Comments on: A Swine Time at Cochon 555

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Fri, 11 Jun 2010 14:58:42 +0000

What a truly awesome event and wow – that food, those photos? I am swooning!

By: vanillasugar

vanillasugar — Thu, 10 Jun 2010 00:43:04 +0000

you got me thinking: how many breeds of swine are there? i never thought about breeds declining. what a great read. love the sushi pic though…

By: Mrs. L

Mrs. L — Wed, 09 Jun 2010 20:20:19 +0000

So jealous. Would love to have been able to go and taste all those goodies.

By: Moe Rubenzahl

Moe Rubenzahl — Wed, 09 Jun 2010 04:36:32 +0000

My friend Mike e-mailed me to say he couldn’t believe I hadn’t commented on this one! He knows pig is my favorite.

I loved this article and the courage to post pictures that show the processes most people don’t want to see, that take it from on the hoof to on the plate.

Sure would like to find a local source for heritage pork. Great descriptions. I want pork with fat in it!!! Anyone know a south bay source?

And to Mike I say: “Oinnk-oink” which is hog for “thank you.”

By: Lorraine @NotQuiteNigella

Lorraine @NotQuiteNigella — Wed, 09 Jun 2010 04:02:37 +0000

Oooh I was so hoping that you’d cover this in a separate story! Check out the knives on his side pocket! The dishes look wonderful too