UNLIKE THOSE
OTHER PIGS.
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Chef Schuyler Schultz
Executive Chef at The Bellows, San Marcos
“Mangalitsa is bringing the lost taste of pork back to American tables.”
Chef John Doherty
Executive Chef / Owner of BLACKBARN, NYC
Executive Chef Emeritus – Waldorf Astoria, NYC“At BLACKBARN, everything we present to our guests is an opportunity to be extraordinary. American Mangalitsa charcuterie delivers a sensational eating experience that literally melts in your mouth.”
Chef Paul Hancock
Executive Chef – Miramonte Resort & Spa, Indian Wells, CA
“The meat is amazing and the fat is like magic”
Chef Sam Hazen
CIA Culinary Consultant – The Culinary Institute of America, Culinary Director – B.R. Guest Hospitality
“Mangalitsta is the Kobe Beef of Pork. Amazing flavor!”
Chef Soerke Peters
Owner of Etats-Unis, Carmel, CA
“Better than butter. Better than pork. Go Mangaltisa!”
Chef Massimo Navarretta
Executive Chef and Sommelier at Bacchus Bar & Bistro, Irvine, CA
“Mangalitsa is a culinary wonder that excites the palette.”
