Pigs of a different breed. (Photo by Brad Kaplan)
If you’ve never thought about how a different breed of pig might influence the decisions of a chef, your not alone. But that’s exactly the point of the Cochon 555 - to make us think about the very existence and possibilities of heritage breed pigs in our industrial factory-farm age. To illustrate this, five chefs were handed five heritage breed pigs and given the task of feeding a few hundred hungry pork-loving souls.
Find out what each pig turned into here.