What are Heritage Breed Pigs? They are much more than organically raised, cage free, sustainable hogs. They come from bloodines going back hundreds of years when livestock was raised on open pastures. Different breeds are known for a variety of characteristics. Including the taste of the meat, marbling, bacon flavors, and creamy fat. These pigs are not commercially farmed, and therefor are in danger of being lost forever. What can we do to help? Yes, that’s right, eat them. That may sound harsh, but it’s the truth. And while yes, it may be slightly more expensive, you’re actually saving the rare breeds of hogs and it tastes better too!
As was made apparent this past weekend at Cochon555, the competition in which 5 chefs, cook 5 different Heritage Breed Pigs, served with wines from 5 different wine makers. The coast to coast tour, connects food lovers with local chefs and ranchers, utilizing this rare breed of hogs to bring awareness, preservation and encourage breed diversity.
Tell me what you would rather have. This fine heritage hog on the left, or mass produced pork from a slaughter house like those on the right.
Events included a live butchering demo from Grundy (of Lindy & Grundy).
The five chefs from Los Angeles who competed were Octavio Becerra of Palate Food + Wine (Berkshire from ReRide Ranch), Chad Colby of Mozza (Hampshire from Hopkins Hog Farm), Tim Goodell of Public Kitchen + Bar (Spotted Poland China from Hopkins), Ben Ford of Ford’s Filling Station (Herford from Hopkins), and Joshua Whigham of The Bazaar (Red Wattle from Walnut Keep Farm). Each chef was paired with a unique pig, and was tasked to come up with a selection of dishes that best featured the hog’s characteristics. The pigs were paired with wines from Scholium Project, Alysian, Arnot-Roberts, Copain, and Red Car. Mostly pinots, with some syrahs and whites thrown in the mix.
While everyone in our group had a different chef favorite from the day, it was safe to say, we were pleasantly stuffed after an afternoon of pork grazing. Regardless of the long lines and a few missing dishes from the Chefs. Suggestion to the organizers for next year: have the judges plates done before you have crowds of people waiting in line. This really slowed things down. And offer more tables to eat at.
Ben Ford’s Pork Chili Verde Tacos and Braised Pork Belly were favorites from the day. As was Chef Whigham’s smoked Pulled Pork with Pancreas and Heart Sauce. But ultimately it was Chef Colby’s selection of decedent charcuterie that wowed the judges and he took home the win, along with a trip to Aspen to compete at the final Cochon555 event taking place at the Aspen Food & Wine Classic on June 19.
Up next, New Orleans on May 28, then San Fransisco on June 5. Definitely worth the drive up north. Get your tickets now. You can buy your own heritage pig meat at Lindy & Grundy on Fairfax.
Public Kitchen & Bar had an impressive selection of Dim Sum, including a Bahn Mi with pork liver pate with mortadella and pork belly. Their pig's head and trotter sausage was also a favorite of the day.
Josh Whigham of The Bazzar prepares dishes for the judges table.
Pork master Ben Ford prepares and plates dishes for the judges table.
Chef Neal Fraser and team slice up their amazing whole smoked hogs.
And the winner is... Chad Colby from Mozza. Congrats Chef! Your charcuterie was divine.
It was fun, wasn’t it? I didn’t get to eat much at all but I was glad to get a fistful of Neal Fraser’s porcelet de lait roast. NOM NOM! I was bummed I didn’t get to hang out but it was great seeing you!
My recap here (linking back to ya!): http://bit.ly/jMJmUL