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Alexander’s Steakhouse Gets In the Porky Mood

Mangalitsa pork terrine at Alexander's Steakhouse in Cupertino.

Alexander’s Steakhouse of Cupertino may be famous for its princely Wagyu steaks and playful puffs of cotton candy.

Now, it’s adding another lure: Mangalitsa pork.

The heritage breed pig with the distinct wooly hair is originally from Hungary. It is known for its lush fat. So much so that it was once raised for its lard, which is supposedly very clean and pure tasting.

Executive Chef Gerardo Naranjo already has been playing around with various cuts from the half pig he got in a few weeks ago. He can barely contain his excitement about the whole 400-pound Mangalitsa that the restaurant will be receiving this week.

The Mangalitsas are from Csarda Haz, a family-owned farm in Davis. The free-range pigs are nourished on a diet of cover crops of peas and oats, as well as English walnuts from trees on the farm that are nearly 60 years old.

Look for the Cupertino restaurant to feature nightly specials of Mangalitsa in various preparations, including a 12-ounce loin chop for $80. With the restaurant set to get regular shipments of Mangalitsa (also known as Mangalica in Hungary), the artisan pork also is expected to be featured eventually at its sister restaurants, Alexander’s Steakhouse in San Francisco and The Sea by Alexander’s Steakhouse in Palo Alto.

The dining room.

Last week, I was invited in for a sneak peek and taste of this fabulous pork in a few preparations Naranjo has been playing around with.

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