Today Executive Chef John Greeley will launch ’21’s Spring menu, with the prized Mangalitsa as   its star.  This scarce variety of pig is renowned for its clean taste and high fat content.

For Chef John, bringing Mangalitsa to the table at ‘21′ has truly been a labor of love.  Having learned the tricks of the Wooly Pig trade from an Eastern European master butcher, Greeley hand-selected and even helped slaughter the pigs on a farm in New Jersey last fall. 

The hands-on chef has since worked on curing the meat to create charcuterie items, including bacon, sausage and smoked ham.  Additionally, Greeley will offer a mixed grill dish, featuring Mangalitsa pork loin and pressed shoulder with wild boar chop.

While Mangalitsa is costly, Chef Greeley notes, “We get the most value out of the pig using not just the meat but all of the delicious fat.  We make lardo and we render fat to cook vegetables in and to confit items.  Essentially, the entire pig can be used.  It’s the most versatile animal.”

Pictured above: Mixed Grill of Mangalitsa Pork Loin, Pressed Shoulder and Wild Boar Chop with Spring Onion Mustard Seed Jus.

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