Gallery: Seattle: Judging Cochon 555, the Super Bowl of Swine

Cochon 555
Cochon 555
Vegetarians, you might want to click away now.
Yes, dinner has a face
Yes, dinner has a face
Josh Graves from Olympic Provisions in Portland, Oregon, and Brandon Sheard from Seattle's Farmstead Meat battled it out in a butcher's competition. The crowd of 300-plus ate it up.

[Photograph: Luuvu Hoang]

Cochon 555 Official Ballot
Cochon 555 Official Ballot
Chefs were judged on presentation, utilization of pig parts and taste. It was a challenge to pick a winner because everything tasted porktastic.
Snacks
Snacks
VIPs (very important piggies?) were treated to strips of bacon as a warm up to the big pork fest that is Cochon 555.
Rachel Yang's pork belly
Rachel Yang's pork belly
It wore a fiery kimchi crown. "Serving it room temperature might seem kind of strange, but it really melts in your mouth," she told judges. And, yes, it did.
Ethan Stowell's pork belly crostini
Ethan Stowell's pork belly crostini
Topped with pickled apples, quite a pairing.
Please pass the pig blood ravioli
Please pass the pig blood ravioli
Seattle restaurateur Ethan Stowell's dark pasta was stuffed with "every part of the pig," he explained, and was topped with crispy pig's skin.
Scrapple Bomba
Scrapple Bomba
Holly Smith from Cafe Juanita added a savory zabaglione to her Scrapple Bomba. "I almost forgot about this, but you've got to have eggs with your scrapple," she said.
Pork Fanboy
Pork Fanboy
One of the 300-plus pork fans who showed up for Cochon 555 in Seattle.