We’ve been having lots of fun with our 200+ pound Mangalitsa hog that came in last Friday. One of the most unusual things we have right now is the spuma that Brandon made on Saturday. We’ve talked a lot about how to get people to eat this, how to describe it so it will be appealing to our guests, but the fact is that what we have here is whipped pork fat. Very delicious, high in unsaturated fats and linoleic acid, whipped pork fat. After rendering the lard into liquid fat and straining out the solids (which Brandon salted and ate for the rest of the day like popcorn) the fat was cooled and then whipped in our big Hobart mixer. We spread it on bread and eat it like butter. Even well chilled it spreads easily and I really have to tell you that it is delicious. You’ve been putting fat on bread all your life, so don’t feel weird about this, come down to Reserve and we will give you some for free. While supplies last of course. We’ll be cutting into the Mangalitsa ham that we got from Johnston County Hams this week too. It’s going to be a good week for pork here.