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Grab tickets to the porkfest “Cochon 555” this Sunday, February 11. The giant pork festival rolls through town bearing BBQ, whiskey


I attended the Memphis Cochon555 in 2012, a relatively new event dedicated to educating you and me and chefs and farmers about heritage breed pigs. I snacked on bacon sticks with bacon whisperer Alan Benton, sipped bacon-infused cocktails with USA Today food writer Larry Olmsted and watched a few dozen chefs get porky with wood-burning grills. Eight years later the Cochon555 is pulling into Dallas with its nose-to-tail culinary tour and a renewed dedication to heritage pig cookery, supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock.

The DFW tour stop arrives at the Four Seasons Las Colinas this weekend, where chefs will be cooking pigs, you get to sample the 1500 pounds of bbq pork, and everyone gets to slug shots of whiskey and wine. Proceeds benefit Piggy Bank, a “farm-in-the-making devoted to sharing free heritage breed genetics with small family farms.” Tickets for general admission start at $130; VIP tickets (early admission + exclusive snacks and drinks) are $200 here.

 Four Seasons Resort and Club Dallas at Las Colinas, 4150 N MacArthur Blvd, Irving; 4 p.m. for VIP entry, 5 p.m. for General Admission 

 

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