Griebschmalz with alpine herbs, from the Mangalitza wool pig

The bacon and fat of the woolly pig, which roams freely year-round, lend this lard a unique flavor and creamy consistency. Made with rock salt, cracklings, alpine herbs, marigold, and spices, this specialty is best enjoyed on whole-grain or farmhouse bread. Mangaliza woolly pigs, an ancient, original breed of pig, are a true treasure. They form the basis for the wonderful flavor of artisanal meat and sausage products. Mangaliza products are also valuable foodstuffs, as the animals` fat is virtually cholesterol-free. At Walter, a village butcher in Baden, the woolly pigs, raised in Hungary, are processed into fine specialties the day after slaughter.