Butchering a 500-Lb Mangalica Pig at Garces Trading Company, in Photos

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Pigs. Who would have thought they would become the sexy glamourpuss of the food world? From bacon to pork belly to lardo, pig parts have maintained their status as the meat of the moment. The next big thing in pork — in Philly at least, they’ve been big in New York for quite a while — may be the Mangalica (a.k.a Mangalitsa) breed of porker.

Last week, I went to Garces Trading Company to hang out with chef Adam DeLosso and his crew while they broke down two halves of a 500-pound Mangalica. Here’s what I learned:

Mangalica’s are Hungarian (by way of New Jersey), hairy (or woolly, if you must), and huge (they are raised to be up to 500lbs). And hugely expensive! A heritage pig — like a Tamworth — may cost a restaurant $2.50 per pound wholesale. DeLosso paid $6.50 per pound for this Mangalica (that’s $3,250 for the whole thing).

Here is a handy analogy: Mangalica is to regular pork as Kobe is to regular beef — more marbling and mo’ money.

DeLosso is using the pig for many different things: sausages, salamis, ribs, Jamon Iberico, double-cut pork chops, bacon, rilletes, guanciale. You name it, he’s doing it. And in June, he plans on bringing in another Mangalica and giving a class on how you too can do magical things with it, so stay tuned for more info.

Check out the slideshow of DeLosso breaking down the Mangalica for for more details and to find out what they’re going to do with all of that pork. Warning: this is neither for the squeamish nor for PETA members.

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  • sharon sweeney

    This is THE most disgusting articles (along with the graphic pictures) that I have ever read. Am I supposed to do a happy dance to see one of THE most intelligent animals butchered and severed into parts . UGH. Think what lard does to your heart.Who is celebrating the dismemebership of this animal… Simply gruesome and certainly inhumane..

  • Andy

    I understand that this is not a vegetarian blog, but showing that image without some kind of warning first was in very poor taste.

  • Meh-

    Looks like a human arm coming out of there.


  • Reality

    Relax people. This is a website/blog for people interested in food and all that it entails. Maybe there should have been a “warning” about the pictures, but with all due respect, this is where your food comes from. If you aren’t willing to accept the fact that someone, at some point, has to break down these animals that we enjoy, then you need to reevaluate your eating habits. I have nothing against vegetarians, they’re entitled to their opinions, but you have to respect the fact that we chose to eat meat and the various products that come from it…just like mankind did at the beginning. As for the lard comment above…I consider myself a very healthy person, but as with most things, MODERATION is the key.

  • ms. salami

    the bearded butcher is hot.

  • Willie

    That chop (along with all else) looks awesome and I’m sorry to have missed it.

  • maxrenn

    what on earth is the matter with the people complaining? this is a foodie blog. read another fucking blog!

  • Chris

    YUMMY !! I want some. As for you Sharon Sweeney…WAHHH !!

  • meatybone

    These vegan’s cracks me up…everyone doesn’t choose to eat grass for breakfast lunch and dinner so don’t judge us meat lovers

  • Jeffrey Tull

    “That was inhumane” – “Lard is not good for your heart” – “Am I supposed to do a happy dance to see one of THE most intelligent animals butchered and severed into parts.”

    Yeah,…um:Let me think about all that whilst I enjoy a sexy, stuffed, double-cut porkchop or some awesome house-made sausage and salami. :-P

  • yimm3

    Calm down meat is good were made of it..

  • yimm3

    so shutup u fucking vegans