"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