THE 10TH ANNUAL COCHON555 GRAND FINALE
September 30 th 2018
A SPECIAL THANKS TO EVERYONE WHO HAS JOINED US ON THIS AMAZING JOURNEY. Events like COCHON555 support local agriculture and create word-of-mouth marketing for the farms and those raising heritage breeds. The news of the events develop deeper interest in existing and up-and-coming restaurants to join the conversation of supporting local food.
WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM 2018 GRAND PRIZE PRESENTED BY
All of the competing chefs in the 2018 Grand Cochon Royal Court will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region. The Grand Champion will also take home a gorgeous custom-engraved John Boos Le Rustica butcher block table. SPOTLIGHT SPONSORS
BARREL-AGED SPONSORS
HERITAGE & MEDIA SPONSORS
CHANGE THE FUTURE OF OUR FOOD
Piggy Bank is a Noah’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
PAGE 1
OUR SPONSORS ROCK! PAGE 2
ABOUT PIGGY BANK
Our charitable foundation that aims to create open-source agriculture for family farming, while helping to provide jobs and education for farmers and culinary students alike. PAGE 4
ANOTHER AMAZING YEAR OF EVENTS
A FEW TIMES TO NOTE. 5:00 VIP ENTRY 5:55 GA DOORS 6:00 VOTING OPENS 7:30 PUNCH KINGS AWARDS 7:45 VOTING CLOSES 8:30 AWARDS CEREMONY
PAGE 5
ROYAL COURT Ginger Pierce + Preston Madson David Uygur Ayesha Curry + Jeremy McMillan Brian Redzikowski Karyn Tomlinson
Cory Morris Mitch Mayers jW Foster Gabriel Erales Jose Mendin Kyle Foster
PAGE 17
POP-UP BUTCHER SHOP FOR CHARITY PAGE 18
THE WINES of GRAND COCHON PAGE 19
WINES FROM RIOJA PAGE 20
SOMM SMACKDOWN with
AZZURRO WINE COMPANY
PAGE 21
THE STARTER BAR PAGE 22
PUNCH KINGS featuring
EL TESORO TEQUILA
PAGE 24
THE TIKI BAR featuring
THE PERFECT PURÉE OF NAPA VALLEY
PAGE 25
HERITAGE RUM CART featuring
DON Q RUM
PAGE 26
THE MANHATTAN PROJECT PAGE 27
TARTARE BAR featuring
ANTICA WINES
PAGE 28
DIRTY STEAK featuring
ROYAL OAK CHARCOAL
PAGE 29
INNOVATE SWINE & SWEETS with
THE PERFECT PURÉE OF NAPA VALLEY
PAGE 30
MANIFESTO, MISSION & HERITAGE BREED PIG GUIDE
GRAND COCHON 2018
COCHON555
NEW YORK, DALLAS, SAN FRANCISCO, LOS ANGELES, MINNEAPOLIS, CHICAGO, SEATTLE, BANFF, AUSTIN, MIAMI, DENVER
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 Pork”. The 11-city schedule kicks off in January, connecting quality-driven 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 FIRE
ASPEN / SNOWMASS, NEWPORT, 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 right on the water in Newport, Rhode Island, and the third at a Napa winery mid-August.
FOCUS: LIVE FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL
GRAND COCHON THE 10 YEAR ANNIVERSARY PARTY! CHICAGO
FOCUS: THE BEST 33 BITES FROM TOUR TIMING: SUNDAY SEPTEMBER 30TH REGION: NATIONAL COMPETITION
Grand Cochon spotlights the ‘Best 3 Bites’ from all Cochon555 tour competition cities. 11 chefs cook 11 pigs in a head-to-tail, winner-takes-all showdown. The winner is crowned “Queen or King of Pork”. The decadent ticket features all-in tasting of caviar, cheese, wines, beers, spirits, and more.
DATES & STUNNING VIDEOS, PLEASE VISIT
WWW.COCHON555.COM
The 2018
ROYAL COURT of GRAND COCHON
VOTE FOR THE BEST BITE OF THE DAY & THE NEXT QUEEN OR KING OF PORK!
GRAND COCHON 2018
GINGER PIERCE + PRESTON MADSON
Jams by Jonathan Waxman @jams_nyc @jams_nyc
NEW YORK BERKSHIRE Fossil Farms @fossilfarms
Chefs Ginger Pierce and Preston Madson met in a kitchen in 2002, and could be found cooking side by side ever since. Ginger is the Executive Chef of Jams Restaurant in Manhattan, and Preston is the Executive Chef and Co-Owner of Bellwether in Long Island City, opening this winter.
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 a byproduct of the finishing process in several areas.
DAVID UYGUR
Lucia
@lucia_dallas @LuciaDallas
DALLAS RED WATTLE
A
4-time James Beard Award Semifinalist, David Uygur is Chef/Owner of Lucia in Dallas. Inspired by a trip to Slow Food’s Terra Madre in Italy, he taught himself to cure meats over a decade ago. Lucia features house-cured salumi made from locallysourced pork and handmade pastas.
Legend Meats @LegendMeatsPork 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.
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GRAND COCHON 2018
JEREMY MCMILLAN + AYESHA CURRY International Smoke @internationalsmoke @EatAtSmoke
SAN FRANCISCO MULEFOOT Massa Natural Meats @massanaturalmeats
Chef Jeremy McMillan is the Corporate Executive Chef of MINA Group, where he has worked alongside Chef Michael Mina and Ayesha Curry to develop International Smoke's globally inspired menu.
Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
BRIAN REDZIKOWSKI
Kettner Exchange @brianredzikowski
LOS ANGELES BERKSHIRE
Brian
Redzikowski is Executive Chef at San Diego's Kettner Exchange, where his menus showcase classic French training, high-quality product and Asian flavors. He's also a 'regular' at national Outstanding in the Field events, the James Beard House, and on Food Network's "Iron Chef Showdown."
Cook Pigs Meats @cookpigs 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 a byproduct of the finishing process in several areas.
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GRAND COCHON 2018
KARYN TOMLINSON Corner Table
@katomlinson @cornertablempls @karyntomlinson
MINNEAPOLIS
K
aryn Tomlinson is the Chef de Cuisine of highly acclaimed restaurant, Corner Table, in Minnneapolis. In 2015 she earned the local Charlie Award for "Outstanding Pastry Chef" and previously worked under Chef Nilsson in Sweden at the twostar Michelin restaurant, Fäviken Magasinet.
DUROC YORKSHIRE CROSS Hidden Stream Farm
@hiddenstreamfarm
The Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling, rendering its spare ribs and shoulder roasts sweet and juicy. The Yorkshire is a very muscular pig, with a large frame known for producing large litters, while being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low back fat. Combining the traits of the two breeds creates a richly flavored and balanced farmers cross.
CORY MORRIS
Boleo at The Kimpton Gray Hotel @chefcorymorris @chefcorymorris
CHICAGO WILD BOAR
A
native of Salt Lake City, Cory Morris serves as Chef de Cuisine at Boleo, a South American-inspired rooftop lounge in The Kimpton Gray Hotel. Chef Cory is a two-time Food Network "Chopped: Beat Bobby Flay" champion, former chef/partner of Ronero and trained under Jose Garces at Mercat a la Planxa.
Faith's Farm, Inc. @faithsfarm This is a small range feral breed, meaning they are isolated foragers. They have a heavy coat and long snout. This breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. They are more aggressive and harder to handle than domestic pigs. However, the quality of their fat and marbling has increased their popularity within the chef community. The wonderful flavour and marbling is due to the additional fat and long growth time.
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GRAND COCHON 2018
MITCH MAYERS Sawyer
@sawyer.seattle @m7mayers @sawyer.seattle
SEATTLE BERKSHIRE
Florek Family Farm @jeffflorek
A Seattle native, Mitch has worked around the country from Miami to Denver. He was named one of Seattle’s best under-the-radar chefs by Zagat and recently opened his first restaurant, Sawyer, in the Ballard neighborhood.
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 a byproduct of the finishing process in several areas.
JW FOSTER
Fairmont Hotel and Resorts Banff @chef_jwfoster @FairmontSprings
BANFF BERKSHIRE
A Toronto native, jW has led culinary teams in iconic hotels from Dallas to San Francisco, Shanghai to the Rocky Mountains. His passion is local and sustainable cuisine as he connects with farmers, ranchers and artisans, and his farm-to-table philosophy fuels the in-house culinary teaching program.
Catalpa Grove Farm @catalpa_grove_farm
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 a byproduct of the finishing process in several areas.
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GRAND COCHON 2018
GABRIEL ERALES Dai Due Taqueria @g_erales @daiduetaqueria @g_erales
AUSTIN BERKSHIRE/ RED WATTLE CROSS
Gabe
is currently the Head Chef of recently opened Dai Due Taqueria in Austin, Texas where his food focuses on an intricate menu based around Mexican heirloom, Texas wild game and vegetables.
Peaceful Pork @peacefulpork
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.
JOSE MENDIN Habitat
@chefmendin @chefmendin
MIAMI RED WATTLE
C
hef/restaurateur Jose Mendin, is the co-founder and creator of Food Comma Hospitality Group (FBHG). FCHG, encompasses a roster of innovative modern restaurants and bars including Habitat located inside the 1 Hotel South Beach.
South Florida Heritage Farm #sfheritagepigs
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.
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GRAND COCHON 2018
KYLE FOSTER Julep
@KylePorkgrind @KylePorkgrind
DENVER DUROC
As
a child growing up in Indiana, Kyle often helped his Grandmother in her kitchen and garden, sprouting a love for food and a passion for hospitality. His family restaurant settled in Florida, where he started working in various kitchens as a teenager.
McDonald Family Farm @McDonaldFamilyFarm 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.
WITH THE SUPPORT OF
Rob Levitt LOCAL FOODS @localfoods @butcherlarder
Berkshire
CATALPA GROVE FARM
TAKE HOME HERITAGE PORK
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 UNTIL INTERNAL TEMPERATURE OF 135° 19 17
GRAND COCHON 2018
SASSOREGALE
GLORIA FERRER
@SassoregaleWine
@GloriaFerrerWines
ANTICA NAPA VALLEY @AnticaWine
CHATEAU D'ESCLANS WHISPERING ANGEL
COOPER & THIEF CELLARMASTERS
@TheWhisperingAngel
@CooperandThief
FEATURED WINEMAKERS
PAX MAHLE
RAJAT PARR
ERIN MILLER
NATE WEIS
NICO CUEVA
@PaxMahle
@SandhiWines
@TwomeyCellars
@SilverOakCellars
@KostaBrowneWinery
The Five Winemakers are selected based on their contributions to the wine community. Each with a specific story to tell, each story exemplifies the spirit of blazing a new trail. Hold On To Your Glass You Can Totally Have Seconds. Cheers!
2018 GRAND PRIZE PRESENTED BY
All Of The Competing Chefs In The 2018 Grand Cochon Royal Court Will Receive A 4-Day Wine Experience To Rioja, Spain’s Most Prominent Wine Region.
JOIN THE RIOJA COMMUNITY
RIOJAWINE.COM
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GRAND COCHON 2018
This year, over 70 of the nation’s top sommeliers chose what wines they think pair best with heritage breed pork cooked by top local chefs. 10 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.
THIS YEAR’S WINNING SOMMS NEW YORK
Kristen Goceljak of Little Park
Emily Tolbert of Del Frisco’s, Houston
DALLAS
SAN FRANCISCO
Sarah Blau of Aster
LOS ANGELES
Mandy Woodward of Faith and Flower
MINNEAPOLIS
Erin Rolek of The Bachelor Farmer
CHICAGO SEATTLE
Erica Catubig of Canlis
Jackie Cooke of Avec Bistro & Provision
BANFF AUSTIN MIAMI
Sian Ferguson of Alinea
Mandi Nelson of European Cellars
Natascha Patterer of La Centrale
DENVER
Liana Appel of Beast & Bottle
SNOWMASS
Kendra Anderson of Bar Helix, Denver
A SPECIAL THANKS... to our co-host of the 2018 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.
FEATURING
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GRAND COCHON 2018
THE THEME IS LARGE FORMAT
The competing bartenders were given 30 minutes to prepare 1 punch bowl featuring 1 bottle of El Tesoro Blanco, Mexico’s ultra-premium tequila along with their own special ingredients.
PUNCH IS THE GRANDDADDY OF ALL COCKTAILS, meant for sharing amongst friends and enhancing social engagements. Mexico’s ultra-premium tequila, El Tesoro will take the spotlight in the first invitational punch showdown featuring eleven notable finalists from eleven cities across U.S. and Canada in hopes of winning the inaugural tequila edition of Punch Kings and passage to Mexico*.
CHECK OUT ALL THE GREAT PUNCH RECIPES, PHOTOS AND VIDEOS AT PUNCHKINGS.COM *pending state regulations
THE FINALISTS THIS YEAR’S WINNER OF THE FIRST EVER PUNCH KINGS TEQUILA INVITATIONAL WILL BE ANNOUNCED FROM STAGE DURING GRAND COCHON AT 7:30PM
TOM WALKER OF
PIG BLEECKER NEW YORK
OTHON NOLASCO OF
EVERSON ROYCE BAR LOS ANGELES
LINK
OF MBAR SEATTLE
STEVEN MINOR OF
HABITAT MIAMI
BRYAN NELSON OF
BOWEN HOUSE DALLAS
SIMONE MIMS OF NICO SAN FRANCISCO
DUSTIN NGUYEN
SAMUEL GARCIA
PETER WALTERS
CHLOE FISHER
OF MARTINA MINNEAPOLIS
OF
PARK DISTILLERY BANFF
PATRICK MURPHY OF
OF BOLEO CHICAGO
OF
RULES & REGS AUSTIN
CHEERS TO THESE GUYS & GALS!
MERCANTILE DENVER
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GRAND COCHON 2018
FEATURING
ENJOY RESPONSIBLY
25
GRAND COCHON 2017 GRAND COCHON 2018
Pack GLASS with ice Two luxardo cherries Two fingers of SPIRIT DASHING OF BITTERS enjoy RESPONSIBLY! FEATURING...
WITH
CHEF todd stein the Bristol
@bristolchicago
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GRAND COCHON 2018
NATE SINGER
CARTER COUNTRY MEATS
@boulderbutcher
@bbbutcherco
Cooking Meat Directly On Natural Charcoal
PRESE NT E D BY
Today’s dessert spotlights the fresh flavors of The Perfect Purée 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.
FEATURING
ZAC YOUNG of Craveable Hospitality
@zac_young
FEATURING
VANARIN KUCH of The Albert at Hotel EMC2
@vanarinkuch 29
OUR MANIFESTO TOWARDS A SHARED CULINARY MODERNITY possibility is now 1. Culinary infinite - at once hyper-local and expansively global.
dinner table is a powerful 2. The theater for cultural translation,
encounter, and meaning-making.
to broad experiences now 3. Access impacts the way we consume, travel, and relate socially.
language or spirituality, food 4. Like culture binds us as humans across space, time, and culture in profound ways.
is now a recognized 5. Cooking craft, and at certain times and in certain places is truly a culinary performance art.
6.
In a world broken by politics and wars, eating and sharing delicious food is a critical form of cultural mediation.
winemakers, home 7. Butchers, 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.
lives are too often ruled by 8. Our commercial forces outside of our control.
language or politics, 9. Unlike sharing and creating
food represents a form of communication that transcends religion, people, and place.
food cultures are mixing 10. As together at a more rapid pace, our appreciation for the regional and distinctive is growing.
vegetables or animals, 11. Whether spices or wine varietals, these
building blocks of cuisine must be cherished and preserved as we do other types of artistic heritage in society.
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.
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GRAND COCHON 2018
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, farmer’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 don’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-mediumbodied 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 rancher’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. is 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 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. ey 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
COCHON555
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Since 2008, the tour has hosted more than 230 events in 28 cities. We have cheered on more than 450 contestants and applauded 93 regional winners, but there have only been 9 national champions. Today marks the beginning of the tenth anniversary tour. Over a decade ago in Atlanta, we started a conversation about heritage breed pigs and whole animal utilization. Alongside every chef, guest, sponsor and farmer, we enter into the history books as the only national culinary tour and chef competition in the world dedicated to the preservation of heritage breeds and responsible agriculture. Your support benefits thousands of chefs, farmers, butchers, and culinary students all looking to serve the same thing, FLAVOR! Together we are saving family farms, educating, and inspiring the future one bite at a time.