Slideshow: Scenes from Cochon 555, NYC

The Winning team from A Voce
The Winning team from A Voce
Chef Missy Robbins (center) with sous chefs Adam Nadel and Hillary Sterling won the audience over with their Italian-inspired menu including pig's head terrine, prosciutto cotto, polpetti meatballs, and bacon-filled tortellini.
Sara Bigelow from the Meat Hook
Sara Bigelow from the Meat Hook
With saws, picks, and boning knives, Sara took apart an entire Berkshire hog from Percy Thomson Meadows to the delight of the crowd, who could buy raffle tickets to win the butchered parts.
Missy Robbins of A Voce's Winning Menu
Missy Robbins of A Voce's Winning Menu
We're big fans of Missy Robbins, but she really outdid herself with this menu: Testa (pig's head terrine, calabrian chili, lemon, and marjoram), Fegato (a smoky and sweet liver, cippoline, dried grapes, pine nuts, and balsamic bite), Prosciutto cotto (ham and egg, black truffles, and fontina), Polpetti (meatballs with ricotta, amazingly fragrant fennel pollen, and San Marzano tomatoes), Tortelli (bacon filled pasta, pork brodo, and brussels sprouts) and Stufato (feet, skin, cicerchie, and whipped cotechino).

Robbins said her Berkshire hog from Vermont Heritage Grazers helped her branch out to learning some new techniques, like making bacon in only 5 days and curing her own prosciutto.

Crispy Pata from Lea Cohen of Pig & Khao
Crispy Pata from Lea Cohen of Pig & Khao
Leah's entire team embodied the "eat this!" friendliness that all pork-pushers should master. While we appreciated the smoky punch of her spiced chicharron and the "somehow this works" combo of fat-washed rum and glazed pineapple in her potent shooter, it was this crispy pata that scored highest by our count: the liver sauce added a bit of spice, microgreens brightened the entire dish, and pickled green mango brought a sweet acidity that helped cut through the melting, fatty pork.
Olde Salt Oysters from Rappahannock River Oysters
Olde Salt Oysters from Rappahannock River Oysters
Evidently oysters crave a balance between clean rivers and salty bays, and where they've decided to settle is rather distinguishable by the way they slurp. Rappahanoock River Oysters in Virginia focuses on history, quality and sustainability, and their Virginica oysters are heavily monitored for ideal salt and temperature levels to bring the sweetest, saltiest, freshest oysters to the table. They shucked both sweet oysters from the brackish Rappahannock river and Olde Salts from nearer to the ocean, with a salt level at 35 parts per 1000.

"They're very good", a passerby shot in my ear, just in case I was on the fence. I wasn't—they're killer.

Shanna Pacifico from Back Forty West
Shanna Pacifico from Back Forty West
The Brazilian flare on Shanna's menu brought a touch of heat that her Tamworth hog from Brambly Farms in Massachusetts could totally handle. Her cheese-and-bacon-stuffed pastry was insanely rich, but the light touch of her earthy feijoada with sauteed kale and smoky black beans really hit home.
Chef Elizabeth Faulkner from Krescendo
Chef Elizabeth Faulkner from Krescendo
Chef Faulkner cured the pork belly from her Red Wattle for three days before confiting it down, and used the lard for the biscuit underneath.
Sara Bigelow from the Meat Hook
Sara Bigelow from the Meat Hook
100% of the raffle ticket proceeds for the butchered Berkshire went to benefit the culinary students at the CIA who helped with the event.
A Berkshire hog in all its parts
A Berkshire hog in all its parts
Butcher Sara Bigelow from The Meat Hook took apart this entire Berkshire hog from Percy Thomson Meadows. Here's the spread that was raffled off with owners Kenny and Dana Assard.
Cheese Bar from Enjoy Craft American!
Cheese Bar from Enjoy Craft American!
When you're inhaling plates of pork, there's no reason not to take a break to pair some beer or wine with a billion cheeses. Rogue and Vermont creameries brought some stellar offerings, but the Humboldt Fog and Midnight Moon from Cypress Grove once again prevailed with creamy stank and melting sweetness.