• "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

  • "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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