Carnivorous Holiday Cravings

It may seem a little like carrying coals to Newcastle to give the Executive Chef of a steakhouse meat, but that’s what Jay Murray wants this year. Of course, the longtime Grill 23 & Bar chef has something very specific in mind: a Mangalitsa pork collar from Møsefund Farm.

What’s so special about Mangalitsa? 
The pork from these furry hogs is unspeakably delicious, known for its superior fat quality, incredible concentrated flavor and marbleized meat. And it’s healthier pork, too – much higher in unsaturated and lower in saturated fat than that of any other breed.

What’s so special about a pork collar?
The filet mignon of the Mangalitsa pig, the collar is the marbled and fork-tender boneless center cut of the shoulder. And it’s far and away the best roasted anything Murray has ever had. Not really big with American butchers, the collar often becomes part of the Boston butt so it can be a little hard to come by, unless you happen to know someone trained in European style seam butchery.

What’s so special about Møsefund Farm?
The Branchville, New Jersey Farm is the country's top producer of the rare breed. Owner G.C. Andersen has set out to revitalize the old world traditions of raising and butchering livestock. That means the animals are free range – raised outside all year with access to fresh water, feed and run-in shelters. They graze on chicory, clover, and varieties of local nuts, and are finished, for at least 60 days, on a farm-made mix of barley and wheat.

This makes for some mighty tasty meat, and Møsefund Farm’s easy online ordering (pork collars and much, much more) will make for some merry, meat-eating gift-getters this holiday season.