Tag archive for "pork"

Around Town

Five Little Pigs: Cochon 555

1 Comment 01 February 2011

This past weekend Cochon 555 took over the grand ballroom of Boston’s luxurious Fairmont Copley Plaza for their sixth stop on a ten city tour with the worthy aim of promoting heritage breed pigs for the sake of biodiversity, not to mention their superior flavor. We previewed the event here. Five local chefs were challenged to dish out pork in all its forms to Boston foodies, who also enjoyed wine pairings and watching the handiwork of two of New England’s fastest butchers–Tom Daly of Savenor’s and Rick Lemay of Lemay & Sons Beef–in a pig breakdown competition.

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Around Town

Cochon 555: 5 Pigs, 5 Chefs & 5 Wines

No Comments 25 January 2011

Pork. It’s “The Other White Meat.” But it’s not supposed to be. The chops you pull out of most supermarket meat cases have been cut from commodity pigs, scientifically bred over the past forty years to be lean and basically as much like chicken as possible. They would’ve put wings on them if they could. When we engineer an animal to grow as quickly and have little fat as is possible, we lose most of what made it taste so great in the first place. One of the reasons we saw so much pork belly in restaurants recently is that it’s one cut (unlike the rib or loin) that’s still fatty and thus has a lot of flavor. Disappointingly, it’s now even become common practice to inject many pork cuts with a salt solution before they hit the shelves in an effort to replace some of the flavor that has been removed from it through these breeding practices.

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