Whatever your event is, we can’t always be there, but our pork can! . Treat your friends and family to award winning Dogpatch Farm pork. Not only does it taste great, but we like to think it’s a great story too because together we can make a difference.

  • Dream it.

    Boston, Cochon 555 Heritage BBQ ~ It all began with a dream team, Chefs Matt Jennings, Will Gilson, Colin Lynch, David Bazrigan and Matthew Gaudet.

    The pig was Levi, a Mulefoot hog and he couldn’t have asked for a better tribute. Maybe it was the pig skin noodles? Of all the Cochon 555 events, this one felt like home, it was Boston after all and I grew up just 35 miles north of there.

    The Deporkables took home the trophy!

    Next stop should have been Chicago for Grand Cochon, but alas….

  • NYC

    We’ve been a part of the NYC Cochon 555 numerous times. Each time I bring along a different family member to enjoy the food and drink which are all so plentiful and just out of this world. Each one has been absolutely delicious. Thanks to Chef Hillary Sterling/Vic’s (2016), Chef Ryan Bartlow/Quality Meats (2017), Chef Bryan Hunt/Temple Court (2018) , Chef Allan Walker- Hodkin/The Grey Dog (2019) , and Chef Garth Jobb/Hudson & Charles (2020)

    We’ve also been fortunate to have Chef Ayesha Nurdjaja prepare our pigs at a couple of other NYC events.

  • Other Highlights

    We’ve also supplied pigs to chefs Brendan Joy/Steele & Rye and Jameson Poll for the Cochon 555 Heritage Fire event in Newport, RI (2018)

    We’re thankful for some special feature dinners along the way. The crew from Post 390 (Boston) came to visit, photograph and video me and my pigs before one of their Farm to Post dinners featuring my pork. Grace (Portland) may have made my favorite pork belly so far, though it tied with the paella. We were featured at Gather in Yarmouth too.

    Numerous great chefs came together to help me raise funds for Suicide Prevention after losing my best friend, chefs Jethro Loichle, Nick Duetmeyer, Brian Young and David Vargas. And thanks to another great chef (Evan Mallet) for sharing his mother’s recipe for Country Style Ribs, I cooked them myself for an event at Heart 2 Harvest Farm to raise money to help ensure a women’s right to choose.