Comments on: Home Smoked Mangalitsa Bacon

By: nick

nick — Tue, 17 Mar 2009 02:32:17 +0000

Looks unbelievable. I love homemade bacon. What could be better? Pork belly + salt + seasoning + 3-5 days + hot smoke = best ever.

By: Cold Smoked Tuna | Foodista Blog

Cold Smoked Tuna | Foodista Blog — Mon, 26 Jan 2009 23:07:32 +0000

[...] in December and we’ve been going crazy throwing down various meats and fish on the grill: mangalitsa pork, trout, skirt steak, shrimp, scallops. Next on the list is cheese: provolone, mozzarella and [...]

By: mike

mike — Thu, 15 Jan 2009 04:09:20 +0000

That looks really fantastic! Homemade bacon is the best.

By: Chanterelle And Smoked Bacon Linguine | Foodista Blog

Chanterelle And Smoked Bacon Linguine | Foodista Blog — Wed, 14 Jan 2009 19:31:19 +0000

[...] take your shoes off and wiggle your toes. Of course, when working with Chanterelle mushrooms and smoked Mangalitsa bacon it’s hard to go wrong, so prepare for shoe [...]

By: eyeroll

eyeroll — Sun, 11 Jan 2009 06:10:32 +0000

Mangalica is pronounced “mangalitsa” in Hungarian. C = TS. So it’s not known there as something different, you’ve just got an anglicized spelling of the same word.

By: pigpigscorner

pigpigscorner — Sat, 10 Jan 2009 22:52:39 +0000

Ooo…that looks yummilicious!

By: Sheri Wetherell

Sheri Wetherell — Wed, 07 Jan 2009 17:39:25 +0000

We used hickory chips. Yuummmm…

By: Thumbbook

Thumbbook — Wed, 07 Jan 2009 11:45:57 +0000

Wow! That smoker is something! Ooooh…bacooon!

By: Paul Ollinger

Paul Ollinger — Wed, 07 Jan 2009 07:08:45 +0000

aww man, that’s good stuff…sounds like the Mangalitsa actually died down due to its deliciousness.

what kind of wood did you use?

By: Mmmmm… Mangalitsa Bacon | Brain Handles

Mmmmm… Mangalitsa Bacon | Brain Handles — Wed, 07 Jan 2009 01:20:17 +0000

[...] post just left me drooling. Titled “Home Smoked Mangalitsa Bacon,” it’s a testament to pork fat in all its glory. Mangalitsa pigs are an old European breed that [...]