• "high-end, local events like COCHON 555 feature some of the best chefs in town"

  TIME

• "COCHON555 is a flavor conquest, aka the Christopher Columbus of Porc"

  You know who...

• "COCHON 555, a touring porcine bacchanalia-slash-competition"

  SF Weekly

• "That’s a lotta pig. Period. A MUST DO culinary experience"

  Sal Morelli, New York Times

• "A great celebration, the Ultimate pig Out"

  Bon Appetit

• " Brings together chefs, farmers, winemakers and eaters”

  Chicago Sun-Times

• "Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"

  Denver Westword

• "Chefs brought their A-Game"

  Eater.com

• "Raises the bar for dining festivals"

  LA Times

• "Stunning in its professionalism"

  LA Weekly

• "Nose-to-tail tasting"

  NY Times

• "Deliciously Decadent"

  Puget Hound

• "The event of the Year!"

  Time Out New York

• "Everyone's favorite pork-centric cooking competition"

  Zagat

• "One of the country's most prestigious culinary competitions"

  Memphis Commercial Appeal

• "Local pork enthusiasts, get ready to squeal..."

  Memphis Flyer

• "The porcine equivalent of Christmas"

  Seattle Metropolitan

• "high-end, local events like COCHON 555 feature some of the best chefs in town"

  TIME

• "COCHON 555, a touring porcine bacchanalia-slash-competition"

  SF Weekly

• "This little piggy won a prize."

  The Boston Globe

• "Delicious, exciting, lovely in everyway."

  Naomi Pomeroy, Beast PDX

• "…over 300 pounds of porktastic goodness!"

  Food & Wine Magazine, Senior Editor

• "COCHON 555...definitely flavor country"

  Ryan Farr, 4505 Meats

• "Whole Heritage Pig Utilization at its finest!"

  Brady Lowe, COCHON 555 Founder

• "Preventing extinction through eating…"

  Michael Sullivan, Blackberry Farm

• "Mental Gland Salivation"

  Ryan Hill, Hill Family Estate

• "Honoring chefs, saving farms and endangered breeds!"

  Carl Blake, Rustik Rooster

• "Enough about bacon! Let's talk the whole hog."

  The Seattle Times

• "The Pork Flowed Like Wine at COCHON 555"

  Eat Me Daily

• "high-end, local events like COCHON 555 feature some of the best chefs in town"

  TIME

• "COCHON 555, a touring porcine bacchanalia-slash-competition"

  SF Weekly

• "That’s a lotta pig. Period. A MUST DO culinary experience"

  Sal Morelli, New York Times

• "A great celebration, the Ultimate pig Out"

  Bon Appetit

• " Brings together chefs, farmers, winemakers and eaters”

  Chicago Sun-Times

• "Super Bowl of Swine, Bite after bite of swoonworthy swine, Epic food event"

  Denver Westword

• "Chefs brought their A-Game"

  Eater.com

• "Raises the bar for dining festivals"

  LA Times

• "Stunning in its professionalism"

  LA Weekly

• "Nose-to-tail tasting"

  NY Times

• "Deliciously Decadent"

  Puget Hound

• "The event of the Year!"

  Time Out New York

• "Everyone's favorite pork-centric cooking competition"

  Zagat

• "One of the country's most prestigious culinary competitions"

  Memphis Commercial Appeal

• "Local pork enthusiasts, get ready to squeal..."

  Memphis Flyer

• "The porcine equivalent of Christmas"

  Seattle Metropolitan

• "high-end, local events like COCHON 555 feature some of the best chefs in town"

  TIME

• "COCHON 555, a touring porcine bacchanalia-slash-competition"

  SF Weekly

• "This little piggy won a prize."

  The Boston Globe

• "Delicious, exciting, lovely in everyway."

  Naomi Pomeroy, Beast PDX

• "…over 300 pounds of porktastic goodness!"

  Food & Wine Magazine, Senior Editor

• "COCHON 555...definitely flavor country"

  Ryan Farr, 4505 Meats

• "Whole Heritage Pig Utilization at its finest!"

  Brady Lowe, COCHON 555 Founder

• "Preventing extinction through eating…"

  Michael Sullivan, Blackberry Farm

• "Mental Gland Salivation"

  Ryan Hill, Hill Family Estate

• "Honoring chefs, saving farms and endangered breeds!"

  Carl Blake, Rustik Rooster

• "Enough about bacon! Let's talk the whole hog."

  The Seattle Times

• "The Pork Flowed Like Wine at COCHON 555"

  Eat Me Daily

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