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“Wooly Pigs at Klee”

If you’re a swineavore, you’ve know your Berkshire from your Korubuta, and your Ossabaw. Yes, you know all about the world of the pig. But have you had Wooly Pig? We think not. But now’s your chance. Beginning September 24th and lasting for one week, Chef Daniel Angerer of Klee Brasserie will serve a special menu using the massive 150lb half of a Mangalitsa hog, generously provided by Mosefund Farms’ Michael Clampffer.

Mangalitsas, or Wooly Pigs (so called due to their long, curly locks), are native to Austria and as such Chef Angerer (being Austrian himself) is uniquely acquainted with the rare breed, having eaten them since childhood.

These pigs are in a category unto their own, with deep marbling that’s reminiscent of Kobe beef and about twice the fat content of lesser swine (you heard us, Kurobuta). Like Kobe is to regular beef, Mangalitsas require more care than their porcine brethren, requiring more feed and a longer maturation period. Due to the abundance of fat, “slow and low” is the preferred method of preparation, and Angerer will follow suit with a slow-cooked Mangalitsa with crispy skin, fall greens and sweet potatoes as part of his $58, three-course prix-fixe.

His menu will be served Thursday, September 24th – Thursday, October 1st(subject to availability) and includes a bowl of five carrot Soup with Lynnhaven goat cheese, coriander croutons, the main couse—slow-cooked Mangalitsa Pig with fall greens, sweet potatoes, and for dessert, an apple and meringue cake with cinnamon streusel, and pear cider punch.  

Klee Brasserie is located at 200 Ninth Avenue, NYC, 212-633-8033; www.kleebrasserie.com

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