The Mangalitsa officially debuts in Boston, MA courtesy of Chef Jason Bond of the Beacon Hill Hotel & Bistro. Bond will hold a very special “Black and Tan Dinner” (named after the two pigs he brought to New England). The six-course menu featuring Bond’s organic pasture-raised Mangalitsa dinner will be held on Wednesday, March 3, 2010 with two seatings (6:00PM and 8:30PM) and costs $65.00 per person with an optional wine pairing for an additional cost.

“I’m very proud to be the guy who brought this breed to New England and gave Boston its first taste of these fabulous pigs which we raised on a rotating organic pasture,” said Bond.

Be part of New England Foodie History and join Chef Bond at the Beacon Hill Hotel & Bistro for this very special event. Reservations are highly recommended and can be made by calling 617-723-7575. (see the Menu at http://beaconhillhotel.com/bistro/menus/events.html)

Known for its high quality fat, Mangalitsa meat is more heavily marbled, delivers a more pronounced and flavorful meat, and is hailed as some of the
world’s best tasting pork. While a lard-type breed, the Mangalitsa fat is more unsaturated than normal pig fat.