Waves Pacific Pork
Pork, is there any other animal that can bring such a myriad of culinary delights to the table. Whether it is in Asian or Western cuisine the importance of the pig cannot be denied. It is also for this reason that it is quite puzzling that for so long we have not held pork to the same level of stature as beef until recently. For much of the 20th century we saw the near extinction of many heritage breeds due to a practice of producing “efficient” pigs that are lean and grow large litters, the emphasis was on quantity not quality. Waves Pacific has taken on the opposite approach by supplying pork from quality cross breeders and farmers who are revitalizing heritage breeds.
Kagoshima Sagabuta Japanese Pork
Our Japanese pork is raised in the mountains of Kinboshi, Japan. They are a cross bred pork of Duroc, Yorkshir,e and Danish Landrace breeds. It is in these mountains that the pigs put on weight naturally (hormone free) in an environment of fresh air, healthy green pastures, and spring fresh water. Kinboshi Sagabuta pigs are raised to be healthy pigs, thus the meat will have a higher content of Vitamin B1 (aids in the conversion of food into energy) and good fatty acids (helps lowers the risk of heart disease). Kinboshi Farms create outstanding quality pork that is tender, moist, and healthy.
Mangalitsa Pork
The Mangalitsa pig is a heritage pork breed that is a direct descendant from the wild boar of Hungary and the Balkan area of Europe. It almost went extinct due to the worlds demand for leaner more efficient pork, this was especially true in Hungary where the communist government preferred the farmers to grow leaner faster growing pigs. Thanks to the efforts of some dedicated farmers like Heath Putnam from Putnam Farms this unique breed of pork has been saved and can now be enjoyed here in Hong Kong through Waves Pacific.
What makes this Mangalitsa so special?
Besides it’s distinctive curly haired coat Mangalitsa pork is prized for its sweet smoky flavor and high quality fat.
That Sweet Smoky Mangalitsa taste:
After taking one bite of Mangalitsa pork it is easy to tell what sets it apart from other pork and why chefs like Thomas Keller have fallen in love with this wooly pig. Unlike most common breeds of pork the meat is much darker and redder. The meat has a sweet full-bodied taste that distinguishes itself from any other pork breed and it also has copious amounts of marbling.
Golden Fat Pig:
Mangalitsa pork is prized for not only its sweet meaty taste but also for its silky fat. It is made up of a higher level of monounsaturated fats, thus giving it a cleaner finish, smoother texture, and lower melting point. For any chef trying it for the first time we urge you to slice a thin piece of the fan and give it a quick fry (emphasis on quick or it’s sure to melt away) to see just how silky the fat is. The quality and creaminess of its fat means that it can be whipped up to make pastries or cured to make excellent lardo.
Mangalitsa Pig (Photo courtesy of Heath Putnam)
