The Pork Olympics


Cochon 555 is an annual tour that brings together chefs in cities across the country for an elemental contest: take a heritage breed pig, break it down, cook it and serve it to a panel of expert eaters. The event is now in it’s sixth year and showing no signs of slowing down. A few years back, I wrote about the founding of the event and profiled the five chefs that participated in a stop on the tour in Washington, DC.

Click on the links below to read the series:


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