From Our Editors
In 2008, a league of family farmers was struggling to educate the restaurant industry and the public about the value of heritage breed pigs when they found a winning combination: five chefs, five pigs, five winemakers. To spread their message, Cochon 555 organized a tour of 10 US cities where they'd challenge five top chefs to craft gourmet dishes, each using their own whole heritage pig. The fine-dining extravaganza would be paired with tastings from five distinguished wineries.
As it turns out, chefs are competitive and diners love pork. The nationwide quest for the best culinary interpretations has helped raise the profile of sustainable agriculture and drive the popularity of such events. In return, Cochon 555 has expanded to provide even more flavor experiences across the country—always featuring reponsibly raised animals, premium wines and spirits, and other gourmet products.
- Grand Cochon: The regional 555 winners converge on the national finale to compete for the crown of King or Queen of Porc.
- Heritage Fire: Chefs exercise their wood-fired cooking muscles by preparing whole farm-raised animals, including lamb, rabbit, and birds, over the flames.
- Heritage BBQ: A friendly competition has chefs using whole heritage pigs for dishes that celebrate global barbecue cultures.
- Cochon Island: Culinary luminaries head to locales like Puerto Rico and Hawaii for an outdoor celebrate of nose-to-tail cooking.
- Chef's Course: A rewards program ideal for well-traveled diners, who receive complimentary tasting portions from member chefs, farms, and brands. They also get access to periodic five-course dinner events.