Cochon 555 Coming to DC

Well fingers crossed. Cured DC has applied to volunteer at COCHON 555 this Spring. What’s Cochon 555 you ask? Well, if you can imagine dozens of butchers jacked up Ossabow pork cracklins’ and bourbon, dancing with various assorted cleavers, and massive amounts of delicious pig being artfully deconstructed before your eyes in a timed trial across several states, basically, the Olympics of butchery, then you kind of have an idea of what Cochon 555 is.

In its 5th year, COCHON 555 is a 10-city culinary competition and tasting tour. Fifty chefs are selected to prepare a ‘snout -to-tail’ menu created from heritage breed pigs. The ten local winners are flown to the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Three other national events–Cochon All-Star, Cochon Heritage Fire and a BBQ competition–also focus on whole animal utilization. At the DC stop, five local chefs will prepare a menu from the entirety of one 200 pound family-raised heritage breed of pig, nose-to-tail. Twenty judges (culinary luminaries) and 400 guests help decide the winning chef by voting on the “best bite of the day”. The winner will be crowned the Prince of Porc and will compete at Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

The festival-cum-competition touches down in DC on April 7th, and if the starts are aligned, Cured DC will be there dressed in whites, running hams from table to table, lugging buckets of offal or hell, maybe just sharpening knives–but come hell or highwater, we’ll be there. If you’re interested and maybe don’t want to get wrist deep in pig guts, and prefer your meat dressed in tasting size, you should buy a ticket here, and we’ll see you there!

BIG NEWS – Cured DC Moved into Union Kitchen!

Big news friends! Cured DC is moving into Union Kitchen in Washington, DC, a culinary incubator that has been praised in the Washington CityPaper, honored by Mayor Gray’s office and is just steps from the growing artisan food scene at Union Market! After three years of self-training, apprenticing to Mike Smollon (Annapolis), we took the plunge and will be immediately moving into production. More on how you can get your hands on our premium, natural/grassfed cured meat and aged steaks soon!