“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

“That’s a lotta pig. Period.
A MUST DO culinary experience”

Sal Morelli
New York Times

“Delicious, exciting, lovely in everyway.”

Chef 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…”

Anthony Renda
PRIMAL

“Mental Gland Salivation”

Ryan Hill
Hill Family Estate

“Honoring chefs, saving farms and endangered breeds!”

Heather Hyman
Heritage Foods USA

“Enough about bacon! Let’s talk the whole hog.”

The Seattle Times

“The Pork Flowed Like Wine at COCHON 555″

Eat Me Daily