Heritage Swine and Wine

By Brittany Tedder
In Feature, Food

 

A few slices of crispy bacon is no doubt a popular choice for a typical breakfast, but you’d be surprised at the difference in taste when that bacon doesn’t come from a pig raised on the growth hormones or antibiotics of today’s commercial farming industry. Cochon 555 Tour was created by Brady Lowe in 2009 to support heritage breed pigs through a friendly competition. The event brings together five chefs, five whole heritage breed pigs and five winemakers.

Now, after four successful years, Cochon has created a new series called Heritage BBQ with the goal to create a demand for whole heritage breed pigs in barbecue restaurants—not just fine dining establishments. The series kicks off in St. Louis on August 25 at Cielo at The Four Seasons. Five chefs will prepare one whole pig each, including locals Fabrizio Schenardi of Cielo; Gerard Craft of Niche, Brasserie, Taste and Pastaria; Kevin Willmann of Farmhaus; and Kevin Nashan of Sydney Street Café; along with celeb chef Matthew Accarrino of SPQR in San Francisco. Guests at the event, along with a panel of 20 judges made up of food celebrities and media personalities, will decide the winning chef. Enjoy samples of wine, beer and bourbon with your barbecue dinner, as well. Visit cochon555.com for tickets and more info.

 

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Photo credit: Courtesy of Galdones Photography

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