Slideshow: Cochon 555
Tracy Smaciarz from Heritage Meats cuts it up the VIP room.
Elderberry liqueur and pork: together at last. St. Germain samples in the VIP room.
Hama Hama oysters in the VIP room.
Carr Valley ‘Snow White Goat’ cheese in the VIP room.
The K Vintners table with bacon from Snake River Farms.
Chris Hansen of Mosaic Farms holds a photo of his Red Wattle pigs eating their last meal—butternut and delicata squashes.
Pig heads about to be carved in the butcher competition.
Cuts from butcher competitor Josh Graves (of Olympic Provisions in Portland).
A sample from Lark chef John Sundstrom’s winning dishes.
Chefs prep a dish for competitor Ethan Stowell.
Competing chef Rachel Yang pulls pork from a cooked pig.
Yang’s table.
Farmstead Meat butcher Brandon Sheard cuts up a Newman Farm Berkshire pig during the butcher competition.
Pork doughnuts from competing chef Ethan Stowell.
Servers worked the crowds with glasses full of bacon.
Guests paid $125 for general admission tickets to the event, VIP spots went for $175.
A dish from Café Juanita’s Holly Smith.
An attendee carries a cut won from the Neighborhood Farmers Market Alliance pork raffle.
The "East vs. West" pig roast pigs: Adam Stevenson—‘Earth and Ocean
Porcelet de lait’ from St. Canut Farms and D’Artagnan.
Talking pig.
Dessert chicharrones—fried pork skin with powdered sugar and chocolate sauce—are the perfect ending to any proper pig-out.
