The famously hairy Hungarian pig came to exist by breeding domesticated pig varieties with European wild boar.
A portion of the carved prosciutto is $21.Īround the time that Stefanovic started at Morongo, a vendor started offering mangalitsa pig legs, which he said was perfect because mangalitsa meat is what he had used for prosciutto in his native Serbia. It’s not an easy task to get the right cuts, Stefanovic said - you need to have training and a steady hand. “But our main thing is carving it in front of the guests,” Sefanovic said. It’s wrapped around Boursin cheese-stuffed endive amuse-bouches it’s displayed neatly among other meats, cheeses and seasonal fruits in a charcuterie board it’s put on pasta and it’s even covered in chocolate and put over ground pistachio dust and edible gold. The prized prosciutto has multiple roles, both starring and supporting, on the menu.
