The Five Heritage Pigs of Cochon 555 Washington D.C.

May 30, 1:25 PMDenver Sustainable Restaurants ExaminerWill Sullivan

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All the varietals of EcoFriendly hogs. Photo courtesy of Jenelle Eggleston

While Cochon 555 will feature top chefs and top wineries creating a hog-centric dinner, it's important to remember that the event is also a celebration of agricultural and genetic diversity. According to Sustainable Table, more than 75 percent of all hogs in the United States emanate from a mere three breeds.

So what, you say? Well, according to Sustainable Southern Farming magazine,

"Heritage animals were bred over time to develop traits that made them particularly well-adapted to local environmental conditions.

Breeds used in industrial agriculture are bred to produce lots of milk or eggs, gain weight quickly, or yield particular types of meat within confined facilities. Heritage breeds are generally better adapted to withstand disease and survive in harsh environmental conditions, and their bodies can be better suited to living on pasture."

The American Livestock Breeds Conservancy goes on to say that, "Many traditional livestock breeds have lost popularity and are threatened with extinction. These traditional breeds are an essential part of the American agricultural inheritance. Not only do they evoke our past, they are also an important resource for our future."

And that's why participation in and support of Cochon 555 goes beyond a celebration of food to a celebration of bio-diversity and a healthier national gastronomic landscape. The chefs at the event will each receive a breed or cross breed of the below hogs (as indicated in the breakout). 

Janelle Eggleston Eco Friendly Foods (the supplier of hogs for the event) said that the farm is working with a variety of genetics and various cross breeds of heritage hogs* including:

• Red Wattle
  
• Berkshire
  
• Duroc
  
• Tamsworth
  
• Poland/China
  
• Chester White
  
• Ossabaw (Spanish Iberico)

Courtesy of Janelle Eggleston*

Nicholas Steffanelli - Mio

100% 0SSABAW ISLAND SPANISH IBERICO

This is the shipwrecked descendant of the Spanish Iberico pig discovered wild after 600 years of isolation on Ossabaw Island off the coast of Georgia. The Iberico is known in Spain for its high fat content, which is superior for making Salumi.

Courtesy of Janelle Eggleston*

Brian McBride - Blue Duck Tavern

"CROSSWATTABAW"= 5WAY FARMERSCROSS which is 5 breeds blended:
[POLAND/CHINA+CHESTER WHITE+DUROC+BERKSHIRE+TAMSWORTH] WITH THE RED WATTLE AND OSSABAW ISLAND SPANISH IBERICO

This combination of five breeds is called the "Farmer's Cross." This is the "Rock Star"  pig touted as "intensely fine swine" by Frank Bruni of the New York Times. When crossed with the Red Wattle and Ossabaw, it becomes even more fatty and flavorful.

Courtesy of Janelle Eggleston*

R.J. Cooper - Vidalia

"DUBERKWATTABAW"

DUROC +BERKSHIRE+RED WATTLE+OSSABAW ISLAND SPANISH IBERICO

The Duroc and Berkshire are English breeds known for a longer loin with nice marbling. Berkshire pork is rich and creamy with hints of nuttiness. The meat is heavily marbled with a thick, delicious fat.

Courtesy of Janelle Eggleston*

John Manolatos - Cashions

"WATTABAW" = 50% RED WATTLE+50% OSSABAW [IBERICO]

This blend of Ossabaw and Red Wattle is know for being flavorful, faster growing and more docile. It also has an external fat cap and characteristic "wattle," which hangs from the jowel.

Courtesy of Janelle Eggleston*

Jamie Leeds - Commonwealth Gastropub

 "DUHAMPWATTABAW"=DUROC+HAMPSHIRE+ REDWATTLE+OSSABAW ISLAND SPANISH IBERICO

The Hampshire is another English breed known in its time for being the perfect pig because of its superior fat-to-meat ratio in the belly and loin, and for its friendly disposition.

*Photos and descriptions courtesy of Eco Friendly Foods and Cochon 555 organizers. The Eggleston's would also like to thank Rebecca Brand of 2911 Productions for the Poster art accompanying each photo.

Eco Friendly Foods provides pasture-raised, "beyond organic" meats to consumers at farmers markets and to restaurants. All of the animals are raised humanely on small family farms throughout the Shenandoah Valley, Virginia.