2016 GRAND COCHON by Taste Network

THE 2016 8TH ANNUAL COCHON555 FINALE EVENT

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

2016 GRAND PRIZE PRESENTED BY

The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region. The grand champion will also take home a selection of kitchen awesomeness from Williams-Sonoma plus a brand new wood-fired 34 Pro Series grill from Traeger. SPOTLIGHT SPONSORS

BARREL-AGED SPONSORS

HERITAGE & MEDIA SPONSORS

CHANGING THE FUTURE OF OUR FOOD

For the past eight years, the goal of Cochon555 has been to educate our nation about heritage breed pigs, connect farmers with chefs and build a foundation for safer food. Our food system is in crisis, failing to provide safe choices and you can help change this by making a donation each year as save family farming. Monies raised will build Piggy Bank, a farm in Missouri devoted to gifting heritage breed pigs to new family farms. The foundation will save family farms in wake of a disaster (flood, fire, disease), it will annually ship pigs to culinary students for research in addition to providing new farms with free genetics and access to hundreds of business plans. Bottom line, we need a culinary landscape with safer food choices and we need more farmers in business. Please watch our video and consider a donation today.

Piggy Bank is: •Open access agriculture •An entry point for new farmers inspiring more livestock and seed bank models •An ecosystem of exchanging genetics for information providing free access to business plans •A solution for a movement

LEARN MORE ABOUT THE CAUSE AND BECOME A DONOR BY VISITING

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

EVENTS of 2016

A FEW TIMES TO NOTE. 7:00 VIP ENTRY 7:45 GA DOORS/VOTING OPENS 8:15 PUNCH KINGS AWARDS

PAGE 5

ROYAL COURT Angie Mar Jorge Guzman Justin Yu Troy Guard Walter Manzke

Diego Oka Josh Henderson Jonah Kim Sarah Grueneberg Marc Zimmerman

8:45 VOTING CLOSES

PAGE 16

9:15 AWARDS CEREMONY

THE WINES of GRAND COCHON PAGE 17

WINES FROM RIOJA & TAPAS BAR PAGE 18

SOMM SMACKDOWN with AZZURRO WINE COMPANY PAGE 19

CHUPITO CLUB PAGE 20

PUNCH KINGS with BRECKENRIDGE BOURBON PAGE 22

THE PERFECT PUREE OF NAPA VALLEY TIKI BAR PAGE 23

HERITAGE RUM CART PAGE 23

THE PERFECT MARGARITA featuring DON JULIO PAGE 24

THE PERFECT MANHATTAN BAR & WILLIAMS-SONOMA DREAM BAR Enter for your chance to win! PAGE 25

TARTARE BAR featuring CREEKSTONE FARMS PAGE 26

RAMEN BAR presented by WINES OF GERMANY PAGE 27

HERITAGE BREED PIG GUIDE

GRAND COCHON 2016

COCHON555

NEW YORK, MINNEAPOLIS, HOUSTON, DENVER, LOS ANGELES, MIAMI, SEATTLE, WASHINGTON DC, CHICAGO, SAN FRANCISCO

FOCUS: HYPER-LOCAL, FINE-DINING TIMING: JANUARY - MAY REGION: OUR FAVORITE FOOD TOWNS

North’s America most talked about culinary competition. This one-of-a-kind stand-up tasting reception features five chefs cooking five heritage breed pigs in a friendly competition for a cause. Guests help us vote for the best bite of the day and the winner is announced the “Princess or Prince of Porc”. The ten-city tour kicks-off every January and unites consumers with local farmers, renowned chefs, prominent winemakers, restaurateurs, craft brewers and distillers.

GRAND COCHON SNOWMASS ASPEN

FOCUS: THE BEST 30 BITES FROM TOUR TIMING: SATURDAY JUNE 18, 2016 REGION: NATIONAL COMPETITION

Immediately following the COCHON555 tour, ten regional winners fly to Colorado to compete at Grand Cochon. The Finale spotlights ‘Best 30 Bites’ from COCHON555. 10 Chefs + 10 Pigs in a head-to-tail, winner-takes-all culinary showdown; crowning the winner of the event the “Queen or King of Porc”. The allinclusive event features caviar, oysters, cheese, wines, brews, cider, spirits and much much more.

HERITAGE FIRE ASPEN / SNOWMASS & NAPA VALLEY

FOCUS: ASADOR FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL CHEFS + NATIVE FIRES

Heritage Fire is a hyper-local, whole animal, live-fire, allinclusive outdoor food and wine event celebrating responsibly raised heritage breed animals (beef, lamb, goat, rabbit, fish, birds) raised with purpose and passion. These two annual events featuring 3,000 pounds of fire-kissed meat prepared by 50+ notable chefs, continues to climb ranks of the best culinary events of all-time. The first is held in Snowmass Colorado during the Food & Wine Classic in Aspen, followed by Napa Valley midAugust. Any fire-cooking enthusiast’s culinary dream come true.

HERITAGE BBQ CHICAGO, TORONTO, WASHINGTON DC, AUSTIN, SAN FRANCISCO

FOCUS: BBQ GOES GLOBAL, GOES LOCAL TIMING: SEPTEMBER - OCTOBER REGION: NATIONAL COMPETITION

Heritage BBQ is a friendly competition between five chefs cooking five whole heritage breed pigs in a multitude of global grilling expressions, like Korean BBQ, Argentine, Luau, Char Siu, Cambodian, Filipino, Peruvian and Barbacoa. Tagged the “World’s First Global BBQ Fair & Exhibition”, this educational feast features top chefs showcasing old-world traditions, recipes steeped in heritage and globally influenced cooking techniques. Together we explore new pairings of wine, brews and spirits with global flavors cooked up by the best at an all-inclusive feast.

FOR DATES & STUNNING VIDEOS, PLEASE VISIT

WWW.COCHON555.COM

ROYAL COURT of GRAND COCHON

VOTE FOR THE BEST BITE OF THE DAY & THE NEXT KING OR QUEEN OF PORC!

GRAND COCHON 2016

BERKSHIRE / TAMWORTH CROSS Brown Boar Farm #BrownBoarFarm

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. Tamworth hogs originated in Ireland, with a muscular top, rounded back, upright ears and long snout, thought to be the best bacon hog. The crossing of these breeds yields a lean and flavorful pork with subtle hints of nuttiness.

ANGIE MAR The Beatrice Inn

@chef_amar

Angie Mar is the Executive Chef at celebrated West Village restaurant, The Beatrice Inn. Angie’s menu draws heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. Meats accented by hearty fruits and herbs anchor her menu at the Beatrice. Angie is classically trained but the heart of her experience came from working in some of NYC’s finest kitchens including The Spotted Pig and lauded Williamsburg hotspots Reynard, Marlow & Sons, & Diner. Angie is the newly crowned Grand Champion of Food Network’s CHOPPED Grill Masters, Season Two, and hosted her first dinner at The James Beard house in October 2015.

NEW YORK

LARGE BLACK Lucky George Farm @luckygeorgefarm

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large 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.

JORGE GUZMAN Surly Brewing Company

@surlychef

Born in Mexico & raised in St. Louis, Missouri. Guzman was named 2015 Chef of the Year by MSP Star Tribune. A Charlie Awards Best Chef nominee 2015. Founder of Farm in the Cities a Nonprofit organization, supporting sustainable agriculture & practices. Executive Chef for Surly Brewing Co. in Minneapolis.

MINNEAPOLIS

GRAND COCHON 2016

IBERICO Acorn Seekers @Acornseekers

Originating from the Iberian Peninsula, Ibericos are descendent of wild boars. Ibericos are short-haired black pigs, with black hooves, large torsos, slender legs and a very long snout, which is distinctive of their great foraging abilities. It is a breed known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, perfect for cured meats.

JUSTIN YU Oxheart Restaurant

@tetsujustin

Justin Yu is a native Houstonian and graduate of Memorial High School and the Culinary Institute of America. He has cooked in highly rated restaurants in the states and internationally. At Oxheart, Justin cooks seasonally inspired, vegetable focused cuisine. The restaurant has been lucky to have been mentioned.

HOUSTON

MEISHAN

Jersey Girl Milk Shares #JerseyGirlMilkShares Originating from China, Meishans are considered to be a very gentle breed, that are disease resistant and very easy to raise. Meishans are slow growing, very fat pigs that are known for their poor eyesight, drooping ears, wrinkled face and skin. They consume large amounts of roughage by foraging, utilizing their excellent sense of smell to make up for their poor eyesight. Meishan pork is very tender, highlymarbled and sweet tasting.

TROY GUARD TAG

@troyguard

Troy Guard is the Chef/Owner of Denver-based TAG Restaurant Group. Guard has a distinct multicultural style developed throughout his career working in acclaimed kitchens such as New York hotspot TAO, Doc Cheng’s in Singapore, Roy’s in Hawaii, and the award-winning LatinAsian fusion restaurant, Zengo. His flagship restaurant, TAG, brings to life Guard’s vision of “Continental Social Food” – a combination of his Hawaiian roots, his Pan-Asian expertise, and fresh, local Colorado ingredients. Other concepts include Los Chingones (badass Mexican), Sugarmill (savory and sweet confections), bubu(comforting Asian), TAG Burger Bar (imaginative, handcrafted burgers), and Guard and Grace (modern American steakhouse).

DENVER

GRAND COCHON 2016

OLD SPOT Cook Family Farm @Cookpigsranch

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots and has floppy ears and a mediumsized body. Known for its higher fat ratio, the breed remains remarkably hardy, has flavorful meat, excellent foraging 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.

WALTER MANZKE Republique

@waltermanzke

Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Philippines, Petty Cash Taqueria and Republique in Los Angeles.

LOS ANGELES

LARGE BLACK Maverick Meats / FKS Farms @maverickmeats

DIEGO OKA

La Mar by Gastón Acurio

@diegooka

Chef Diego Oka was born and raised in Lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s award-winning restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesserknown plates that showcase the multi-culturalism and biodiversity of the country.

MIAMI

GRAND COCHON 2016

DUROC

Pure Country Pork #PureCountryPork 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.

JOSH HENDERSON Vestal

@huxleywallace

Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.

SEATTLE

MULEFOOT Spring House Farm @SpringHouseFarm

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 Mulefootâ&#x20AC;&#x2122;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.

JONAH KIM Yona

@jkimsan

Born in CA and raised in Austin, TX, Jonah began his career working the sushi line at Uchi. He traveled and worked in several acclaimed kitchens from NYC, Las Vegas, and most recently in Baltimore. Along the way, he has worked in kitchens earning a Michelin star and being a James Beard semi-finalist. He is currently the chef/partner of Yona, a full-service Japanese noodle bar and small plates restaurant in the Ballston neighborhood of Arlington, Va.

WASHINGTON DC

GRAND COCHON 2016

MANGALITSA 1936 Meadowbrook Farm @1936Meadowbrook

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.

SARAH GRUENEBERG Monteverde Restaurant & Pastificio

@chefsarahjayne

Grueneberg was a contestant on Bravo’s “Top Chef: Texas” making it as a finalist and runner-up for the season. She has also been named a “Rising Star Chef” by Chicago Social magazine and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards. Grueneberg is currently Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop, which she opened in November 2015 with business partner and long-time friend Meg Colleran Sahs.

CHICAGO

MANGALITSA Winkler Farms #winklerfarms

MARC ZIMMERMAN Alexander’s Steakhouse

@chef_zimmerman

Marc started cooking at the age of fourteen in a tiny Italian restaurant in Indiana. Several years later, he began working for a Charlie Trotter alumnus named Steven Oakley who inspired him to attend culinary school and make cooking his life. Marc spent time in kitchens in New York and Las Vegas working for Nobu Matsuhisa and Guy Savoy before moving to San Francisco where he is currently Executive Chef at Alexander’s Steakhouse.

SAN FRANCISCO

THE WINES of GRAND COCHON

WINES FROM RIOJA @RiojaWine

ALYSIAN WINES @AlysianWines

AZZURRO WINE COMPANY #AzzurroWine

ANTICA NAPA VALLEY @AnticaWine

FEATURED WINEMAKERS

PAUL DRAPER Ridge Vineyards @RidgeVineyards

RAJAT PARR Sandhi Wines @sandhiwines

ABE SCHOENER The Scholium Project @scholiumwines

PAX MAHLE Pax Wine Cellars @PaxMahle

JEFF PISONI Pisoni Estate @PisoniVineyards

MATT COURTNEY Arista Winery @AristaWinery

Hold On To Your Glass You Can Totally Have Seconds. Cheers!

2016 GRAND PRIZE PRESENTED BY

The winner of today’s event will receive a 4-day wine experience to Rioja, Spain’s most prominent wine region.

THE SOLD-OUT EVENT WAS THE FINALE CELEBRATION OF RIOJA WEEK, A WEEK-LONG, NATIONWIDE CELEBRATION.

The one day tapas and wine festival showcased over 30 top Rioja winemakers, and over 25 notable U.S. chefs.

EXPERIENCE THE PASSION

200+ VIBRANT WINES • TASTY TAPAS BY TOP CHEFS • JAMÓN BAR • CHEESE CAVE • PAELLA GARDEN • LIVE MUSIC

WITH 2015 KING OF PORC

THOMAS BOEMER of CORNER TABLE Minneapolis

Fifty of the nation’s top sommeliers told us what they thought pairs best with heritage breed pork cooked by top chefs. The best wine pairing across-theboard was selected as the city's winner.

THIS YEAR’S WINNING SOMMS NEW YORK

Missy Neil of Lure Fishbar

MINNEAPOLIS HOUSTON DENVER

Dale Ellington of Kata Robata

Eric Dutton of Vesta Dripping Grill

LOS ANGELES MIAMI

Erin Rolek of The Bachelor Farmer

Fahara Zamorano of Viviane/Avalon Hotel

Krista Grauberger of Market 17

SEATTLE

Kristen Young of Bastille

WASHINGTON DC CHICAGO

Dave Kahler of Range

Philippe Andre of Oceanique

SAN FRANCISCO

Tara Patrick of Mourad

A SPECIAL THANKS... to our co-host of the 2016 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.

GET EXCLUSIVE ACCESS TO HAND-CRAFTED MEZCALS YEAR-ROUND

Let us put 3 exceptional bottles of hand-crafted mezcal on your bar at home every 3 months! AS WELL AS

° Members-Only Discounts ° Save 10% on Club & Official Tour Merch

° VIP Invitations to Tastings ° Special Product Discounts

We select and ship only the finest artisanal agave varietals, hard-tofind

Tobalas

and

limited-edition

Mezcals. Friends of Cochon555 save 15% when signing up for Chupito Club online. Best of all, drink up because 5.55% of sales benefit Piggy Bank, a farm devoted to giving family farmers access to heritage breed pigs and business plans for free.

CHECK IT OUT

www.chupitoclub.com

2016 DIVISIONAL PUNCH KINGS COMPETITIONS

In each city bartenders were given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon along with their own special ingredients.

Ten of the finest U.S. bartenders go for the gold...en gloves at the 4th Annual Punch Kings Finale Competition, LAST CALL.

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

Punch is the grandaddy of all cocktails, meant for sharing amongst friends and enhancing social engagements. The theme of the competition is large format and the participating bartenders were given 30 minutes to prepare 1 punch bowl featuring 1 bottle of Breckenridge Bourbon along with their own special ingredients. The winner will receive a limited editiong custom Breckendrige Distillery Snowboard & bragging rights.

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

THE FINALISTS

THIS YEAR’S WINNER OF THE PUNCH KINGS LAST CALL COMPETITION WILL BE ANNOUNCED FROM STAGE DURING GRAND COCHON AT 8:15PM CHEERS TO THESE GUYS!

“DAVID SNOWIE” PUNCH

10,000 BIRDS

ROXY GROVE

JOHN MCCARTHY OF MASA Y AGAVE NEW YORK

BLUE BALLARD OF SCENA TAVERN MINNEAPOLIS

MORGAN WEBBER OF COLTIVARE HOUSTON

LITTLE PIG, LITTLE PIG, LET ME IN!

WAIPAHU PUNCH

AMERICAN MOJO

PATRICK WILLIAMS OF PUNCH BOWL SOCIAL DENVER

NICK MEYER OF THE ROSE CAFE LOS ANGELES

JACK ARAQUE OF ST. REGIS BAL HARBOR MIAMI

ALI-MOXO

UBE CHILLIN’

RANDOM ACTS OF FLAVOR

ANGELA TETA OF ATAULA SEATTLE

PHIL ANOVA OF MANDU WASHINGTON D.C.

ADAM SEGER OF THE TUCK ROOM CHICAGO

CHECK OUT PHOTOS FROM THE

EVENTS AND GET OVER 150± AMAZING PUNCH RECIPES AT

WWW.PUNCHKINGS.COM CANTALOUPE IN VEGAS BRIAN MEANS OF DIRTY HABIT SAN FRANCISCO

GRAND COCHON 2016

PERFECT PUREE TIKI BAR with BRECKENRIDGE PRODUCTS

FEAT. Breckenridge

Distillery

RECIPE 11/2 ounce of Tequila 1/4 ounce of simple syrup 1/2 lime fresh squeezed salt the rim

DISCOVER OUR SELECTION OF TEQUILAS INCLUDING DON JULIO BLANCO, REPOSADO, AÃ&#x2018;EJO, 70TH AND DON JULIO 1942.

Pack with ice. Add two Luxardo cherries, two fingers of bourbon, whiskey or rye. Shake, shake, shake, enjoy!

WITH

Josh Pollack

Rosenbergâ&#x20AC;&#x2122;s Bagels @RosenbergsBagel

TASTE THE NEW

with

2016! N I P U P NEW PO

@GermanWineUSA

Taste the New Ramen Bar paired with the stunning Wines of Germany. The 5 elements of ramen appeal to taste, aroma, texture and aesthetic. By arranging these elements with the beautiful Wines of Germany, the harmonies are endless, difficult to describe, impossible to ignore.

JEAN-PHILIPPE GASTON of Izakaya in Houston, TX @frenchfrygaston

THE 5 ELEMENTS OF RAMEN: AROMA OIL + BROTH + TARE + NOODLE + TOPPING

COCHON555

A rewards program created by chefs, with over 100 partners across the country, members are guaranteed to receive benefits all year long. CALIFORNIA

Alexander’s Steakhouse SF Black Pig Meat Co. National Bourbon Steak LA Los Angeles Bourbon Steak & Pub Santa Clara Bourbon Steak SF San Francisco Cafe Du Nord San Francisco Cast | Viceroy Santa Monica Chef Zarate Catering Los Angeles Haven Oakland Matthiasson Wines Napa Michael Mina San Francisco Pabu San Francisco Smokestack BBQ San Francisco Spruce San Francisco Terrine restaurant Los Angeles The Church Key Los Angeles Valette Sonoma

COLORADO

Ace Eat Serve Denver Basta Denver Bol Vail Cart-Driver Denver Cured Denver Fruition Restaurant Denver Harman’s Eat & Drink Denver Matsuhisa Vail Vail Mercantile Denver Steuben’s Food Service Denver Steuben’s Food Truck Denver Vesta Dipping Grill Denver

FLORIDA

db Bistro Moderne Miami Drunken Dragon Miami Edge Steakhouse at the Four Seasons Miami Fin & Feather Miami gastroPod / Rick Ross’s Chef Miami Haven Miami MC Kitchen Miami Miami Smokers Miami Pubbelly Miami Sakaya Kitchen Miami

ILLINOIS

Analogue Chicago Found Kitchen Evanston Labriola Ristorante & Cafe Chicago La Sirena Clandestina Chicago Mercat a la Planxa Chicago Mexique Chicago Perennial Virant Chicago Seven Lions Chicago Table, Donkey & Stick Chicago The Radler Chicago Trenchermen Chicago West Loop Salumi Chicago

KENTUCKY

Decca Louisville

MASSACHUSETTS

Bar Boulud Boston Coppa Boston Harvest Boston Rialto Boston Tavern Road Boston The Salty Pig Boston TRADE Boston

MINNESOTA

Corner Table Minneapolis La Belle Vie Minneapolis

MISSOURI

ClevelandHeath St. Louis Niche St. Louis Sidney Street Cafe St. Louis The Libertine St. Louis

NEW YORK

Casa Mono NYC Danji NYC Fleischers NYC Hanjan NYC Heritage Foods USA NYC Resto NYC The Cannibal NYC the shop NYC Toro NYC

OHIO

TEXAS

Dosi Restaurant + Soju Bar Houston

Down House Houston Hot Joy Austin Killen’s Barbeque Houston Salt & Time Houston Austin

WASHINGTON

Cafe Juanita Seattle Lark Seattle RN74 Seattle Syncline Wine Cellars Seattle

WASHINGTON D.C.

Bearnaise Bourbon Steak DC Del Campo Graffiato by Mike Isabella Kapnos Mandu Merrior Rappahannock Oyster Bar Rappahannock Ripple The Source Vermillion Wit & Wisdom Yona

CANADA

DaiLo Restaurant Toronto Le Sélect Bistro Toronto Momofuku Shōtō Torontoō Parts & Labour Toronto

Urban Farmer Steakhouse Cleveland

OREGON

Elk Cove Vineyards Oregon Urban Farmer Restaurant Portland

Log on to the website to sign up for your Chef’s Course!

WWW.COCHONCHEFSCOURSE.COM A PORTION OF THE PROCEEDS OF EACH MEMBERSHIP CARD WILL BE DONATED TO PIGGY BANK SANCTUARY

GRAND COCHON 2016

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.

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