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Retail vs Processor. Mass. vs. N.H., Age vs. Beauty…….

Retail vs Processor. Mass. vs. N.H., Age vs. Beauty…….



Retail vs Processor. Mass. vs. N.H., Age vs. Beauty…….
Two of New England’s Finest Butchers square off at Boston Cochon 555

Boston’s Pig Cutting Competition will feature Rick Lemay of Lemay & Sons Beef vs. Tom Daly of Savenor’s Boston. They will be cutting a Hampshire Pig sourced from Adams Farm, in Athol, Mass.
Contestants will be given a half pig and a cut sheet and are judged on time, creativity & skill. After the cut sheet is filled, each butcher will get a whole pig’s head to be as creative with as they want.
Richard Lemay is owner/operator of Lemay & Sons Beef with his wife Yvonne. Their family owned and operated slaughterhouse is in Goffstown, NH was opened in 1963. They do both custom and commercial slaughtering, processing and smoking, and service much of the New England area. They specialize in pig roast, steamship roast, sausages, and are suppliers of local Beef, lamb, and poultry. Richard, the youngest of 6, has been cutting meat for over 20 years. Lemay & Sons Beef, 603.622.0022
Tom Daly is the head butcher of Boston’s well know Savenor’s Market on Beacon Hill. The Boston store was established in 1993, Tom has been cutting meat for several years, and regularly leads classes on butchering.
The cutting begins on Sunday, January 30th at Boston’s Cochon555 at 5.30 sharp! We will raffle off the cuts of pork to benefit Boston’s FOODPROJECT. www.thefoodproject.org

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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