"Wooly Pig, Wooly Pig, Tastes However A Wooly Pig Does"

(We admit, shamefacedly, to stealing that line, but you would have done it, too, in the same position.)

In case you haven't heard, this Saturday the 19th is a day of foodie celebration -- it's the first time you can go buy some Mangalitsa pork raised right here in the U.S., from Wooly Pigs. They'll be at the U-District Farmer's Market from 9am-2pm. If you don't want to cook yourself, it's being served in local restaurants.

Heath at Wooly Pigs explains what the hell a Mangalitsa is:

One natural question is why the Mangalitsa is so different from normal pigs. The answer has to do with the history of pig breeds - essentially the Mangalitsa is a somewhat domesticated European Wild Boar. That explains the tremendous ability to fatten up, the special taste and fat quality and nearly everything else that makes the meat and fat superior to modern pork.

We haven't tried it yet, but we did stop by and pick up some Berkshire ribs and bacon the other weekend, from hogs fattened on barley and wheat. The difference is remarkable, but don't take our word for it -- Heath fries up samples right there. Just follow your nose.