2017 COCHON555 Heritage BBQ San Francisco by Taste Network

VOTE FOR THE BEST BITE OF THE DAY!

WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

CHEFâ&#x20AC;&#x2122;S PANTRY SPONSORS

HERITAGE SPONSORS

COCHON555

NEW YORK, MINNEAPOLIS, NASHVILLE, LOS ANGELES, CHICAGO, SEATTLE, HOUSTON, AUSTIN, ATLANTA, WASHINGTON DC

FOCUS: HYPER-LOCAL, FINE-DINING TIMING: JANUARY - AUGUST REGION: TOP CULINARY MARKETS

This one-of-a-kind culinary tour features 5 chefs cooking 5 whole, heritage breed pigs in a friendly competition for a cause. After a dual guest/judge vote, the winner is crowned the “Princess/Prince of Porc”. The 14-city schedule kicks off in January, connecting qualitydriven diners with family farmers, winemakers, restaurateurs, and distillers. A portion of all proceeds goes to our sister project, Piggy Bank, a 501(c)(3) charity.

HERITAGE BBQ

DENVER, MIAMI, BOSTON, SAN FRANCISCO

FOCUS: BBQ SHOULD BE LOCAL TIMING: MARCH - JUNE REGION: NATIONAL COMPETITION

Heritage BBQ is a whole-hog competition inspired by global grilling cultures and food traditions. Winemakers, distillers, brewers, bartenders – hospitality’s biggest talents take guests on a journey that is at once delicious and inspiring. From Malaysia to Korea and Argentina to the Caribbean, Old World recipes help create taste memories to last a lifetime, while changing the lives of pig farmers everywhere.

HERITAGE FIRE

ASPEN / SNOWMASS & NAPA VALLEY

Heritage Fire is a hyper-local, whole animal, live-fire bacchanal. It celebrates the raising, cooking, and eating of heritage breed animals (beef, lamb, goat, rabbit, fish, birds) raised with purpose and passion. Each event features 3,500+ pounds of fire-kissed meat roasted outdoors by 50+ chefs. The first is held on a mountainside during the Classic in Aspen, the second at a Napa winery midAugust.

FOCUS: LIVE FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL

GRAND COCHON CHICAGO

FOCUS: THE BEST 42 BITES OF TOUR TIMING: SUNDAY, OCTOBER 1 2017 REGION: NATIONAL COMPETITION

Grand Cochon spotlights the ‘Best 3 Bites’ from all Cochon555 tour competition cities. 14 chefs cook 14 pigs in a head-to-tail, winnertakes-all showdown. The winner is crowned “Queen or King of Porc”. The decadent ticket features all-in tasting of caviar, oysters, cheese, wines, beers, cider, spirits, and more...

DATES & STUNNING VIDEOS, PLEASE VISIT

WWW.COCHON555.COM

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F N A S

O C S I RANC

E! A BIT S S I M U TO O Y T N T WA â&#x20AC;&#x2122; N O WE D

CONTENTS Our Sponsors

The 2017 Events

Starter Bar

5-10 11

Meet The Chefs & Their Pigs Pop-Up Butcher Shop For Charity

12-13

BBQ Tradtitions

Featured Wines

Ramen Bar with Wines of Germany

Tartare Bar feat. Antica Wines

Punch Kings with Breckenridge Bourbon

Heritage Rum Cart

The Angostura Tiki Bar

Poached Presents The Manhattan Project

Innovate Swine & Sweets with The Perfect Puree of Napa Valley

Piggy Bank

23-25

Heritage Breed Pig Guide COCHON555 Manifesto

THINGS TO DO & TIMES TO KNOW 4:00PM

VIP Hour

4:30PM

Punch Kings

5:00

General Admission

5:15PM

Butcher Shop

5:30

Voting Begins

5:30PM

The Perfect Dessert

6:00

Ramen Bar

6:45PM

Voting Closes

7:30

Awards

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FEATURING

MEET THE

CHEFS PIGS & THEIR

VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OF PORC

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COCHON555 2017

ERIC NYESTE SMOKESTACK

AT MAGNOLIA BREWERY

@DISCONNECTED

Adventurer, Southerner, Pirate Captain. Food and cuisine tell stories of people and their traditions. As a chef, I am most interested in the way our food tells our stories, comprises the tapestry of our culture and points the way forward.

RED WATTLE FROM

DEVILâ&#x20AC;&#x2122;S GULCH RANCH / DG LANGLEY FARMS

@DEVILSGULCHRANC

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.

JORDAN KEAO ‘ĀINA RESTAURANT

@JKEAO

Chef Jordan was born and raised in Hawaii, growing up on the Big Island. Jordan started working at Roy’s Hawaiian in La Jolla. He then worked directly alongside Roland Passot at the Michelin-starred French restaurant La Folie, for exposure to French and modern cooking techniques. This was followed by a few years in the tech industry managing large scale food operations with farm direct products. Jordan is grateful for the opportunity to have worked for many different chefs and travel throughout Asia, gaining exposure to a wide range of skills, techniques and ingredients.

LARGE BLACK FROM MASSA NATURAL MEATS

@MASSAMEATS

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy. HBBQ | PG

COCHON555 2017

TOMMY HALVORSON SERPENTINE

@SERPENTINESF

Tommy moved to San Francisco in 2004 to finish college and pursue a career in cooking. He is now the Executive Chef/Owner of Serpentine, Foxtail Catering, LRE Catering, and 415 Catering.

BERKSHIRE/RED WATTLE

FROM

WALNUT KEEP

@WALNUTKEEP

Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue, and almost nutty pork. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty flavors.

CHANDLER DIEHL PICCINO

@PICCINOSF

Chandler, a graduate of CIA Greystone, has the soulfulness of a poet which he pours into the flawless cooking he delivers. He dives deep into the agricultural richness of the Bay Area, and he expresses the complexities of seasonality & farming traditions in vibrant, delicious & original dishes.

DUROC

FROM

RANCHO LLANO SECO

@LLANOSECO

COCHON555 2017

TREVOR OGDEN PARK TAVERN

@CHEFTREVOROGDEN

A Chicago native, Trevor Ogden spent his young adulthood traversing the country before settling in San Francisco. His modern-American global cuisine draws from an artistic hand. Currently, he is the Chef de Cuisine at Park Tavern in San Francisco.

WATTLESPOT

FROM

NAPA VALLEY SWINE

@NAPAVALLEYSWINE

A farmerâ&#x20AC;&#x2122;s cross of two breeds, a Red Wattle and an Old Spot. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. Old Spots are known for their floppy ears, high fat ratio, and flavorful meat. Combining the traits of the two breeds ensures a luscious and deliciously moist pork.

Berkshire Cross DEVIL’S GULCH RANCH & DG LANGLEY FARMS BOSTON SHOULDER NECK

BACK FAT TENDERLOIN

LOIN SPARE RIBS

SIDE BACON

BELLY BACON

JOWL PICNIC SHOULDER

HAM

HOCKS

TROTTERS

John Stewart & Mackenzie Estes-Stewart ZAZU KITCHEN + FARM

TAKE HOME HERITAGE PORC

100% of the proceeds go to support Piggy Bank, the Open Access Agriculture (OAA) sanctuary for heritage breed pigs.

KEEP IT SIMPLE, AND DON’T OVERCOOK ROASTING BY WEIGHT 375oF - 35min per 1lb UNTIL INTERNAL TEMPERATURE OF 135°

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COCHON “BBQ TRADITIONS”

In addition to 1400+ lbs of heritage pig, guests will enjoy “BBQ TRADITIONS,” a series of pop-up stations where chefs will serve one dish that best exemplifies a culinary tradition and BBQ culture from anywhere in the world. Enjoy!

CHAR SIU C H INA

CHURRASCO BRAZ IL

“Char siu” literally means “fork burn/roast”. In ancient times, wild boar was skewered and cooked over an open fire or in an oven. More commonly, a shoulder cut of pork is preferred, seasoned with a mixture of honey, five-spice powder, fermented red bean curd, dark soy and hoisin.

BARBACOA

ME XIC O Believed to have originated in Barbados, derived from “Los Barbadoes”, the bearded fig trees discovered on the island. Natives called their style “barabicu,” which included spiced meats grilled over a “sacred fire pit” filled with fig wood. The style migrated to Mexico where slow-roasted meats over an open fire were called Barbacoa.

Originally, a Brazilian rustic BBQ consisting of sausages, beef, pork, and chicken cooked over a hole in the ground filled with coals. Meats were skewered on metal spits, seasoned with coarse salt and grilled, then a gaúcho would cut meat from skewers using his churrasco knife. Now widely adapted across many Latin America cultures.

BRAAI

SOUT H AF RICA South Africans love to “Braai”, which includes grilling, hanging out and drinking. Braaivleis translates to “grilled meat” and refers to staple grilled dishes like Boerewors (a pork and beef sausage flavored with coriander and garlic) and Sosaties (marinated chicken kebabs) in addition to steak and lamb chops.

KOREAN BBQ

S. KORE A “Gogigui” literally means “meat + roasting” it is the method of roasting marinated or nonmarinated meat over charcoal grills typically built into the center of the diner’s table. Popular dishes like Bulgogi (beef sirloin) and Galbi (short rib) are seasoned with soy sauce, sugar, sesame oil, garlic, pepper and “gochujang” (Korean chili powder).

ASADO

SOUTH AMERICA Asado can be claimed by many South American countries, but best known in Argentina. The seasoning and cooking techniques are simple; whole animals or larger muscles are seasoned with olive oil and salt, perched on metal crosses over a wood fire that has been burned down to coals.

HIBACHI

JAPA N The hibachi “fire bowl” is a traditional Japanese, cylindrical, open-topped container lined with a heatproof material that holds burning charcoal. Popular in public parks in Japanese culture during summer months, parkgoers enjoy roasted meats, veggies and noodles where grill masters fan charcoals with long disposable fans called uchiwa.

BABI GULING INDONESIA

Whole pigs are seasoned with mixtures of chiles, lemongrass, ginger, galangal, and turmeric, then roasted over a wood fire on hand-turned log rotisserie spits. Cooked pigs are carried across the street to an open-air restaurant where women wielding cleavers dole out servings of the crispy, spice-scented meat with fragrant rice and spicy long bean salad.

NU’Ó’NG VI ETNA M

Nu’ó’ng translates to “grilled dish” from a culture known for balancing the 5 senses, freshness, and fish sauce. A variety of meats are seasoned with salt, chiles, garlic, and sugar, and typically served by street vendors on rice papers (bánh tráng), rice noodles (bún), or wrapped in charred leaves.

SPIEßBRATEN G E R MA NY

In the 1800’s, gem stone prospectors brought this technique back from the South American Gouchos. “Spiess” translates to spit or skewer, beef or pork are marinated with raw onions, salt and pepper the day before they are spit roasted slowly over beach wood coals.

MANGAL EAST ERN EUROPE

LUAU

The Middle Eastern name for barbecue in a social context. Mangal refers to friends, and the hospitality towards a gathering while the meal consists of grilled vegetables, shish kebabs, various köfte (meatballs), chicken, and offal seasoned with curry, chiles, yogurt, cardamom, cumin and pepper.

TEXAS CENTRAL VS. EASTERN

In central Texas, the brisket, handmade sausage, and pork ribs are seasoned, smoked over oak coals, and served marketstyle. In Eastern Texas, pork shoulders, sausage, brisket, and pork ribs are slowly cooked to fall off the bone, smoked and served with a sweet, tomato sauce.

LEXINGTON N. CAROLINA

Dominated by wood-smoked pork shoulder, either sliced or finely chopped. Lexingtonstyle refers to a vinegar-based “red” sauce of ketchup, vinegar, and pepper. The sauce is mixed with finely minced cabbage (instead of mayo) to make a barbecue slaw that is tangy, spicy and sweet.

SATAY SOUT HEAST ASIA

Originating in Java, Indonesia but popular in Malaysia, Singapore, Brunei, the Philippines, and Thailand. A variety of meats are seasoned, skewered, and grilled over thin elongated grills. Depending on the region, island or country, the sauce, color and flavor will most definitely change although not the cooking method.

H AWA I I Kã-lua translates to “the hole” and is a cooking method that utilizes an “imu”, a type of underground oven and mesquite wood. Rocks are heated, the hole is lined with banana leaves, the meat is salted, covered first with wet burlap, then with a layer of sand and presented at large parties.

SANTA MARIA C A L I FORN I A

The Santa Maria style, born in California’s central coast, is part of the state’s Spanish heritage. Prepared mainly in the forms of tri-tip and top sirloin steak, Santa Maria barbecue is seasoned with salt, pepper and garlic and grilled over hot wood coals. Over the years this style has shifted from pit cooking to grilling.

CALÇOTADA

SPA I N Groups gather to celebrate harvest by drinking lots of cava and starting a roaring fire to cook Calçots - large, mild scallions charred on the outside and then steamed until tender in newspapers. No utensils, everyone removes the burnt outer layer, dips them in romesco and eat them whole, along with botifarra (a Catalan pork sausage).

LA CAJA CHINA C U B A

Translated it means the “Chinese Box”, fabricated of wood and sheets of metal, the box was made popular by a Cuban man living in Miami named Roberto Guerra. Most often used during the Holiday season, pigs are brined or seasoned with sour orange, garlic, oregano, cumin, and sugar before roasting.

TO LEARN ABOUT ALL 30 “BBQ TRADITIONS” - VISIT US ONLINE WWW.HERITAGEBBQ.COM HBBQ | PG

COCHON555 2017

FEATURED WINERIES SILVER OAK CELLARS

@SilverOak

TWOMEY CELLARS

@Twomey

BENMARCO

KOSTA BROWNE

@sbalbowines

@Kosta_Browne

AGHARTA WINES

SCHOLIUM PROJECT

PAX WINE CELLARS

@AghartaWines

@scholiumwines

@PaxMahle

BACK IN 2017!

This year, 70 of the nation’s top sommeliers will choose what wines they think pair best with heritage breed pork cooked by top local chefs. 5 of those somms are pouring here today! The pairing that receives the most votes from today’s judges will be selected as the city’s winner.

A SPECIAL THANKS... to our co-host of the 2017 Somm Smackdown competitions. Azzurro Wine Company represents independent global wineries spotlighting the vine to bottle craft with precision and passion. Azzurro Wine Company takes pride in managing, marketing and distributing a stunning portfolio of Italian producers in North America.

KANPAI CHEERS!

with PM

6:00 POP’N UP @

@GermanWineUSA “Taste the New” Ramen Bar paired with the stunning Wines of Germany. The 5 elements of ramen (aroma oil, topping, broth, tare, noodle) appeal to taste, aroma, texture, and aesthetic. By arranging these elements with the beautiful Wines of Germany, the harmonies are endless, difficult to describe, and impossible to ignore.

ROBIN SONG of Junju @rtsong00

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COCHON555 2017

David Baron

Salt Wood Kitchen & Oysterette Sanctuary Beach Resort @sanctuarybeach

THE 2016 WINNING PUNCH KINGS COCKTAIL WAIPAHU PUNCH by NICK MEYER of THE ROSE CAFE in LOS ANGELES

THE COCHON555 TOUR PRESENTS

Punch was the grandaddy of all cocktails.

Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the bestknown and fastest-growing craft spirits distilleries in the US.

This large format competition features 5 top barkeeps. Each is given 30 minutes to prepare a festive punch featuring one whole bottle of Breckenridge Bourbon. Barkeeps present to notable judges who will score them on presentation, flavor, and creativity. The winner will receive a trophy, bragging rights, a bottle of Dark Arts - Breckenridgeâ&#x20AC;&#x2122;s new reserve spirit release - and passage to compete at the grand finale in Chicago on October 1, 2017.

CHECK OUT ALL THE GREAT PUNCH RECIPES, PHOTOS AND VIDEOS AT PUNCHKINGS.COM HBBQ | PG

FEATURING

ENJOY RESPONSIBLY

COCHON555 2017

FEAT.

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COCHON555 2017

Pack GLASS with ice Two luxardo cherries Two fingers of SPIRIT DASHING OF ANGOSTURA BITTERS enjoy RESPONSIBLY!

PRESE NT E D BY

Today’s dessert spotlights the fresh flavors of The Perfect Puree of Napa Valley prepared by one of America’s most talented chefs. Celebrating innovation, our Swine and Sweets course is inspired by classic pastry with a twist.

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CHANGING THE FUTURE OF OUR FOOD

Piggy Bank is a Noahâ&#x20AC;&#x2122;s Ark for heritage breed pigs with one goal: to make our foodways safer (and more delicious).

THE PROBLEM

THE SOLUTION

GET INVOLVED

For small and family farms, genetics are costly and business knowledge scarce.

Build a genetic sanctuary for heritage breed pigs, while creating a business plan database for family farmers - a free network for Open Access Agriculture (OAA).

Help us make food safer for our future and our youth. Contributions will be used to develop the farm and gift pigs to small and family farms and culinary schools.

BECOME A DONOR TODAY

PIGGY-BANK.ORG @PIGGYBANKORG

The COCHON555 TOUR events aim to preserve heritage breed pigs by promoting genetic diversity in communities nationwide. The coast-to-coast tour connects farmers raising these breeds with top chefs known for whole animal utilization. Together, we are bringing the heritage pork experience to the dinner table on a nightly basis.

Heritage breed pigs come from bloodlines dating back hundreds of years, when livestock was raised on multi-use, open-pasture farms. Because of their lifestyle and genetics, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavors, and creamy fat. Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices and have thus been passed over, dwindling their numbers in turn. As fewer heritage breed pigs are grown, their gene pool decreases, and some breeds are now becoming critically rare. In todayâ&#x20AC;&#x2122;s commercial market, heritage breeds cannot compete with commodity pigs.

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COCHON555 2017

The future of heritage breed pigs is reliant upon farmers who can afford to raise them. You can help by being a part of this process. By simply eating and buying heritage breed pork, you can help preserve its existence. For in creating a demand for the meat, these wonderful animals are thus saved for future generations. Today, many butchers, markets, and restaurants are beginning to carry heritage breed pigs. This guide is designed to serve as a reference, and to help you start a dialog with your local meat carriers. COCHON555 wants to help you learn about different heritage breed pigs, so that you can ask for them the next time you visit your local grocer, butcher, farmerâ&#x20AC;&#x2122;s market, and favorite restaurants.

They have a more robust flavor. Upon first bite, your mouth should come alive as the juicy meat and crystalline fat hit your tongue. Bacon pigs, like the Tamworth, are bred to have a high ratio of meat, which is balanced with fat for good moisture. The meat from leaner pigs, like the Red Wattle, have meat that has a distinct, rich flavor and is juicy and succulent.

Most heritage breed pigs are raised on family farms without the use of antibiotics or steroids. In the kitchen, adequate marbling throughout the meat lessens the need for oils, butters, shortenings and unnatural fats, which means you and your family are eating healthier.

Supporting heritage breeds also has economical and taste advantages. COCHON555 honors the entire animal and its history by utilizing each pig in its entirety from snout to tail. The art of butchery is a highly skilled practice, and when a whole hog is utilized in its entirety, nothing goes to waste.

The additional care and time involved in raising heritage breed pigs makes them more expensive to raise than other pork. Raised naturally, with a purpose and passion, these pigs mature as Mother Nature intended. They take longer to gain weight because of their indigenous diets and the fact that they are raised on open pastures.

Low and slow is the best, depending on the part of the pig. With flavor-packed pork, time is the main ingredient. If you donâ&#x20AC;&#x2122;t have time for the diverse cuts most chefs prepare, throw the chop on the grill with a little salt and pepper, and finish in the oven. All pork has a sweetness and lightness that pairs best with light-to-medium-bodied wines with lots of fruit and low tannins. We believe Pinot Noir to be the most versatile of grape varietals, especially from family owned wineries. We also enjoy hand-crafted beers and spirits with our swine. The model they all share is easy to remember: all things produced with passion always taste better together.

Sometimes it is necessary to cross breeds because adequate gene pools are not available in a particular rancherâ&#x20AC;&#x2122;s area. Other times, it is the philosophy of a family farmer to blend two of his favorite animals that display favorable traits. The goal is to create a new generation of mixed breed wherein the best qualities of the original animals emerge while strengthening the overall genetic base of those involved.

The Mulefoot breed is critically rare. As of 2006 there were fewer than 200 purebred hogs documented.

KNOW THE BREEDS BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

process in several areas.

TAMWORTH

DUROC

LARGE BLACK

While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

YORKSHIRE

HAMPSHIRE

OSSABAW

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is white in color, with erect ears, and is the most recorded swine breed in the United States. It is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat.

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

Originating from Spain, and of Iberian decent, this feral breed lives off the coast of Georgia on Ossabaw Island. They are small range pigs, meaning they are isolated foragers. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

GLOUCESTERSHIRE OLD SPOT

MULEFOOT

KUNE KUNE

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

Kunekune Pigs are the only breed of swine known to fatten on grass with so very little needed in the way of supplementation. Their wide head, dished face, and short, upturned snout speaks to their tendency to graze rather than root. They produce a quality, marbled meat as well as a good quantity of useable fat.

OTHER NOTABLE BREEDS: GUINEA HOG, HEREFORD, POLAND CHINA, MIESHAN, CHESTER WHITE, IBERIAN, EUROPEAN WILD, LACOMBE, ESSEX SADDLEBACK, LANDRACE, SWABIAN HALL, IBERICO & CINTA SENESE

FOR INFORMATION ON HERITAGE BREED PIGS AND WHO’S RAISING THEM, VISIT: WWW.COCHON555.COM

THE MANIFESTO TOWARDS A SHARED CULINARY MODERNITY COCHON555 aims to create moments of inspiration, and to engender discussion and action - to buy, to cook, to shop, to donate in the name of a safe, honest, and delicious future to be shared at the table, for, and with our children.

Culinary possibility is now infinite - at once hyper-local and expansively global. Our lives are too often ruled by commercial forces outside of our control. Access to broad experiences now impacts the way we consume, travel, and relate socially. As food cultures are mixing together at a more rapid pace, our appreciation for the regional and distinctive is growing. Cooking is now a recognized craft, and at certain timesand in certain places is truly a culinary performance art. Butchers, winemakers, home cooks, bartenders, farmers - each of these craftsmen should be celebrated the way we do athletes and actors, for they have a gift which they share with others. In a world broken by politics and wars, eating and sharing delicious food is a critical form of cultural mediation. Like language or spirituality, food culture binds us as humans across space, time, and culture in profound ways. Unlike language or politics, sharing and creating food represents a form of communication that transcends religion, people, and place. The dinner table is a powerful theater for cultural translation, encounter, and meaning-making. Whether vegetables or animals, spices or wine varietals, these building blocks of cuisine must be cherished and preserved as we do other types of artistic heritage in society.

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