In the United States, where a renaissance of old pork breeds like Ossabaw, Tamworth, and Gloucestershire Old Spot is in full swing, pork lovers are starting to get a taste of Mangalica at farmers' markets and restaurants. Wooly Pigs, a company in central Washington, has 100 Mangalica sows, which owner Heath Putnam brought over from Austria as piglets; it now produces 1,000 pigs annually. Putnam is selling his breeding stock to farmers in California and New Jersey, who have already begun selling to restaurants on the West Coast. The premier Mangalica producer in Hungary, a joint Spanish-Hungarian company named Olmos and Toth, also has plans to import dry-cured jamon made in Spain with the hog's fatty haunches. Some restaurants, like the French Laundry, in Yountville, California, have already started serving Mangalica, and Keith Luce, chef at The Herbfarm in Seattle, is raising his own. If things keep up like this for the breed, Mangalica is bound to become the next big pig.