Grand Cochon: The Culinary Weekend Changing the Way We See — And Eat — Pig

Grand Cochon: The Culinary Weekend Changing the Way We See — And Eat — Pig

By Mae Velasco, Custom Content Editor

[Editor's Note: This is a sponsored post.]

On June 18, Aspen, Colo., is turning into a pig lover’s paradise with the epic conclusion to the 2016 Cochon555 TourGrand Cochon, held at Viceroy Snowmass. Celebrated as the world’s first environmentally conscious, porcine culinary cook-off, Cochon555 is a 10-city tour of competitions across the nation, where the winning chefs from each city are crowned the Princes and Princesses of Porc. At Grand Cochon, they are sharpening their knives for the “King or Queen of Porc” throne.

Still, there is more to Grand Cochon than the 1,200 pounds of pig that will be served to a discerning crowd of 20 celebrity chefs and 400 hungry mouths. Grand Cochon is more than a live event and exciting cooking contest. Its mission is to raise awareness for the responsible farming of heritage breed pigs through a merry celebration of drinking and dining. Cochon555 drives the conversation and education of local and exceptional ingredients, empowering chefs and consumers everywhere — especially because the competing chefs are using all of their pigs, nose-to-tail.

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