Cochon 555 San Francisco


Taste Network’s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when Googling ”cochon 555″. The new tour kicks off in Atlanta later this year!

Our finale will celebrate the magical animal with an amazing lineup of chefs, swine and wine.

This culinary showdown will happen at The Fairmont, San Francisco on June 14th at 5pm. The price is $125 when you pre-purchase your tickets online — RSVP here — Type BACON BITS for a special industry price.

If you love pig, please take a moment to send this invite to your friends in the city.

Featured Chefs

  • Ryan Farr, 4505 Meats
  • Nate Appleman, A16/ SPQR
  • Staffan Terje, Perbacco
  • Ravi Kapur, Boulevard
  • Peter McNee, Poggio Trattoria


  • Krupp Brothers
  • Hirsch Vineyards
  • Elk Cove Winery
  • Arcadian Winery
  • K Vintners/ Charles Smith’s Wines

VIP Room

Ghost Horse World, Chase Cellars, Patz & Hall, Domaine de Canton, Artisan Wine and Cheese pairings, Magnolia Brewing, passed hors d’oeuvres, and more to be announced.


  • Whole-pig breakdown demonstration by <em>The Butcher, </em>Taylor Boetticher, Fatted Calf Charcuterie
  • Swine n’Sweets by Magnolia & Taza Chocolates
  • Official snack of 555 — Chicharrones, from 4505 Meats
  • Vote for the winner — One chef crowned “Prince of Porc”
  • After party reception
  • Stay on with the Fairmont’s special room rate

The Details

WHEN: Sunday, June 14th, 5:00 P.M.
General Admission: $125
Industry Price: $95 with BACON BITS promo code
RSVP here

WHERE: The Fairmont, San Francisco
950 Mason Street

ATTIRE: Casual (best pig t-shirt wins prize)

WHY: Raising awareness for heritage pigs nationwide.

Post Pig Butchering Class

Next class May 30th and June 7th, RSVP here!

Below is a email from one of the students that participated in last weekends Butcher class and it’s a awesome testimonial.  Thanks to everyone that participated, I had a blast and make sure you check out all of Lydia’s pictures.

Thank you La Cocina for such a awesome venue, Lydia for the great review, Isabel Pazos of El Buen Comer and Grocery Eats for all the killer posts! Here is a link to another great post from Nermo, thanks!

Stay tuned… a plethora of classes soon to come, sausage, goat, rabbits, salami, torchon, turduckens and many more.



I took the whole pig butchering class from Ryan Farr on Sunday. Holy fucking shit was it amazing. Best $75 bucks I’ve spent in a long time. Ryan Farr gave a demo breaking down the entire pig by hand with a little ass knife proving it ain’t the size of the knife but how you wield that fucker. He broke it into big ass primals and then gave everyone their own chunk of the beast. I was given the pork shoulder with the entire front leg attached. I got to break out the picnic part of the shoulder and then separate the butt of the shoulder from the shank. Then the moment, I paid $75  for came. I got to saw the through the fucking shank and separate the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the face from the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got a chance to attack large chunks and do some finer trimming and portioning. I took home about 10# of meat. I’ve got that foot and shank in a cure right now and I’ll be brining my pork belly for bacon tomorrow.

The homie Unagi just bought a gangster ass smoker so I’m gonna hook up with dude and get my smoke on once the cure and brine comes off these pig parts in about 5 days.

Farr is super fucking cool and is going to be doing more classes this summer. So if you want to boss the fuck up and learn how to make salami, sausages or butcher a whole lamb in the coming months holler at a player. I’m officially up on game. I’m committed to Rick Ross Magnificent this shit.

If you aren’t a pussy here’s a gallery —

Cured Rolled Face


Roll up



CHEFS Thanks Meatpaper


heartpig On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon.  We currently are curing curried copa.  In the future the step by step process with the finished product will be posted when complete.  

Thank you again to everyone at Meatpaper, the volunteers, all the meat loving guests and the chefs that killed it that night.

Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Sam White & Chris Kronner & Friends (OPENrestaurant)

Emulsifying, Stuffing, Poaching and Shocking Sausage