Cochon 555 celebrates family farms, heritage breed pigs and today's emerging chef community. Attendees of this culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement — notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.

Cochon 555 Houston features five chefs cooking five pigs in a friendly competition for a cause. This year's competing chefs are Erin Smith of Main Kitchen, Ronnie Killen of Killen's BBQ, Brandi Key of Punk's Simple Southern Food, Mark Decker of Down House and Ryan Pera and Morgan Weber of Coltivare. The five chefs, champions to whole hog utilization, will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges. The winner goes on to compete for the title of "King or Queen of Porc" at the tour finale, Grand Cochon at Snowmass/Aspen in June and rewarded with a four-day wine experience in Rioja, Spain.