Latest Additions to Ship Bay

After a quick trip to Eastern Washington, six young Mangalitsa pigs have found their new home on Orcas Island at The Inn at Ship Bay.  They are lucky pigs with a filtered water view(as they would say in the real estate business), but all they seem to care about is good food, clean water and a dry place to sleep.

We figured that this was our last easy opportunity to fatten some Mangalitsas, as the Wooly Pigs operation was moving to the Midwest.  Look for more Mangalitsa on the menu next year, but much of our Bacon, Lardo and Prosciutto will be a part of future menus.

Piggy

Summer has come and gone on Orcas, we are well into the fall and it really feels like winter. Almost all of the apples and pears have been picked, dried, stored, made into syrup, butter, etc...

Here is a picture of cured pork belly from 1/2 Berkshire & 1/2 Mangalitsa pig. We will smoke some and keep some for fresh bacon. The flavor is great and the fat has a noticeable lightness. At the thickest point, the belly is almost four inches thick.

This coming week, we are having one of the 3/4 Mangalitsas slaughtered, so we will be able to compare the two. As in all of Wolly Pigs pictures, the fat is truely amazing and the flavor is exceptional.