Porcine Delight at Cochon 555

Porcine Delight at Cochon 555

On January 26th, hundreds of guests converged upon the Battery Park Ritz Carlton for a the New York edition of Cochon 555, an annual touring event focused on bringing heritage pig to the masses. Despite the cold, those masses came out in force to gorge themselves on pig and vine.

It was a veritable porcine feeding frenzy, albeit a delicious one.

As the Meat Hook's Sara Bigelow single-handedly broke down a whole hog in about an hour, chefs Seamus Mullen (Tertulia), Michael Toscano (Perla), Frank Langello (Babbo), and David Stanbridge (Market Table) served up piggy plates like crispy pork belly, pig tacos, pork and lentils, and chicharrones dusted in all manner of spices. Goose Island Brewery, Breckenridge Distillery, Four Roses Bourbon, and Crispin Cider, among many, many others, ensured there was plenty of sauce to wash it all down.

All photos by Hannah Palmer Egan


On January 26th, hundreds of guests converged upon the Battery Park Ritz Carlton for a the New York edition of Cochon 555, an annual touring event focused on bringing heritage pig to the masses. Despite the cold, those masses came out in force to gorge themselves on pig and vine.

It was a veritable porcine feeding frenzy, albeit a delicious one.

As the Meat Hook's Sara Bigelow single-handedly broke down a whole hog in about an hour, chefs Seamus Mullen (Tertulia), Michael Toscano (Perla), Frank Langello (Babbo), and David Stanbridge (Market Table) served up piggy plates like crispy pork belly, pig tacos, pork and lentils, and chicharrones dusted in all manner of spices. Goose Island Brewery, Breckenridge Distillery, Four Roses Bourbon, and Crispin Cider, among many, many others, ensured there was plenty of sauce to wash it all down.

All photos by Hannah Palmer Egan

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