"You're the tops! You're the pata negra... You're the tops, you're the mangalica..."
That's the song (with apologies to Cole Porter) that Spanish restaurants and butchers might sing about the premium pork they sell as jamon. Pata Negra truly are the tops in Spanish ham. But, as Michael Sanders reports in the NY Times story, "An Old Breed of Hungarian Pig Is Back in Favor," they are rivaled by the mangalitsa (pictured above). That's some pig.
No need to fly to Spain to enjoy the mangalitsa, though. They are raised right here in the PNW; Auburn, actually. Just visit Heath Putnam's Wooly Pigs stall at the Saturday University District Farmers Market and tell me if that isn't some of the best bacon you have ever tasted. The same NY Times article singles out Putnam because he just happens to be the only Mangalitsa farmer on the West Coast.
photo: Wooly Pigs
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