BLACK IS THE NEW PIG

Bali & Beyond - - LIFESTYLE & LEISURE -

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.

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