Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
New Pork City at Cochon 555
By
Hugh Merwin
Published Jan 26, 2009
Modified Jan 26, 2009
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
Gothamist
View all 6
By
Hugh Merwin
Published Jan 26, 2009
Modified Jan 26, 2009
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Last night at the Hiro Ballroom was Cochon 555, a sort-of sisterhood of the traveling pork event that supplies five chefs in each visited city with a 70 to 80 pound heritage breed pig; chefs are told to do whatever they’d like, and the results are judged. Wine, beer, cheese, and pig themed (or flavored, really) candy are also served. Last night’s Cochon 555 pitted the following pitmasters against each other: Mark Ladner of Del Posto, Corwin Kaye of Fatty Crab, Juan Jose Cuevas of EightyOne, Bobby Hellen of Resto, and Michael Clampffer of Mosefund Farm. Lardo and headcheese were in abundance, followed by terrine like things and boudin blanc. The air smelled like bacon.
Commenting on the proceedings, judge and writer Josh Ozersky noted that the chefs, eager to make the most out of the whole animal, are making all kinds of esoteric and ornate pig products. “Charcuterie has become the equivalent of dazzling guitar solos,” he says. It’s perhaps for this reason that Fatty Crab’s Corwin Kave (with assists from Zak Pelaccio and Robbie Richter) took top honors last night. Team Fatty Crab served braised Six-Spotted Bershire topped with chilis, cilantro, and fried sambal belacan.
Tagged
cochon 555
mark Ladner
Resto
fatty crab
pork
Corwin Kaye
del posto
EightyOne
heritage breed pork
Juan Jose Cuevas
bobby hellen
Michael Clampffer
Mosefund Farm
Hugh Merwin
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Can opening a restaurant in a New York museum turn the food into a work of art?
These city institutions — including museums, galleries, and auction houses — are hoping customers will find a luxurious meal to be as appealing as the priceless works on the walls.
By
Joshua David Stein
Published Nov 4, 2026
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Food
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Where are the cheapest drinks in NYC? A new report details the city's average prices.
By
Hannah Frishberg
North African restaurants are rare in NYC. These 10 are the best.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .