Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, do we have anybody that listens that lives in
Clarksburg in Montgomery County near the outlet? It's probably what
is what Clarksburg is most famous for. That's somewhat insulting. No, no,
but it's right off the right off two seven.
Speaker 2 (00:18):
It's just there on Sunday. Yeah, Led they opened a
rally house, I promise Georgetown merchandise and some prankster put
a Villa Nova hat.
Speaker 1 (00:30):
Oh damn so. And by the way, I don't know.
I don't know exactly where this this this place is
not the outlets. I know where the outlets are. Is
anybody familiar in Clarksburg? Well, I guess you don't even
have to be from Clarksburg.
Speaker 3 (00:50):
You could drive Burnt Hill. What is that Burnt Hill?
I think it just opened, right.
Speaker 1 (01:00):
It sounds like it is a well, I don't exactly know.
It sounds like it is a you know what. It
sounds like.
Speaker 3 (01:07):
It sounds like it's an awesome resort.
Speaker 1 (01:10):
But I think it's like a restaurant and a like
a wine not what do you call that a vineyard?
Speaker 3 (01:18):
Yes, like a winery in in Clarksburg.
Speaker 2 (01:23):
It's ten minutes from the outlets, is it really pretty
close to the outlets.
Speaker 1 (01:27):
So after I go to rally house and pick up
my villanova, had I sneak on over. Apparently you can't
get into this place popular Yeah Thanksgiving, Thanksgiving, you know what.
So I was the the I've never like, I've never
seen it. I assume it's nice, but I believe the
(01:47):
people that own it, like they have their own like vineyard,
and then they have like their own area where.
Speaker 3 (01:54):
They have like the like a like like their own food.
Speaker 4 (01:58):
So it is it like like so it's a vineyard,
but it's a winery.
Speaker 3 (02:02):
Also it's a farm. It's a fall yeah, like they
have animals.
Speaker 2 (02:07):
They refer to it. My wife was telling me about it,
but then we made the determination it was not a
place for children. It is a polyculture paradise.
Speaker 3 (02:17):
Huh, those are their words.
Speaker 2 (02:20):
It is where crops and animals live harmoniously to make
their way not only into the ecosystem and provide for
what you are.
Speaker 3 (02:36):
Ingesting, but also in the belly.
Speaker 2 (02:38):
But also like the plates they use, not the plates
as in the actual entree items, but the physical plates
are made from the soil of the land.
Speaker 3 (02:50):
It just don't get your plate wet, it'll disintegrate.
Speaker 2 (02:53):
It just opened last month. They started preparing this place
in twenty sixteen, sixteen.
Speaker 1 (03:00):
That's what I'm gonna say. It's taken them ten years. Well,
you got to wait for the plates to hard drive.
Speaker 3 (03:05):
Yeah.
Speaker 1 (03:06):
No, they said, it's been ten years since they they
they've owned it since twenty sixteen. It's been ten years
of them trying to get open. I shouldn't say trying
to get open, preparing to.
Speaker 3 (03:17):
Get open, not delay based.
Speaker 1 (03:19):
No, they went in and brought I was reading about them.
Speaker 3 (03:28):
Where do I find it?
Speaker 1 (03:30):
We purchased the farm on December twentieth, twenty sixteen.
Speaker 3 (03:34):
Then we built a foundation for two years.
Speaker 1 (03:37):
We cultivated diverse cover crops, integrated animals, and applied biodete.
Speaker 3 (03:42):
I don't even know what that is.
Speaker 1 (03:43):
To in living or enliven the soil and establish a
thriving Oh here's that word polyculture system.
Speaker 3 (03:51):
By the way, if my mouth sounds wet, I'm eating
mac and cheese.
Speaker 1 (03:55):
By spring of twenty nineteen, three years later, round was
ready for them just to start being able to use.
I've never even heard of this place. We planted the
old world great varieties that we love, along with Native
American vines.
Speaker 3 (04:12):
Blah blah blah blah blah.
Speaker 1 (04:17):
They have one hundred and seventeen acres m this says
supposed to be awesome.
Speaker 3 (04:22):
You can't get in, well you can just not until
waiting me.
Speaker 1 (04:25):
Yeah no, but that's what I mean, like, you can't
get in? Am I going to line two?
Speaker 3 (04:30):
Hi? Elliot in the morning?
Speaker 5 (04:34):
Does this mean?
Speaker 4 (04:34):
Yeah?
Speaker 2 (04:35):
Hi?
Speaker 3 (04:35):
Who's this?
Speaker 1 (04:37):
Hi?
Speaker 3 (04:38):
Yeah?
Speaker 5 (04:38):
My name is Aurey. I was just calling because I'm
friends with the owner and winemaker.
Speaker 3 (04:44):
Who are Who are they?
Speaker 5 (04:48):
So they're the Baker family. They're originally from Carroll County
and it's a brother and two sisters. They actually have
a sister winery in Westminster called Old Westminster Inery. Yeah,
they've been growing their own food having like they have
their own pigs now. And Burnt Hill just opened. It's
(05:09):
been in the works for many, many years. So their brother,
who was one of the owners, he actually was diagnosed
with leukemia several years ago. Oh no, so he went
through Yeah, he went through a big fight. He went
in remission and then it came back and he is
now back in remission. He is doing wonderful And so
(05:29):
that's kind of why Burnt Hill was put on the
back burner. But yeah, now it's out and they are
kicking ass.
Speaker 3 (05:37):
Hey, can I ask you this?
Speaker 1 (05:38):
Like when they talk about it being like a polyamorous
farm or whatever it is.
Speaker 3 (05:43):
Is that where not the word? What is the word poly?
Speaker 5 (05:47):
Oh?
Speaker 3 (05:47):
No, not polyamorous.
Speaker 1 (05:49):
You need whatever you want the no poly Wilter polyculture
is farm? Like? Do they do they raise the animals
that I end up eating?
Speaker 5 (06:00):
Yes?
Speaker 1 (06:02):
Awesome, that makes sense. That makes sense. There is there
is a you may know the answer to this. What
is the pig that they have that looks like a sheep?
Speaker 3 (06:15):
Oh?
Speaker 5 (06:15):
I don't know that. I don't know what they're.
Speaker 3 (06:18):
Called, Diane.
Speaker 1 (06:19):
They have pigs there. They have pigs there, right, like
bacon and pigs. Okay, they have pigs there. But if
you look at the pig, it looks like a sheep.
It's got it like harry like a sheep. It's wooly
like a sheep. Yeah, well, I mean that's hair, but yeah,
it looks like a sheep.
Speaker 2 (06:36):
This is what got my wife talking to me about
the place. So what the pig is? It's the mangalitza pig.
Speaker 3 (06:41):
I'm sorry say that again. Mangalitza Mangalitza. It's Hungarian, is
it really?
Speaker 4 (06:47):
So?
Speaker 2 (06:47):
She was asking me if I was familiar with it.
It is supposed to be. I've never had it, and
it's not like they're the only place. Although the way
you have to tend to these pigs, you can't over
breed them, so you have to.
Speaker 3 (07:00):
I watched a video this week.
Speaker 1 (07:01):
I saw a pig eating a glass out of somebody's
uh that they ran through their door.
Speaker 2 (07:06):
There is some bore in this pig. Oh really, but
you you have to tend to them in such a
specialized way. It's very, very hard to keep them in
your farm system. But apparently this mangal pig is the
best tasting pork you will ever have in your entire life.
Speaker 3 (07:23):
Whoa, whoa, whoa, whoa, whoa, whoa.
Speaker 1 (07:28):
I'll take that challenge. Hey, tell the bakers, Tell the bakers.
I said, what's up?
Speaker 3 (07:35):
All right? Very good? Thank you? These pigs are really
odd looking. Would I have ever had? But how do
you say it? Mangalitza? Have I ever had mango lizza pig?
And I just don't know it.
Speaker 2 (07:47):
It would have been made such a big deal. I
feel like you'd remember having it is it.
Speaker 1 (07:52):
What is the really expensive beef like wagu or kobe
or whatever is is mangalitza pig is mangalitzza to pig
what kobe or wag you is to beef.
Speaker 2 (08:06):
By the way people describe it and the meat to
fat ratio, it sounds like it is marbled naturally to perfection,
just so succulent that you can't believe. Yes, you've relied
on such peasant pigs for past meals.
Speaker 1 (08:24):
I gotta tell you, how do you how do you
make how do you make pork better?
Speaker 2 (08:29):
Guarantee you someone listening at some point has had mangalitza Christian?
Speaker 1 (08:33):
Will you see if you can find me somebody who who?
Who who is seen not seen eaten mangalitza? Mangalitza like
if I go to if I go to Wegman's, Yeah,
do they have mangalitza.
Speaker 2 (08:48):
No. The way they've described Burnhill as bringing these pigs
in and being able to care for them and get
the colony going, I don't think so.
Speaker 3 (09:01):
It's that rare. It's that rare. Line five Hi Ellie
in the morning, Yeah, Hi, who's this?
Speaker 4 (09:13):
Hi?
Speaker 6 (09:13):
This is Samantha. I actually raised mangols on our farming
of this still are you serious?
Speaker 3 (09:20):
Yeah? What do you do with them?
Speaker 6 (09:24):
We raised them for.
Speaker 3 (09:25):
Meat, so you you butcher them and eat them yourself.
Speaker 6 (09:31):
Well, we we send them to the butcher and we
sell uh.
Speaker 4 (09:37):
Meat.
Speaker 1 (09:37):
I got youa, I got you like a farmer's market
or where are you selling it?
Speaker 6 (09:42):
Yeah, we sell that farmer's market or we have like
a little tart sport farm store some of them.
Speaker 2 (09:47):
That's cool.
Speaker 3 (09:48):
That's cool. Hey, So can I ask you? This is it?
I've never had that, right, there's no change.
Speaker 1 (09:53):
There's no way I've ever had mangolitza without knowing it.
Speaker 6 (09:57):
Yeah, without knowing it, No, you would. You would definitely know.
Speaker 1 (10:00):
Is it? Like Tyler was explaining that it is to
pork what like like Kobe or wag you is to
be ye exactly? Yep?
Speaker 6 (10:10):
Is it really super rich? And yeah, super buttery rich
and needy? Like it looks like a steak.
Speaker 3 (10:18):
So you would never make mango eats a sausage.
Speaker 7 (10:22):
We have it?
Speaker 3 (10:23):
You really?
Speaker 6 (10:24):
It seems like you well, yeah, that's actually one of
our best sellers. Who is our sausage?
Speaker 4 (10:28):
Oh?
Speaker 1 (10:28):
Because I was gonna say it seems like you would
be wasting it like I want.
Speaker 3 (10:31):
I'd almost want like a pork chop or something.
Speaker 2 (10:33):
But yeah, look at it on the plate here. It
does steak.
Speaker 5 (10:37):
Yeah.
Speaker 6 (10:37):
We uh, we do have tons of sausage and ground pork,
and people love it because it has a really delicious fat.
Speaker 3 (10:46):
Yes, I mean here's something you don't hear a lot
of jos say. But I bet that pork is freaking.
Speaker 7 (10:53):
Yeah we are.
Speaker 6 (10:54):
Hey, if you want some, we could get you some
Roberts Ruth Farm.
Speaker 3 (10:58):
Hey. Is it is it expensive?
Speaker 1 (11:01):
Uh?
Speaker 6 (11:02):
Yeah, I mean it's more expensive than a typical like
feeder pork because it does take us like sixteen months
to raise them, as opposed to a six month.
Speaker 5 (11:13):
Normal home.
Speaker 1 (11:16):
Interesting. Interesting, all right, very good, very good. I appreciate it.
Speaker 3 (11:19):
Thank you, ma'am. What'd you say, Kristen? Mine too? Hi?
Elliot in the morning?
Speaker 5 (11:24):
Hello's is me?
Speaker 4 (11:25):
Yeah?
Speaker 1 (11:25):
Hi?
Speaker 4 (11:26):
Hey, so I'm actually Hungarian. So Yes, Mongolica is one
of the best cork that you'll ever have in your
whole entire life.
Speaker 3 (11:33):
Oh has everybody heard of it and had it? I've
never even heard of the word.
Speaker 4 (11:37):
Well, it's not very well known here. There's not a
whole lot of places that actually carry it and breathe
it here. It's a very niche little community. So yeah,
it's hard to it's hard to get by for sure.
Can we can't just buy it at a regular store?
Speaker 3 (11:49):
Can I ask you?
Speaker 1 (11:50):
This is our area is like the mid Atlantic, the
hot bed for Manga Eitza pigs.
Speaker 4 (11:55):
Well, I'm not gonna lie. There are a lot of
Hungarians in this area.
Speaker 1 (11:58):
So yes, really, Oh so I'm I'm living in the
I'm living in the hotbed of Manga Liitza.
Speaker 6 (12:05):
Probably they're weird.
Speaker 3 (12:08):
Looking, dude, like they like they are, they look like sheep,
they are.
Speaker 4 (12:12):
They look really really strange.
Speaker 3 (12:15):
You know what. I love the idea of I love
the idea of like, what is the name of the place,
Bert Hill, Burn Hill.
Speaker 1 (12:22):
I love the idea of going there and going I
want that one, and they like, I'm sure it's not
that quick that they might kill the pig that night
and butcher it up.
Speaker 3 (12:31):
But that's kind of cool, right, isn't that kind of cool?
Speaker 1 (12:36):
Yeah?
Speaker 4 (12:37):
I mean I had a friend that had them a
while ago, and yeah, we would go there and help
him feed him and everything.
Speaker 3 (12:42):
Where did he live.
Speaker 4 (12:44):
So he lived, well, he was actually at that point
he was living out in Leesburg right off of like
fifteen like kind of near like there's like that Leesburg
Animal Farm, like kind of like down that way. I gotcha,
this really secluded area. E So yeah, he raised them there.
Speaker 1 (13:03):
Okay, that's like the Leesburg Animal Farm. This is spitting
distance from top Golf.
Speaker 4 (13:10):
Yeah, well it is. It's a little pretty clothes, but
it's like in the Yeah, it's a little bit further
down on fifteen.
Speaker 3 (13:15):
Yeah, I gotcha. Oh, I'm sorry.
Speaker 1 (13:17):
Okay, it's spitting distance from rallies at the at the.
Speaker 3 (13:21):
Outlets rally House line three.
Speaker 2 (13:25):
By the way, they're also going to become the first
Maryland restaurant to mill their own grain for bread.
Speaker 3 (13:30):
Wow you like bread?
Speaker 5 (13:33):
No?
Speaker 3 (13:34):
I don't. I love bread, And it.
Speaker 2 (13:36):
Says here they will have plenty of mangol ete support
dishes to showcase the pig's delicious nature. So it's not
just like, oh, I'll take the mangolitza. It's going to
be prepared in multiple ways.
Speaker 3 (13:47):
Do they do they?
Speaker 1 (13:49):
I'm honest question if they're book But you can't get
a reservation until after Thanksgiving, right, And it's not like, well,
we're closing the day after Thanksgiving. I'm sure reservations are
going to continue to go. Do they have a lot
of mangalitza? Like? Do they like what I pull in
there and be like, oh my god, it's a stampede
(14:10):
of mangolitza pigs.
Speaker 2 (14:12):
From what I've read in their journal on their website,
it's something that they've committed to sustainable farming. So as
much as we discussed the special tending that needs to
be done when dealing with this breed, they seem to
be set up after a decade.
Speaker 3 (14:30):
So they're ready for They're ready for me.
Speaker 1 (14:34):
Besides, I'm sure they have things other than I mean,
here's all, here's all.
Speaker 2 (14:39):
I know.
Speaker 3 (14:40):
They got port chops and they got bread.
Speaker 2 (14:46):
Yeah, they've probably got other stuff on the menu to
compliment the wines.
Speaker 1 (14:53):
You know me, I don't really care about the wines,
but I'd go crush. I'd go crush some fatty port.
Speaker 3 (15:02):
Do I know?
Speaker 2 (15:03):
The chef says pairings include sourdough slathered in herb butter
and brown sesame yes, chilled sweetcorn soup swirled with curry oil.
I like curry eggplant hummus top with cucumbers and crumbled
kisso Fresco.
Speaker 3 (15:21):
I eat all that.
Speaker 2 (15:23):
They're building a ten seat chef's table restaurant for early
twenty six.
Speaker 3 (15:29):
Oh, I can't. I'm having dinner at Joe Bennanatti's house, where.
Speaker 2 (15:34):
They will have their own Korean American dishes inspired by
chef's personal background, and dumplings will definitely be involved.
Speaker 1 (15:42):
Yeah, now we're talking. Now we're talking. Damn it, I
lost somebody. Somebody said they had reservations for this Sunday.
Speaker 3 (15:48):
Oh, that's awesome.
Speaker 2 (15:50):
Historic glass found in the property was turned into the decanters.
Speaker 3 (15:54):
Wait historic what glass? Oh? So when you decant wants.
Speaker 1 (16:00):
I know what a decanter is, but I didn't know that.
They took broken bottles and turned them into decanters.
Speaker 2 (16:07):
Seasonal sheep herds reinvigorate the soil and their fleeces turned
into entryway art six be highs at the edge of
the property at fresh honey, to the dishes and some
of the white wines.
Speaker 1 (16:20):
I'll tell you what for, fatty pork, I'll go sit
right in the middle of bees and I'm allergic.
Speaker 3 (16:25):
Line three, Hi, Elliot the morning.
Speaker 5 (16:30):
By that's mate?
Speaker 3 (16:31):
Yeah, Hi, who's that?
Speaker 1 (16:33):
Hi?
Speaker 7 (16:33):
This is a Paul over in Towson. Yes, sir, hi,
I just wanted to comment on the manga leaks of pigs.
The first time I ever came across them was in Scotland,
in the Orkney part of Scotland, so like way up north,
and I was on a Scottish tour and the person
(16:55):
just did this random like sites and took us to
a farm that had about a half dozen of the
Mangalitza pigs and they just went right up to us
and wanted to smell our hands. And we thought they
were bored at first. We just thought that they were
furry bores, right, And we learned from there that they
(17:18):
were used to you know, feed to provide pork to restaurants.
What the hotel that we stay that had a restaurant
and it was serving the Mangolitza pork and it was
pork steak. It was like the most delicious pork steak
you could ever imagine.
Speaker 1 (17:36):
And I got, I got, I got to eat it.
Speaker 7 (17:40):
Yeah, you won't be disappointed. And just like a little
side note when it comes to Orkney and Scotland, not
only does this one farm back then had the Mangalitza
pigs for the pork They're also well known for those
north ronald say sheep. So if you ever go to
a restaurant that says it's serving north Ronalds say sheep
(18:02):
or lamb, you gotta eat that too, all right.
Speaker 1 (18:04):
I love lamb, I love lamb chops. Yeah, and get
those anymore at the club. But anyway, No, that's awesome.
You know, I hate to sound like Jackie, but I
don't care what it costs.
Speaker 3 (18:13):
I have to eat it.
Speaker 1 (18:16):
Seriously, I've never heard anybody talking about I mean, listen,
bacon is fantastic, but you don't hear people go on
and on and on about pork chops.
Speaker 2 (18:24):
And then So that's the food and wine offerings. But
you look at these pictures.
Speaker 1 (18:29):
It's beautiful, like you can't, honestly, and I'm being honest,
you can't.
Speaker 3 (18:33):
Even see the iFly facility from there. No, it's gorgeous.
It's beautiful. It does not look like anything.
Speaker 1 (18:46):
It doesn't look like Seriously, it doesn't look like your
packages from the outlets are sitting in your car.
Speaker 3 (18:52):
Is there a dress code?
Speaker 2 (18:55):
I would guess you know how to dress up a
place like this. Yep, shorts and a T shirt you
can probably wear nicer shorts. Yeah, exactly, I mean Clarksburg. Wow,
look at that.
Speaker 3 (19:06):
Well, how many bacres did you say it? One hundred
and seventeen. Oh that's nice.
Speaker 1 (19:11):
Ooh what white cloth on the where I sit? Oh
well this has a little Mangolitza sauce on it.
Speaker 3 (19:19):
Sorry I spilled Brett the all right, we got to
get in there. Come on, bakers, Come on, bakers.
Hey, do we have anybody that listens that lives in
Clarksburg in Montgomery County near the outlet? It's probably what
is what Clarksburg is most famous for. That's somewhat insulting. No, no,
but it's right off the right off two seven.
Speaker 2 (00:18):
It's just there on Sunday. Yeah, Led they opened a
rally house, I promise Georgetown merchandise and some prankster put
a Villa Nova hat.
Speaker 1 (00:30):
Oh damn so. And by the way, I don't know.
I don't know exactly where this this this place is
not the outlets. I know where the outlets are. Is
anybody familiar in Clarksburg? Well, I guess you don't even
have to be from Clarksburg.
Speaker 3 (00:50):
You could drive Burnt Hill. What is that Burnt Hill?
I think it just opened, right.
Speaker 1 (01:00):
It sounds like it is a well, I don't exactly know.
It sounds like it is a you know what. It
sounds like.
Speaker 3 (01:07):
It sounds like it's an awesome resort.
Speaker 1 (01:10):
But I think it's like a restaurant and a like
a wine not what do you call that a vineyard?
Speaker 3 (01:18):
Yes, like a winery in in Clarksburg.
Speaker 2 (01:23):
It's ten minutes from the outlets, is it really pretty
close to the outlets.
Speaker 1 (01:27):
So after I go to rally house and pick up
my villanova, had I sneak on over. Apparently you can't
get into this place popular Yeah Thanksgiving, Thanksgiving, you know what.
So I was the the I've never like, I've never
seen it. I assume it's nice, but I believe the
(01:47):
people that own it, like they have their own like vineyard,
and then they have like their own area where.
Speaker 3 (01:54):
They have like the like a like like their own food.
Speaker 4 (01:58):
So it is it like like so it's a vineyard,
but it's a winery.
Speaker 3 (02:02):
Also it's a farm. It's a fall yeah, like they
have animals.
Speaker 2 (02:07):
They refer to it. My wife was telling me about it,
but then we made the determination it was not a
place for children. It is a polyculture paradise.
Speaker 3 (02:17):
Huh, those are their words.
Speaker 2 (02:20):
It is where crops and animals live harmoniously to make
their way not only into the ecosystem and provide for
what you are.
Speaker 3 (02:36):
Ingesting, but also in the belly.
Speaker 2 (02:38):
But also like the plates they use, not the plates
as in the actual entree items, but the physical plates
are made from the soil of the land.
Speaker 3 (02:50):
It just don't get your plate wet, it'll disintegrate.
Speaker 2 (02:53):
It just opened last month. They started preparing this place
in twenty sixteen, sixteen.
Speaker 1 (03:00):
That's what I'm gonna say. It's taken them ten years. Well,
you got to wait for the plates to hard drive.
Speaker 3 (03:05):
Yeah.
Speaker 1 (03:06):
No, they said, it's been ten years since they they
they've owned it since twenty sixteen. It's been ten years
of them trying to get open. I shouldn't say trying
to get open, preparing to.
Speaker 3 (03:17):
Get open, not delay based.
Speaker 1 (03:19):
No, they went in and brought I was reading about them.
Speaker 3 (03:28):
Where do I find it?
Speaker 1 (03:30):
We purchased the farm on December twentieth, twenty sixteen.
Speaker 3 (03:34):
Then we built a foundation for two years.
Speaker 1 (03:37):
We cultivated diverse cover crops, integrated animals, and applied biodete.
Speaker 3 (03:42):
I don't even know what that is.
Speaker 1 (03:43):
To in living or enliven the soil and establish a
thriving Oh here's that word polyculture system.
Speaker 3 (03:51):
By the way, if my mouth sounds wet, I'm eating
mac and cheese.
Speaker 1 (03:55):
By spring of twenty nineteen, three years later, round was
ready for them just to start being able to use.
I've never even heard of this place. We planted the
old world great varieties that we love, along with Native
American vines.
Speaker 3 (04:12):
Blah blah blah blah blah.
Speaker 1 (04:17):
They have one hundred and seventeen acres m this says
supposed to be awesome.
Speaker 3 (04:22):
You can't get in, well you can just not until
waiting me.
Speaker 1 (04:25):
Yeah no, but that's what I mean, like, you can't
get in? Am I going to line two?
Speaker 3 (04:30):
Hi? Elliot in the morning?
Speaker 5 (04:34):
Does this mean?
Speaker 4 (04:34):
Yeah?
Speaker 2 (04:35):
Hi?
Speaker 3 (04:35):
Who's this?
Speaker 1 (04:37):
Hi?
Speaker 3 (04:38):
Yeah?
Speaker 5 (04:38):
My name is Aurey. I was just calling because I'm
friends with the owner and winemaker.
Speaker 3 (04:44):
Who are Who are they?
Speaker 5 (04:48):
So they're the Baker family. They're originally from Carroll County
and it's a brother and two sisters. They actually have
a sister winery in Westminster called Old Westminster Inery. Yeah,
they've been growing their own food having like they have
their own pigs now. And Burnt Hill just opened. It's
(05:09):
been in the works for many, many years. So their brother,
who was one of the owners, he actually was diagnosed
with leukemia several years ago. Oh no, so he went
through Yeah, he went through a big fight. He went
in remission and then it came back and he is
now back in remission. He is doing wonderful And so
(05:29):
that's kind of why Burnt Hill was put on the
back burner. But yeah, now it's out and they are
kicking ass.
Speaker 3 (05:37):
Hey, can I ask you this?
Speaker 1 (05:38):
Like when they talk about it being like a polyamorous
farm or whatever it is.
Speaker 3 (05:43):
Is that where not the word? What is the word poly?
Speaker 5 (05:47):
Oh?
Speaker 3 (05:47):
No, not polyamorous.
Speaker 1 (05:49):
You need whatever you want the no poly Wilter polyculture
is farm? Like? Do they do they raise the animals
that I end up eating?
Speaker 5 (06:00):
Yes?
Speaker 1 (06:02):
Awesome, that makes sense. That makes sense. There is there
is a you may know the answer to this. What
is the pig that they have that looks like a sheep?
Speaker 3 (06:15):
Oh?
Speaker 5 (06:15):
I don't know that. I don't know what they're.
Speaker 3 (06:18):
Called, Diane.
Speaker 1 (06:19):
They have pigs there. They have pigs there, right, like
bacon and pigs. Okay, they have pigs there. But if
you look at the pig, it looks like a sheep.
It's got it like harry like a sheep. It's wooly
like a sheep. Yeah, well, I mean that's hair, but yeah,
it looks like a sheep.
Speaker 2 (06:36):
This is what got my wife talking to me about
the place. So what the pig is? It's the mangalitza pig.
Speaker 3 (06:41):
I'm sorry say that again. Mangalitza Mangalitza. It's Hungarian, is
it really?
Speaker 4 (06:47):
So?
Speaker 2 (06:47):
She was asking me if I was familiar with it.
It is supposed to be. I've never had it, and
it's not like they're the only place. Although the way
you have to tend to these pigs, you can't over
breed them, so you have to.
Speaker 3 (07:00):
I watched a video this week.
Speaker 1 (07:01):
I saw a pig eating a glass out of somebody's
uh that they ran through their door.
Speaker 2 (07:06):
There is some bore in this pig. Oh really, but
you you have to tend to them in such a
specialized way. It's very, very hard to keep them in
your farm system. But apparently this mangal pig is the
best tasting pork you will ever have in your entire life.
Speaker 3 (07:23):
Whoa, whoa, whoa, whoa, whoa, whoa.
Speaker 1 (07:28):
I'll take that challenge. Hey, tell the bakers, Tell the bakers.
I said, what's up?
Speaker 3 (07:35):
All right? Very good? Thank you? These pigs are really
odd looking. Would I have ever had? But how do
you say it? Mangalitza? Have I ever had mango lizza pig?
And I just don't know it.
Speaker 2 (07:47):
It would have been made such a big deal. I
feel like you'd remember having it is it.
Speaker 1 (07:52):
What is the really expensive beef like wagu or kobe
or whatever is is mangalitza pig is mangalitzza to pig
what kobe or wag you is to beef.
Speaker 2 (08:06):
By the way people describe it and the meat to
fat ratio, it sounds like it is marbled naturally to perfection,
just so succulent that you can't believe. Yes, you've relied
on such peasant pigs for past meals.
Speaker 1 (08:24):
I gotta tell you, how do you how do you
make how do you make pork better?
Speaker 2 (08:29):
Guarantee you someone listening at some point has had mangalitza Christian?
Speaker 1 (08:33):
Will you see if you can find me somebody who who?
Who who is seen not seen eaten mangalitza? Mangalitza like
if I go to if I go to Wegman's, Yeah,
do they have mangalitza.
Speaker 2 (08:48):
No. The way they've described Burnhill as bringing these pigs
in and being able to care for them and get
the colony going, I don't think so.
Speaker 3 (09:01):
It's that rare. It's that rare. Line five Hi Ellie
in the morning, Yeah, Hi, who's this?
Speaker 4 (09:13):
Hi?
Speaker 6 (09:13):
This is Samantha. I actually raised mangols on our farming
of this still are you serious?
Speaker 3 (09:20):
Yeah? What do you do with them?
Speaker 6 (09:24):
We raised them for.
Speaker 3 (09:25):
Meat, so you you butcher them and eat them yourself.
Speaker 6 (09:31):
Well, we we send them to the butcher and we
sell uh.
Speaker 4 (09:37):
Meat.
Speaker 1 (09:37):
I got youa, I got you like a farmer's market
or where are you selling it?
Speaker 6 (09:42):
Yeah, we sell that farmer's market or we have like
a little tart sport farm store some of them.
Speaker 2 (09:47):
That's cool.
Speaker 3 (09:48):
That's cool. Hey, So can I ask you? This is it?
I've never had that, right, there's no change.
Speaker 1 (09:53):
There's no way I've ever had mangolitza without knowing it.
Speaker 6 (09:57):
Yeah, without knowing it, No, you would. You would definitely know.
Speaker 1 (10:00):
Is it? Like Tyler was explaining that it is to
pork what like like Kobe or wag you is to
be ye exactly? Yep?
Speaker 6 (10:10):
Is it really super rich? And yeah, super buttery rich
and needy? Like it looks like a steak.
Speaker 3 (10:18):
So you would never make mango eats a sausage.
Speaker 7 (10:22):
We have it?
Speaker 3 (10:23):
You really?
Speaker 6 (10:24):
It seems like you well, yeah, that's actually one of
our best sellers. Who is our sausage?
Speaker 4 (10:28):
Oh?
Speaker 1 (10:28):
Because I was gonna say it seems like you would
be wasting it like I want.
Speaker 3 (10:31):
I'd almost want like a pork chop or something.
Speaker 2 (10:33):
But yeah, look at it on the plate here. It
does steak.
Speaker 5 (10:37):
Yeah.
Speaker 6 (10:37):
We uh, we do have tons of sausage and ground pork,
and people love it because it has a really delicious fat.
Speaker 3 (10:46):
Yes, I mean here's something you don't hear a lot
of jos say. But I bet that pork is freaking.
Speaker 7 (10:53):
Yeah we are.
Speaker 6 (10:54):
Hey, if you want some, we could get you some
Roberts Ruth Farm.
Speaker 3 (10:58):
Hey. Is it is it expensive?
Speaker 1 (11:01):
Uh?
Speaker 6 (11:02):
Yeah, I mean it's more expensive than a typical like
feeder pork because it does take us like sixteen months
to raise them, as opposed to a six month.
Speaker 5 (11:13):
Normal home.
Speaker 1 (11:16):
Interesting. Interesting, all right, very good, very good. I appreciate it.
Speaker 3 (11:19):
Thank you, ma'am. What'd you say, Kristen? Mine too? Hi?
Elliot in the morning?
Speaker 5 (11:24):
Hello's is me?
Speaker 4 (11:25):
Yeah?
Speaker 1 (11:25):
Hi?
Speaker 4 (11:26):
Hey, so I'm actually Hungarian. So Yes, Mongolica is one
of the best cork that you'll ever have in your
whole entire life.
Speaker 3 (11:33):
Oh has everybody heard of it and had it? I've
never even heard of the word.
Speaker 4 (11:37):
Well, it's not very well known here. There's not a
whole lot of places that actually carry it and breathe
it here. It's a very niche little community. So yeah,
it's hard to it's hard to get by for sure.
Can we can't just buy it at a regular store?
Speaker 3 (11:49):
Can I ask you?
Speaker 1 (11:50):
This is our area is like the mid Atlantic, the
hot bed for Manga Eitza pigs.
Speaker 4 (11:55):
Well, I'm not gonna lie. There are a lot of
Hungarians in this area.
Speaker 1 (11:58):
So yes, really, Oh so I'm I'm living in the
I'm living in the hotbed of Manga Liitza.
Speaker 6 (12:05):
Probably they're weird.
Speaker 3 (12:08):
Looking, dude, like they like they are, they look like sheep,
they are.
Speaker 4 (12:12):
They look really really strange.
Speaker 3 (12:15):
You know what. I love the idea of I love
the idea of like, what is the name of the place,
Bert Hill, Burn Hill.
Speaker 1 (12:22):
I love the idea of going there and going I
want that one, and they like, I'm sure it's not
that quick that they might kill the pig that night
and butcher it up.
Speaker 3 (12:31):
But that's kind of cool, right, isn't that kind of cool?
Speaker 1 (12:36):
Yeah?
Speaker 4 (12:37):
I mean I had a friend that had them a
while ago, and yeah, we would go there and help
him feed him and everything.
Speaker 3 (12:42):
Where did he live.
Speaker 4 (12:44):
So he lived, well, he was actually at that point
he was living out in Leesburg right off of like
fifteen like kind of near like there's like that Leesburg
Animal Farm, like kind of like down that way. I gotcha,
this really secluded area. E So yeah, he raised them there.
Speaker 1 (13:03):
Okay, that's like the Leesburg Animal Farm. This is spitting
distance from top Golf.
Speaker 4 (13:10):
Yeah, well it is. It's a little pretty clothes, but
it's like in the Yeah, it's a little bit further
down on fifteen.
Speaker 3 (13:15):
Yeah, I gotcha. Oh, I'm sorry.
Speaker 1 (13:17):
Okay, it's spitting distance from rallies at the at the.
Speaker 3 (13:21):
Outlets rally House line three.
Speaker 2 (13:25):
By the way, they're also going to become the first
Maryland restaurant to mill their own grain for bread.
Speaker 3 (13:30):
Wow you like bread?
Speaker 5 (13:33):
No?
Speaker 3 (13:34):
I don't. I love bread, And it.
Speaker 2 (13:36):
Says here they will have plenty of mangol ete support
dishes to showcase the pig's delicious nature. So it's not
just like, oh, I'll take the mangolitza. It's going to
be prepared in multiple ways.
Speaker 3 (13:47):
Do they do they?
Speaker 1 (13:49):
I'm honest question if they're book But you can't get
a reservation until after Thanksgiving, right, And it's not like, well,
we're closing the day after Thanksgiving. I'm sure reservations are
going to continue to go. Do they have a lot
of mangalitza? Like? Do they like what I pull in
there and be like, oh my god, it's a stampede
(14:10):
of mangolitza pigs.
Speaker 2 (14:12):
From what I've read in their journal on their website,
it's something that they've committed to sustainable farming. So as
much as we discussed the special tending that needs to
be done when dealing with this breed, they seem to
be set up after a decade.
Speaker 3 (14:30):
So they're ready for They're ready for me.
Speaker 1 (14:34):
Besides, I'm sure they have things other than I mean,
here's all, here's all.
Speaker 2 (14:39):
I know.
Speaker 3 (14:40):
They got port chops and they got bread.
Speaker 2 (14:46):
Yeah, they've probably got other stuff on the menu to
compliment the wines.
Speaker 1 (14:53):
You know me, I don't really care about the wines,
but I'd go crush. I'd go crush some fatty port.
Speaker 3 (15:02):
Do I know?
Speaker 2 (15:03):
The chef says pairings include sourdough slathered in herb butter
and brown sesame yes, chilled sweetcorn soup swirled with curry oil.
I like curry eggplant hummus top with cucumbers and crumbled
kisso Fresco.
Speaker 3 (15:21):
I eat all that.
Speaker 2 (15:23):
They're building a ten seat chef's table restaurant for early
twenty six.
Speaker 3 (15:29):
Oh, I can't. I'm having dinner at Joe Bennanatti's house, where.
Speaker 2 (15:34):
They will have their own Korean American dishes inspired by
chef's personal background, and dumplings will definitely be involved.
Speaker 1 (15:42):
Yeah, now we're talking. Now we're talking. Damn it, I
lost somebody. Somebody said they had reservations for this Sunday.
Speaker 3 (15:48):
Oh, that's awesome.
Speaker 2 (15:50):
Historic glass found in the property was turned into the decanters.
Speaker 3 (15:54):
Wait historic what glass? Oh? So when you decant wants.
Speaker 1 (16:00):
I know what a decanter is, but I didn't know that.
They took broken bottles and turned them into decanters.
Speaker 2 (16:07):
Seasonal sheep herds reinvigorate the soil and their fleeces turned
into entryway art six be highs at the edge of
the property at fresh honey, to the dishes and some
of the white wines.
Speaker 1 (16:20):
I'll tell you what for, fatty pork, I'll go sit
right in the middle of bees and I'm allergic.
Speaker 3 (16:25):
Line three, Hi, Elliot the morning.
Speaker 5 (16:30):
By that's mate?
Speaker 3 (16:31):
Yeah, Hi, who's that?
Speaker 1 (16:33):
Hi?
Speaker 7 (16:33):
This is a Paul over in Towson. Yes, sir, hi,
I just wanted to comment on the manga leaks of pigs.
The first time I ever came across them was in Scotland,
in the Orkney part of Scotland, so like way up north,
and I was on a Scottish tour and the person
(16:55):
just did this random like sites and took us to
a farm that had about a half dozen of the
Mangalitza pigs and they just went right up to us
and wanted to smell our hands. And we thought they
were bored at first. We just thought that they were
furry bores, right, And we learned from there that they
(17:18):
were used to you know, feed to provide pork to restaurants.
What the hotel that we stay that had a restaurant
and it was serving the Mangolitza pork and it was
pork steak. It was like the most delicious pork steak
you could ever imagine.
Speaker 1 (17:36):
And I got, I got, I got to eat it.
Speaker 7 (17:40):
Yeah, you won't be disappointed. And just like a little
side note when it comes to Orkney and Scotland, not
only does this one farm back then had the Mangalitza
pigs for the pork They're also well known for those
north ronald say sheep. So if you ever go to
a restaurant that says it's serving north Ronalds say sheep
(18:02):
or lamb, you gotta eat that too, all right.
Speaker 1 (18:04):
I love lamb, I love lamb chops. Yeah, and get
those anymore at the club. But anyway, No, that's awesome.
You know, I hate to sound like Jackie, but I
don't care what it costs.
Speaker 3 (18:13):
I have to eat it.
Speaker 1 (18:16):
Seriously, I've never heard anybody talking about I mean, listen,
bacon is fantastic, but you don't hear people go on
and on and on about pork chops.
Speaker 2 (18:24):
And then So that's the food and wine offerings. But
you look at these pictures.
Speaker 1 (18:29):
It's beautiful, like you can't, honestly, and I'm being honest,
you can't.
Speaker 3 (18:33):
Even see the iFly facility from there. No, it's gorgeous.
It's beautiful. It does not look like anything.
Speaker 1 (18:46):
It doesn't look like Seriously, it doesn't look like your
packages from the outlets are sitting in your car.
Speaker 3 (18:52):
Is there a dress code?
Speaker 2 (18:55):
I would guess you know how to dress up a
place like this. Yep, shorts and a T shirt you
can probably wear nicer shorts. Yeah, exactly, I mean Clarksburg. Wow,
look at that.
Speaker 3 (19:06):
Well, how many bacres did you say it? One hundred
and seventeen. Oh that's nice.
Speaker 1 (19:11):
Ooh what white cloth on the where I sit? Oh
well this has a little Mangolitza sauce on it.
Speaker 3 (19:19):
Sorry I spilled Brett the all right, we got to
get in there. Come on, bakers, Come on, bakers.
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