Should have started cooking from the fat edge first on a medium low heat. You can't cook them all the same way either - they all need different handling to get best results - especially if there is bone present.
So cool, thanks for sharing! I raise my own backyard pigs (currently American guinea hog x kunekune) and am blessed with a variety of breeds - This makes me excited to raise some Berkshires and maybe even Mangalitsa someday !!
Hold Up: Canadian Pork is the runner-up to the Spanish Wagyu of Pigs? As a Canadian, I'm sorely proud and surprised! I eat that stuff every day, am I spoiled? Should our barbeque rib contests be more closely observed internationally than our Windsor-style pizza? Oh wait, maybe our shredded pepperoni is just as good as our Galati cheese? We need to research this, and by research I mean eat more awesome Canadian pork.
@@johnkap5740 I can’t speak to the taste of mangalitsa other than to say it’s one of the “lard” breeds due to its high fat content-it’s great if you render your own pork lard. It’s not great IMO because you’re paying a high price per pound which includes a lot of fat. Berkshire also has great flavor and a more balanced amount of fat but it too is expensive and for good reason. It’s considered the “Kobe Beef” of pork. Check out the per pound price of Berkshire pork from local farms. It’s very expensive-it can run higher than black angus ribeye steaks.
@@alexblaze8878 *YOU SAID: "Berkshire also has great flavor and a more balanced amount of fat but it too is expensive and for good reason. It’s considered the “Kobe Beef” of pork."* I raise both Mangalitsa and Berkshire, separately, on two different farms. It is Mangalitsa that is called "The Kobe Beef of Pork." They are fatty. But the fat is excellent. We harvest it and use it generally in place of butter. The taste and texture of the meat is superb, due both to the fat, and also because of the rich porky even nutty flavor. Berkshire is similar. High fat. But much richer pork flavor than anything you can get in a store. I can't easily say which I prefer, the Mangalitsa or the Berkshire. If you were to force me to choose, I'd choose Berkshire. Force me the following day and I would choose Mangalitsa.
*YOU SAID: "Why can’t I get any of those at supermarket ?"* Because compared to the standard flavorless production pig, they achieve market weight too slowly. It seems most of the world buys food on price, and not flavor. It is expensive to raise Berkshire, Mangalitsa, and similar pigs.
@@MbisonBalrog I agree. Unfortunately most folks can't raise premium pork, and they can't afford to buy it. So, they accept "pork-like" factory farmed meat from wherever they can get it - even if it comes from China. The same is true of most produce. What most people think of as tomatoes are just pasty or watery tomato-like balls. A real tomato, red ripe and plucked from the vine, sprinkled with a little salt right in the field and eaten in the cool part of a hot day, is something like a life-changing experience. 🤣
@@MbisonBalrog I will never eat anything from China. When it comes to pork there is no need for it because I raise my own. But I am glad that you enjoy it. You are hardly alone. Our differences are what make markets.
Ofc some of them was dry he cooks in the wrong way, pork should be always cook in the grill or BBQ, in the oven always will be dry even more when they are frozen
Kristoforus Ranandia Sulisetyo lol, he probably never tried A5. Maybe those srf wagyu or ausi waguy is what he got. As a pork and beef lover, i cant compare these two, they are in a whole different categories.
Meat is the best food for humans. Vegans give themselves brain damage from lack of proper fats in their diet. Your brain is like 90% fat and you can't get good quality fats from seeds.
Thanks for this informative video... please reduce the music a touch!
My favorite is berkshire pork
Should have started cooking from the fat edge first on a medium low heat. You can't cook them all the same way either - they all need different handling to get best results - especially if there is bone present.
We've just had barbecues 2 weekends in a row and Huber's pork chops are freakin' amazing...
+Marc Nerva great!
So cool, thanks for sharing! I raise my own backyard pigs (currently American guinea hog x kunekune) and am blessed with a variety of breeds - This makes me excited to raise some Berkshires and maybe even Mangalitsa someday !!
I can't wait until fasting for Ramadan is over. I need some Iberico in my belly.
Hold Up: Canadian Pork is the runner-up to the Spanish Wagyu of Pigs? As a Canadian, I'm sorely proud and surprised! I eat that stuff every day, am I spoiled? Should our barbeque rib contests be more closely observed internationally than our Windsor-style pizza? Oh wait, maybe our shredded pepperoni is just as good as our Galati cheese? We need to research this, and by research I mean eat more awesome Canadian pork.
Great video but cut the music out or put it on 1/5th of the volume
Thank you my friend
I am sorry, but the music is so loud, can't hear the speakers. kindly consider reducing the background music.
Im cooking up 4 mangalitsa chops over the camp fire for fathers day. I raise them and they are delicious.
whats the difference between Mangalitsa pork and berkshire porc? If we're talking ribs that is?
@@johnkap5740
Mangalitsa is much more fatty but the meat is superb.
@@johnkap5740 I can’t speak to the taste of mangalitsa other than to say it’s one of the “lard” breeds due to its high fat content-it’s great if you render your own pork lard. It’s not great IMO because you’re paying a high price per pound which includes a lot of fat. Berkshire also has great flavor and a more balanced amount of fat but it too is expensive and for good reason. It’s considered the “Kobe Beef” of pork.
Check out the per pound price of Berkshire pork from local farms. It’s very expensive-it can run higher than black angus ribeye steaks.
I live in Hungary and here Mangalica costs around 30-40% more than regular pork, so its not that expensive here
@@alexblaze8878 *YOU SAID: "Berkshire also has great flavor and a more balanced amount of fat but it too is expensive and for good reason. It’s considered the “Kobe Beef” of pork."*
I raise both Mangalitsa and Berkshire, separately, on two different farms. It is Mangalitsa that is called "The Kobe Beef of Pork." They are fatty. But the fat is excellent. We harvest it and use it generally in place of butter. The taste and texture of the meat is superb, due both to the fat, and also because of the rich porky even nutty flavor. Berkshire is similar. High fat. But much richer pork flavor than anything you can get in a store. I can't easily say which I prefer, the Mangalitsa or the Berkshire. If you were to force me to choose, I'd choose Berkshire. Force me the following day and I would choose Mangalitsa.
Ernst bedankt, kende er 3 van.
Quality videos, got to appreciate that :)
I'm also hungry now...
whats the difference between Mangalitsa pork and berkshire porc? If we're talking ribs that is?
Flavor
Which would you prefer?
@@nataliehancock8081
Why can’t I get any of those at supermarket ?
*YOU SAID: "Why can’t I get any of those at supermarket ?"*
Because compared to the standard flavorless production pig, they achieve market weight too slowly. It seems most of the world buys food on price, and not flavor. It is expensive to raise Berkshire, Mangalitsa, and similar pigs.
@@oscarbenigsen4538 but the pork we eat isn’t even worth the price cuz no flavor. It worth less than zero. I may as well swallow whey protein.
@@MbisonBalrog I agree. Unfortunately most folks can't raise premium pork, and they can't afford to buy it. So, they accept "pork-like" factory farmed meat from wherever they can get it - even if it comes from China. The same is true of most produce. What most people think of as tomatoes are just pasty or watery tomato-like balls. A real tomato, red ripe and plucked from the vine, sprinkled with a little salt right in the field and eaten in the cool part of a hot day, is something like a life-changing experience. 🤣
@@oscarbenigsen4538 well Chinese pork is delicious.
@@MbisonBalrog I will never eat anything from China. When it comes to pork there is no need for it because I raise my own. But I am glad that you enjoy it. You are hardly alone. Our differences are what make markets.
God bless all the pork I eat. I love pork chops and blt sandwiches
My favorite of all time philippines native pork dare to compare
The Iberico pork chop has almost enough fat. If it had just a little bit more, it would be perfect. 🤣🤤
Iberico by far is the best
why the hell am i watching this
lol
wery gutt huber, und inswsightful!
what about the BERKSHIRE!
The music does not help.
Ofc some of them was dry he cooks in the wrong way, pork should be always cook in the grill or BBQ, in the oven always will be dry even more when they are frozen
Which species pork less fat?
Don't watch this when you are fasting.
What does singapoor have to do with this
Background music blasting so loud you can't hear the people talking. What a massive TH-cam fail.👎👎
which type is my wife?
Victor Da Silva hahahaha
pata negra
Mangalica hairstyle with pata negra feet 😍
Go on, take your Like! 😂
Potbelly
Music is way loud u can't understand wth they're saying lol
Blind test!!
Hmmm mangalitsa pigs are so cute, I don’t want to eat them at all
You can by them and i'll eat them for yah
less music please
Mangalita is a pure romanian bred, not hungarian and has the lowest cholesterol from all pork species.
Mangalica is hungarian en.wikipedia.org/wiki/Mangalica
"Ernst Huber" ? that name doesn't sound asian, more like german :)
so does his accent xD
Austrian to be exact 😀
hmmm....Bojan Bozinovsky, smerlinis I beg to disagree.it's more a swiss accent I hear.I think he's Swiss ;)
idk its hard to tell with captions lol
The
Too load music
Iberico Pork > Wagyu Beef
Which is better? Iberico pork or japanese wagyu a5?
(sometimes wagyu that i know is more of australian wagyu)
Kristoforus Ranandia Sulisetyo lol, he probably never tried A5. Maybe those srf wagyu or ausi waguy is what he got. As a pork and beef lover, i cant compare these two, they are in a whole different categories.
Mongolizer ißt den Best.
II. Gyula mangalica
You are promoting murder here - shame on you
Fuck off peta pussy
tyamada21 fuck off
Dumbass
Shame on you trendy vegan!!!
Meat is the best food for humans. Vegans give themselves brain damage from lack of proper fats in their diet. Your brain is like 90% fat and you can't get good quality fats from seeds.
Why wear a hat indoors?
To keep hair out of food? Or, maybe he was cold, he was teh only one without a long sleeved shirt.
maybe he just really likes hats?