Pig porn from Cochon 555, aka the Super Bowl of Swine
The official Cochon 555 ballot; chefs were judged on presentation, flavor and pig utilization. 
Lori Midson
To start things off, the Cochon 555 VIP party hustled strips of meaty bacon from Tender Belly, makers of cherry-smoked, dry-cured maple bacon and purveyors of Berkshire, Mangalitsa, Red Wattle and Hampshire pork. 
Lori Midson
Jennifer Jaskinski's porked out plate: bacon Lyonnaisse, constructed with seared pork belly, Dungeness crab and a quail egg; lemongrass-steamed ribs; achiote ham and chayote-cabbage slaw soft tacos; bacon dashi egg custard with char siu, kidneys and shitake mushrooms; and chicharróns. 
Lori Midson
Jasinski's second pigtastic plate: Pork rillettes with kumquat mustard;, tête de cochon farci served with a lavender baguette; Korean blood sausage with housemade kimchi and pickled ginger; and braunschweiger, done two ways.
Lori Midson
Jasinski utilized just about everything she possibly could from her pig, including the brains, kidneys, heart, blood and liver, as well as the femur bone, which she turned into a "shot glass," easily one of the most clever uses of pig I've ever seen. 
Lori Midson
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