"I was looking for a specific pig variety that I could work with differently, because I wanted a certain taste," Bluntzer said. After taking over Sibilia in 2011, he met Michel and Sylvie Guidet, who had begun raising Mangalitza pigs on their three hectares of land in the foothills of the Alps in La-Chapelle-du-Bard. In 2007, he tried raising two "Large Whites", a pig that looks just like the ones in children's books. "This pig, I compare it to Wagyu beef with its marbled flesh: it's going to seep out, but it's the good kind of fat," Bluntzer said. He plans to start making dried saucissons next year, and possibly a cured ham aged 18 to 24 months, similar to Italy's San Daniele.

Source: The Local October 07, 2018 12:56 UTC