bush, Black Walnut, Russian Olive, Sassafras, Black Birch
SWEET PORK
Sanguinaccio et Chiacchiere
Pizza di Sangue et Citron
Crackling Marshmallows with Angelica
Green Tea Macaroons with Sweet Lard
