This Sunday, January 22, marks the fourth annual NYC Cochon 555 event.
Cochon 555 takes place in 10 major cities across the country, challenging chefs in each city to prepare a 200 lb pig in just one week. The chefs must transform their pigs from whole animal into delicious chops, hams and sausages to be devoured and judged by the attending public.
The event, created to promote the sustainable farming of heritage breed pigs, features five top NYC chefs including Mark Forgione, Bobby Helen, Ralf Kuettel, Shanna Sargent and Damon Wise.
Cochon 555 takes place in 10 major cities across the country, challenging chefs in each city to prepare a 200 lb pig in just one week. The chefs must transform their pigs from whole animal into delicious chops, hams and sausages to be devoured and judged by the attending public.
The event, created to promote the sustainable farming of heritage breed pigs, features five top NYC chefs including Mark Forgione, Bobby Helen, Ralf Kuettel, Shanna Sargent and Damon Wise.
We caught up with Chef Kuettel, of restaurant Trestle on Tenth, to find out about his game plan for the week and document his progress as he turns one giant pig into a scrumptious, porky feast.
So far, Chef Keuttel has begun the brining process of the two hams along with some of the sausages. Today, he showed us the process of making blood sausages.
Click here for the full slideshow!
Trestle on Tenth
242 10th Ave
NY, NY 10001
(212) 645-5659
So far, Chef Keuttel has begun the brining process of the two hams along with some of the sausages. Today, he showed us the process of making blood sausages.
Click here for the full slideshow!
Trestle on Tenth
242 10th Ave
NY, NY 10001
(212) 645-5659
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