The only thing that makes pork better is when you can get a sustainably raised, heritage bred pig, which is exactly what Brady Lowe, founder of Cochon 555, thinks. “Buying into heritage pork is synonymous with putting your money directly into the farmer’s pocket and creating a diversified landscape of flavor for the future, and that feels good to me,” he said. “The best part, heritage pork is not super expensive, it just takes time to find a local farmer, butcher shop or restaurant buying from these farms.”
Cochon 555 takes place on February 10th at Chelsea Piers, and there, you can see chefs showing off their skills at taking down a whole pig, and preparing a menu of pork-centric dishes for the audience. This is the fifth year they are doing it, but this time, the butcher block is made entirely of women, including Alex Guarnaschelli of Butter, Elizabeth Falkner from Krescendo, Leah Cohen of Pig and Khao, Shanna Pacifico of Back Forty West, and A Voce’s Missy Robbins.
“Five years ago it was hard to find five chefs taking in whole animals, or would stand behind their teams while they prepare a whole pig in competition for their peers,” said Lowe. “Now, look how far we’ve come, in one of the best culinary food cities in the world, an all-female cast can stand behind family farms, with their teams and turn out 36 amazing dishes of heritage pig for a good cause.”
Lowe dubbed the event 555 for, five chefs, five pigs, and five winemakers, which this year showcases Scholium Project, Elk Cove Vineyards, Greg Linn Wines, Turley Wine Cellars, and Buty Winery. Also, in honor of their fifth year anniversary, they are adding five bourbons to the list including Templeton Rye, Breckenridge Bourbon, High West, Four Roses, and my favorite, Buffalo Trace. In between sips, watch a butchering demonstration by Sara Bigelow from the Meat Hook, sample artisan cheese at the cheese bar, or root for your favorite bartender at their inaugural Punch Kings competition.
Of course, the focus is the pig, and bringing awareness the heritage breeds, of which there are about 30 (Lowe’s favorite is the Large Black), and this is just one of the 10 cities Lowe brings his snout-to-tail event to. “My goal is to provide choices to chefs and to diversify the pig landscape so life is more interesting for those of us who care,” said Lowe. “It’s important to let family farms know that we care about the choice to buy a better, more flavorful product, even if cost is higher.”