Cochon 555 Chef Competition Features One of the World’s RareBreeds
January 10, 2018 – The Gloucester Old Spot is a historic breed of hog that was once close to extinction. Now, the pig will be front and center at Cochon555 NYC on Sunday, January 21, at Second Floor, 849 Sixth Avenue, starting at 4pm. Prized for its flavorful fat, dense, rich meat, and superb tenderness, the Gloucester Old Spot for this event is from DeBragga, New York’s Butcher®. Chef Marc Murphy of Landmarc Restaurants, part of the BenchMarc Restaurants group, will be working with this special hog for the competition.
Considered the rarest breed hog in the U.S. and U.K., Gloucester Old Spots are prized for its naturally large proportion of lean meat to sumptuous fat. DeBragga grows the Gloucester Old Spots in New York’s Finger Lakes region beyond ten months of age at slaughter, which is almost double the commodity industry standard. A slow feeding protocol features a blend of primarily barley, corn and soy, and in the fall, including apple pumace, which creates a very special pork dining experience. These hogs are farrowed and raised with access to the outdoors at all times, resulting in very little stress on the animal and providing a humane living environment. They are never given antibiotics (or hormones, as prohibited by FDA). These protocols make a much better return for the farmer, and create the most delicious pork available in the USA.
DeBragga is the largest breeder of Gloucester Old Spot hogs in the United States.They nearly became extinct following World War II, when the shift to intensive pig production reduced interest in pigs that could thrive out of doors. The remaining population nearly became extinct in the 1960s, though it has increased slowly since then. Thanks to breeders like DeBragga and a few dedicated organizations in the U.K. and U.S., these hogs moved from the Endangered Species List to Threatened Status in 2015.
Tickets to Cochon555 NYC may be purchased at http://cochon555.com/us-tour/2018-nyc/..DeBragga, New York’s Butcher®, dry ages and custom cuts the finest naturally raised meats for the New York region’s most discriminating chefs, including Daniel Boulud’s restaurants, Gotham Bar & Grill, Jean-Georges restaurant group, Craft, Cookshop, Roberta’s, Le Bernardin, M. Wells, Prime Meats, Tao, and The Cecil. DeBragga has been the fine meats specialist to generations of legendary chefs. Consumers shop at DeBragga.com.