Warning: Today’s post is not for raw food eaters, vegans, vegetarians, or pescatarians.

Do you love pork and all pork products, especially bacon? Would you like a chance to taste five heritage pigs prepared by five chefs and judge who does the best job from head to hoof? Then Cochon 555 is a must go to event for you.

For $125 general admission or $175 VIP admission (you get to enter earlier, have access to a butchering demonstration from Lindy & Grundy, and access to an oyster station and cheese station), you can spend the afternoon and evening in the beautiful Vibiana space downtown.

Your opinion will count towards determining the winner of the competition, so while eating the efforts of chefs Octavio Becerra – Palate Food & Wine, Chad Colby – Mozza, Suzanne Tracht – Jar, Ben Ford – Ford’s Filling Station, and Joshua Whigham – The Bazaar, and drinking wines from The Scholium Project Alysian, Arnot-Roberts, Copain Wines, and Red Car Wine, keep in mind that you must decide who will win the competition.

This event is meant to raise awareness for heritage pigs and to promote breed diversity in local and national communities; your participation will help keep the agribusiness factories at bay by showing that there are people who care about where their pork comes from and how it is raised.

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