2017 COCHON555 Chicago

VOTE FOR THE BEST BITE OF THE DAY!

WE WOULD LIKE TO THANK OUR SPONSORS FOR SUPPORTING THE VISION AND PAVING THE ROAD TO A BETTER FOOD SYSTEM Events like COCHON555 support local agriculture and create word-of-mouth marketing for the farm and those raising heritage breeds. The news of the events develop deeper interest in existing and up-and-coming restaurants to join the conversation about supporting local food.

S P OT LI GH T S P O NS O RS

B ARREL-AGED S P O NS O RS

C H EF’S PANT RY S P O NS O RS

H ERI TAGE & MEDI A S P O NS O RS LPA GROVE THE MERCER FAMILY SINCE 1981

COCHON555 NEW YORK, MINNEAPOLIS, NASHVILLE, LOS ANGELES, CHICAGO, SEATTLE, HOUSTON, AUSTIN, ATLANTA, WASHINGTON DC

FOCUS: HYPER-LOCAL, FINE-DINING TIMING: JANUARY - AUGUST REGION: TOP CULINARY MARKETS

This one-of-a-kind culinary tour features 5 chefs cooking 5 whole, heritage breed pigs in a friendly competition for a cause. After a dual guest/judge vote, the winner is crowned the “Princess/Prince of Porc”. The 14-city schedule kicks off in January, connecting quality-driven diners with family farmers, winemakers, restaurateurs, and distillers. A portion of all proceeds goes to our sister project, Piggy Bank, a 501(c) (3) charity.

HERITAGE BBQ DENVER, MIAMI, BOSTON, SAN FRANCISCO

FOCUS: BBQ SHOULD BE LOCAL TIMING: MARCH - JUNE REGION: NATIONAL COMPETITION

Heritage BBQ is a whole-hog competition inspired by global grilling cultures and food traditions. Winemakers, distillers, brewers, bartenders – hospitality’s biggest talents take guests on a journey that is at once delicious and inspiring.

From Malaysia to Korea and Argentina to the Caribbean, Old World recipes help create taste memories to last a lifetime, while changing the lives of pig farmers everywhere.

HERITAGE FIRE ASPEN / SNOWMASS & NAPA VALLEY

Heritage Fire is a hyper-local, whole animal, live-fire bacchanal. It celebrates the raising, cooking, and eating of heritage breed animals (beef, lamb, goat, rabbit, fish, birds) raised with purpose and passion. Each event features 3,500+ pounds of fire-kissed meat roasted outdoors by 50+ chefs. The first is held on a mountainside during the Classic in Aspen, the second at a Napa winery mid-August.

FOCUS: LIVE FIRE COOKING TIMING: JUNE & AUGUST REGION: NATIONAL

GRAND COCHON CHICAGO

FOCUS: THE BEST 42 BITES FROM TOUR TIMING: SUNDAY OCTOBER 1, 2017 REGION: NATIONAL COMPETITION

Grand Cochon spotlights the ‘Best 3 Bites’ from all Cochon555 tour competition cities. 14 chefs cook 14 pigs in a head-to-tail, winner-takes-all showdown. The winner is crowned “Queen or King of Porc”. The decadent ticket features all-in tasting of caviar, oysters, cheese, wines, beers, cider, spirits, and more.

DATES & STUNNING VIDEOS, PLEASE VISIT

WWW.COCHON555.COM

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CHANGING THE FUTURE OF OUR FOOD

Piggy Bank is a Noah’s Ark for heritage breed pigs with one goal: to make our foodways safer (and more delicious).

THE PROBLEM

THE SOLUTION

GET INVOLVED

For small and family farms, genetics are costly and business knowledge scarce.

Build a genetic sanctuary for heritage breed pigs, while creating a business plan database for family farmers - a free network for Open Access Agriculture (OAA).

Help us make food safer for our future and our youth. Contributions will be used to develop the farm and gift pigs to small and family farms and culinary schools.

BECOME A DONOR TODAY

PIGGY-BANK.ORG @PIGGYBANKORG

OUR SPONSORS THE 2017 EVENTS OUR CHARITY POP-UP BUTCHER SHOP FOR CHARITY

MEET THE CHEFS & THEIR PIGS PUNCH KINGS

with BRECKENRIDGE BOURBON

THE WINERIES RAMEN BAR

with TWOMEY CELLARS

THE ANGOSTURA TIKI BAR

feat THE PERFECT PUREE

HERITAGE RUM CART POACHED presents THE MANHATTAN PROJECT THE STARTER BAR TARTARE BAR

feat ANTICA WINES

CHEF’S COURSE

HERITAGE BREED PIG GUIDE COCHON555 MANIFESTO

TIMES TO KNOW 4:00 VIP HOUR 4:30 PUNCH KINGS 5:15 BUTCHER SHOP 5:30 VOTING BEGINS 5:30 THE PERFECT DESSERT 6:00 RAMEN BAR 6:45 VOTING CLOSES 7:30 AWARDS

COCHON555 2017

Blonde Mangalitsa

1936 MEADOWBROOK FARM

BUTCHER DEMO WITH THE SUPPORT OF

Rob Levitt & Jimmy Shay BUTCHER & LARDER / LOCAL FOODS

TAKE HOME HERITAGE PORC

100% of the proceeds go to support Piggy Bank, the Open Access Agriculture (OAA) sanctuary for heritage breed pigs.

KEEP IT SIMPLE, AND DON’T OVERCOOK ROASTING BY WEIGHT 375oF - 35min per 1lb UNTIL INTERNAL TEMPERATURE OF 135° 4

MEET THE

CHEFS PIGS & THEIR

VOTE FOR THE BEST BITE OF THE DAY & THE NEXT PRINCE OF PORC

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COCHON555 2017

RICARDO JARQUIN TRAVELLE KITCHEN + BAR

@ONFOODNFEASTING

Travelle Kitchen + Bar Chef de Cuisine Ricardo Jarquin is a force on Chicago’s culinary scene with an impressive pedigree. Originally from Miami, Jarquin’s American cuisine is inspired by seasonality, historical styles, genuine ingredients, and a background in refined, modern techniques.

BLONDE MANGALITSA FROM 1936 MEADOWBROOK FARM @1936MEADOWBROOK Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

JOHN MANION EL CHE BAR

@JUANMANJUAN

Detroit-raised John Manion moved to São Paulo, Brazil, when he was just 8 years old. He spent five years soaking in the culture and food of a place that was very far from home. A 20-year veteran of the restaurant scene, Manion opened his own spot in 2012, La Sirena and again in 2016, El Che Bar.

BERKSHIRE FROM SLAGEL FAMILY FARM

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

@SLAGELFARM

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COCHON555 2017

NATHAN SEARS THEWIT HOTEL CHICAGO

@N8SEARS

Chef Nathan Sears began his career with the highly acclaimed restaurant Vie under Chef Paul Virant. During Chef Nathan’s tenure at Vie as Chef de Cuisine, the restaurant garnered regional and national attention. From there, Chef Sears departed to create and partner as Executive Chef of The Radler. In October of 2016, Sears joined theWit Hotel as Executive Chef.

HEREFORD FROM CATALPA GROVE

@CATALPAGROVFARM

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed.

Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures.

It is a slower-growing breed, yielding rich colored, marbled meat.

TOM CARLIN

PUBLICAN QUALITY MEATS

@TOMCCARLIN

Originally from Kansas City, Tom sharpened his culinary chops in kitchens across Texas and the Midwest. After serving as Sous Chef at The Rieger in KC, Tom found his home at Publican Quality Meats where he’s currently Sous Chef and Head Butcher.

BERKSHIRE FROM FAITH’S FARM

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

#FAITHSFARM

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COCHON555 2017

PETE COENEN CHERRY CIRCLE ROOM

@CHERRYCIRCLECAA

Pete Coenen is executive chef of Land and Sea Dept.’s concepts at the Chicago Athletic Association, including Cherry Circle Room. Originally from the Berkshires, Coenen attended culinary school at Johnson and Wales. After travels around the US and Europe, Coenen relocated to Chicago, where he worked in the kitchen of Boka before becoming executive chef at The Gage.

BERKSHIRE FROM CATALPA GROVE

@CATALPAGROVFARM

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

THE 2016 WINNING PUNCH KINGS COCKTAIL WAIPAHU PUNCH by NICK MEYER of THE ROSE CAFE in LOS ANGELES

THE COCHON555 TOUR PRESENTS

Punch was the grandaddy of all cocktails.

Founded in 2007 by Bryan Nolt, Breckenridge Distillery is one of the bestknown and fastest-growing craft spirits distilleries in the US.

This large format competition features 5 top barkeeps. Each is given 30 minutes to prepare a festive punch featuring one whole bottle of Breckenridge Bourbon.

Barkeeps present to notable judges who will score them on presentation, flavor, and creativity. The winner will receive a trophy, bragging rights, a bottle of Dark Arts - Breckenridge’s new reserve spirit release - and passage to compete at the grand finale in Chicago on October 1, 2017.

CHECK OUT ALL THE GREAT PUNCH RECIPES, PHOTOS AND VIDEOS AT PUNCHKINGS.COM

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COCHON555 2017

FEATURED WINERIES SILVER OAK CELLARS

ANTICA NAPA VALLEY

SCHOLIUM PROJECT

PAX WINE CELLARS

AGHARTA WINES

@SilverOak

@AnticaWine

@scholiumwines

@PaxMahle

@AghartaWines

KOSTA BROWNE

@Kosta_Browne

ELEMENT WINERY

@elementwinery

BACK IN 2017!

This year, 70 of the nation’s top sommeliers will choose what wines they think pair best with heritage breed pork cooked by top local chefs. 5 of those somms are pouring here today! The pairing that receives the most votes from today’s judges will be selected as the city’s winner.

A SPECIAL THANKS... to our co-host of the 2017 Somm Smackdown competitions. Azzurro Wine Company represents independent global wineries spotlighting the vine to bottle craft with precision and passion. Azzurro Wine Company takes pride in managing, marketing and distributing a stunning portfolio of Italian producers in North America.

KANPAI CHEERS!

with PM 0 :0 6 @ P U POP’N

@Twomey Today’s Ramen Bar is paired with the delicious, distinctive & food-friendly wines from Silver Oak and Twomey. The 5 elements of ramen (aroma oil, topping, broth, tare, noodle) appeal to taste, aroma, texture, and aesthetic. By arranging these elements with beautiful wines, the harmonies are endless, difficult to describe, and impossible to ignore.

CORY MORRIS of Ronero

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COCHON555 2017

FEAT.

FEATURING

ENJOY RESPONSIBLY 15

COCHON555 2017

Pack GLASS with ice Two luxardo cherries Two fingers of SPIRIT DASHING OF ANGOSTURA BITTERS enjoy RESPONSIBLY!

FEATURING

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COCHON555 2017

2012 KING OF PORC

JASON VINCENT GIANT

@jasonvincent00 17

The COCHON555 TOUR events aim to preserve heritage breed pigs by promoting genetic diversity in communities nationwide. The coast-to-coast tour connects farmers raising these breeds with top chefs known for whole animal utilization. Together, we are bringing the heritage pork experience to the dinner table on a nightly basis.

Heritage breed pigs come from bloodlines dating back hundreds of years, when livestock was raised on multi-use, open-pasture farms.

Because of their lifestyle and genetics, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavors, and creamy fat.

Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices and have thus been passed over, dwindling their numbers in turn. As fewer heritage breed pigs are grown, their gene pool decreases, and some breeds are now becoming critically rare. In today’s commercial market, heritage breeds cannot compete with commodity pigs.

COCHON555 2017

The future of heritage breed pigs is reliant upon farmers who can afford to raise them. You can help by being a part of this process. By simply eating and buying heritage breed pork, you can help preserve its existence. For in creating a demand for the meat, these wonderful animals are thus saved for future generations.

Today, many butchers, markets, and restaurants are beginning to carry heritage breed pigs. This guide is designed to serve as a reference, and to help you start a dialog with your local meat carriers. COCHON555 wants to help you learn about different heritage breed pigs, so that you can ask for them the next time you visit your local grocer, butcher, farmer’s market, and favorite restaurants.

They have a more robust flavor. Upon first bite, your mouth should come alive as the juicy meat and crystalline fat hit your tongue. Bacon pigs, like the Tamworth, are bred to have a high ratio of meat, which is balanced with fat for good moisture. The meat from leaner pigs, like the Red Wattle, have meat that has a distinct, rich flavor and is juicy and succulent.

Most heritage breed pigs are raised on family farms without the use of antibiotics or steroids. In the kitchen, adequate marbling throughout the meat lessens the need for oils, butters, shortenings and unnatural fats, which means you and your family are eating healthier.

Supporting heritage breeds also has economical and taste advantages. COCHON555 honors the entire animal and its history by utilizing each pig in its entirety from snout to tail. The art of butchery is a highly skilled practice, and when a whole hog is utilized in its entirety, nothing goes to waste.

The additional care and time involved in raising heritage breed pigs makes them more expensive to raise than other pork.

Raised naturally, with a purpose and passion, these pigs mature as Mother Nature intended. They take longer to gain weight because of their indigenous diets and the fact that they are raised on open pastures.

Low and slow is the best, depending on the part of the pig. With flavor-packed pork, time is the main ingredient. If you don’t have time for the diverse cuts most chefs prepare, throw the chop on the grill with a little salt and pepper, and finish in the oven.

All pork has a sweetness and lightness that pairs best with light-to-mediumbodied wines with lots of fruit and low tannins. We believe Pinot Noir to be the most versatile of grape varietals, especially from family owned wineries. We also enjoy hand-crafted beers and spirits with our swine. The model they all share is easy to remember: all things produced with passion

Sometimes it is necessary to cross breeds because adequate gene pools are not available in a particular rancher’s area.

Other times, it is the philosophy of a family farmer to blend two of his favorite animals that display favorable traits. The goal is to create a new generation of mixed breed wherein the best qualities of the original animals emerge while strengthening the overall genetic base of those involved.

The Mulefoot breed is critically rare. As of 2006 there were fewer than 200 purebred hogs documented.

KNOW THE BREEDS BERKSHIRE

RED WATTLE

MANGALITSA “WOOLY PIG”

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions.

Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork.

The Mangalitsa yields juicy and flavorful meat.

process in several areas.

TAMWORTH

DUROC

LARGE BLACK

While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

YORKSHIRE

HAMPSHIRE

OSSABAW

The Yorkshire breed was developed in England in the county of York. The modern Yorkshire is white in color, with erect ears, and is the most recorded swine breed in the United States. It is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat.

The English breed, Hampshire is known for its amazing carcass, hardy vigor and superior fat to meat ratio in the belly and loin. The trim, fine-coated Hampshire is black with a white saddle, which includes the forelegs. Recent selection has improved the breed’s growing ability, and its carcass is among the highest in quality and quantity of meat.

Originating from Spain, and of Iberian decent, this feral breed lives off the coast of Georgia on Ossabaw Island. They are small range pigs, meaning they are isolated foragers. They have a heavy coat and long snout. Extremely rare, this breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The quality of their fat and marbling has increased their popularity within the chef community.

GLOUCESTERSHIRE OLD SPOT

MULEFOOT

KUNE KUNE

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers.

The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two.

Known for its premium hams, the superior tasting meat is red with freckled marbling.

Kunekune Pigs are the only breed of swine known to fatten on grass with so very little needed in the way of supplementation. Their wide head, dished face, and short, upturned snout speaks to their tendency to graze rather than root. They produce a quality, marbled meat as well as a good quantity of useable fat.

OTHER NOTABLE BREEDS: GUINEA HOG, HEREFORD, POLAND CHINA, MIESHAN, CHESTER WHITE, IBERIAN, EUROPEAN WILD, LACOMBE, ESSEX SADDLEBACK, LANDRACE, SWABIAN HALL, IBERICO & CINTA SENESE

FOR INFORMATION ON HERTIAGE BREED PIGS AND WHO’S RAISING THEM, VISIT: WWW.COCHON555.COM

THE MANIFESTO TOWARDS A SHARED CULINARY MODERNITY COCHON555 aims to create moments of inspiration, and to engender discussion and action - to buy, to cook, to shop, to donate in the name of a safe, honest, and delicious future to be shared at the table, for, and with our children.

Culinary possibility is now infinite - at once hyper-local and expansively global.

Our lives are too often ruled by commercial forces outside of our control.

Access to broad experiences now impacts the way we consume, travel, and relate socially.

As food cultures are mixing together at a more rapid pace, our appreciation for the regional and distinctive is growing.

Cooking is now a recognized craft, and at certain timesand in certain places is truly a culinary performance art.

Butchers, winemakers, home cooks, bartenders, farmers - each of these craftsmen should be celebrated the way we do athletes and actors, for they have a gift which they share with others.

In a world broken by politics and wars, eating and sharing delicious food is a critical form of cultural mediation.

Like language or spirituality, food culture binds us as humans across space, time, and culture in profound ways.

Unlike language or politics, sharing and creating food represents a form of communication that transcends religion, people, and place.

The dinner table is a powerful theater for cultural translation, encounter, and meaning-making.

Whether vegetables or animals, spices or wine varietals, these building blocks of cuisine must be cherished and preserved as we do other types of artistic heritage in society.

TELL YOUR FRIENDS ABOUT COCHON555.COM!

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