http://www.proteinpower.com/drmike/good-eating/how-about-a-hand-for-the-hog/
Fabulous bit from Mike Eades about learning to slaughter a pig, and why you might want a Mangalitsa pig vice what you think of as pig now.
"Mangalitsa were developed via selective breeding in Austria/Hungary in the early 1800s and have been around since, but dwindling in numbers because they are extreme lard-type hogs instead of meat hogs. (Heath Putnam, who met the Weisners in Austria several years ago brought the breed to the US.) Whereas meat-type hogs produce lean meat, lard-type hogs produce much fattier meat, well marbled, juicy and flavorful. But with the tendency in the last few decades to move away from fat and toward leanness in hogs, the Mangalitsa fell out of favor. Remember, pork has been advertised as the other white meat. Hogs have been bread to be leaner and leaner over the past twenty or so years, and the taste of pork reflects that intent. Tasting a bite of Mangalitsa pork, which is advertised as the other red meat – is a world different than the dry, tasteless pork most of us are used to. Take a look at these Mangalitsa chops ..."
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