Mosefund Farm back in October. I'd already decided on making spaghetti with cauliflower, onions and lemon zest but was feeling ambivalent about what fat to use (Butter or olive oil?) when I remembered the cheesecloth wrapped jowl hanging from the pot rack above my stove.
Spaghetti con caviofiore, I took the sucker down and tasted it. It is marvelous. It is salty, cream, firm, not a hint of bitterness. Like the best butter you ever had, but it is not butter, it's pork. Nice job Michael Clampffer and friends at Mosefund! And a tip of the hat to the fellow who brought the Mangalitsa to North America Mr. Heath Putnam of Wooly Pigs; damned fine job!