BLACK IS THE NEW PIG
With the advancement in today’s food and beverage industry, heritage food breeds are often outpaced and easily forgotten, mostly due to cost and cultivating time among other reasons. The same happens here in Bali with the island’s Heritage Pig.
Decades ago, before the flood of commercially-bred, turbo-charged Landrace pigs, there were bangkal hitam (black pigs) in almost all households in Bali. They were fed with windfall mangoes and kitchen waste, and made ready for the next ceremonial feast. Bangkal hitam is basically a free-range pig which is different from its “cousin” – the regular pig species that we usually consume, in both in taste and texture.
With thick black skin, bangkal hitam – which is smaller in size than its “cousin” – takes a year and a half to grow, and this makes their meat more flavorful in addition to the fact that they are almost always on the move. That’s why, their meat costs double compared to the Landrace pigs which only need six to eight months to grow.
Black pig is in very limited supply at the moment. The Restaurant at The Legian Bali – which focuses heavily on local organic produce – is the one and only restaurant on the island that serves bangkal hitam in some of their amazing dishes. It was The Restaurant’s Chef Luke MacLeod who brought this meat to the table after his wife found it at Samadi Market in Canggu. While the menu at The Restaurant is constantly changing, bangkal hitam remains one of the favorite among its guests. Don’t forget to make a reservation if you want to dine here and taste its delicious bangkal hitam creation. The Restaurant at The Legian Bali Jalan Kayu Aya, Seminyak (0361) 730-622 www.lhm-hotels.com/legian-bali
The Restaurant at The Legian Bali is the only place on the island that serves the lush bangkal hitam.