MANGALITSA PORK HAM

2.5oz Mangalitsa Ham
2 Fresh button mushrooms (Champignon)
Arugula Leaves
Shaved Parmesan
1oz Mangalitsa lard
Extra virgin olive oil
Spicy Lavosh
Balsamic vinegar

Slice the ham very thinly with a meat slicer. Take the lard trimmings of the Mangalitsa ham and blend with extra virgin olive oil until smooth texture. In a bowl, mix the arugula leaves with finely sliced champignon, balsamic vinegar, extra virgin olive oil and Parmesan shavings. On a plate, arrange the ham slices, salad, a quenelle of the lard mousse and the spicy lavosh.

AMERICAN CHEESE BOARD

Landaff (raw cow), New Hampshire
Petit Frere (pasteurized cow), Wisconsin
Tarentaise Aged (raw cow), Vermont
St. Petes Blue, (raw cow), Minnesota
Bossa (pasteurized sheep), Missouri
Cinderella (pasteurized goat), New York
Capri (pasteurized goat), Massachusetts

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