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Mangalitsa: The Kobe Beef Of Pork

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posted on Mar, 25 2016 @ 03:01 PM
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So I found this video off of another video I will link further down. After listening to this man, all I can think about is having me some delicious kobe piglets. Which are news to me.

Now for the video that brought me to this one, oh man, it's like heaven, it's like you died and they made you some heaven to eat, then you wake up, because that crunchy sound isn't originating from your own mouth.





posted on Mar, 25 2016 @ 03:15 PM
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Oh baby!



posted on Mar, 25 2016 @ 04:08 PM
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a reply to: Lysergic

After researching these guys, I found a breeder in Michigan, wife and I may pick up a few, and let em free range in our wooded area with our black australorp chickens...thank you for this, I'm kinda excited now....YUM
edit on 25-3-2016 by BlueJacket because: (no reason given)

edit on 25-3-2016 by BlueJacket because: (no reason given)



posted on Mar, 25 2016 @ 04:18 PM
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a reply to: Lysergic

Good God Almighty! I just no-blink stared through that the second video, and I drooled a little.



posted on Mar, 25 2016 @ 04:32 PM
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a reply to: dogstar23

That 2nd video should be classed a food pr0n.....there needs to be a rating of "you need to know this many herbs and spices" to view this video



posted on Mar, 25 2016 @ 05:14 PM
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Oh man What I wouldn't give to get my hands on a rack of Back Ribs of this stuff!!!



posted on Mar, 25 2016 @ 05:35 PM
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a reply to: Lysergic

wow



posted on Mar, 25 2016 @ 07:47 PM
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That bacon must be heaven.

Anyone on here familiar with pernil?



posted on Mar, 25 2016 @ 08:08 PM
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a reply to: mikeone718

Enlighten us



posted on Mar, 25 2016 @ 08:25 PM
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a reply to: Lysergic

It's the shoulder of that tasty animal. Latinos go nuts for it.



posted on Mar, 25 2016 @ 08:29 PM
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a reply to: mikeone718



AY DOS MIO



posted on Mar, 25 2016 @ 08:39 PM
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a reply to: Lysergic

Yes. With some yucca.

I'm so hungry.




posted on Mar, 25 2016 @ 08:51 PM
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a reply to: BlueJacket

That's neat that you're getting a couple. I'm sure the breeder will tell you this as well, but these pigs are raised for their fat content. If you let these guys free range too much, they'll work off all that fat that you bought them for. You'll definitely need to supplement their diet with high fat foods to keep that flavour true to what you're really paying for.

Put some pictures up when your first roast is crispy!



posted on Mar, 25 2016 @ 11:18 PM
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The wild pigs in these parts, South Texas, are exponentially more delicious than anything you can find at the grocery store. Here's one I raised from a piglet until it was near 500 lbs.
Stuffed the freezer full.



posted on Mar, 27 2016 @ 12:21 PM
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a reply to: skunkape23

I love wild boar!



posted on Mar, 27 2016 @ 12:36 PM
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a reply to: Lysergic



I want to hug you right now.



posted on May, 2 2016 @ 01:17 AM
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Soft, juicy mangalica tenderloin with some organic young peas as garnish, all served on crispy homemade somun bread! Wild nature, fire and water for ambient!



I could die eating this, and it would be good.




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