DEAR FARMER,

Thanks again so very much for all your support and hard work in raising such majestic animals. We know first-hand the amount of passionate energy that is required to create a product you believe in from head to toe.

CALL FOR PIGS + FARM DIRECTORY + SIGNING UP FOR THE WORLD OF COCHON

We are in the process of sourcing and locking in pigs for the 2017 Tour. By read this and filling out the form below, you provide vital information we need to know, it helps guide the team in providing you a service.

REQUIREMENTS BY EVENT

COCHON555 Requirements:
1 pig (190-200#), heritage breed, head-on, skin-on, toes-on, not split, meaning whole, delivered to paired restaurant within 7-10 days of event. Once delivered, must contact Cochon555 with final delivery weight immediately to ensure fair competition amongst all participating chefs. The Butcher pig will be delivered the Friday before the event at the host venue.

GRAND COCHON Requirements: For this event, chefs select a farmer and pig (maximum weight 100#) on their own to work with, and travel with the prepared pig to Grand Cochon. Typically, chefs who win Cochon555 work with that same pig, but it’s their decision.

HERITAGE FIRE Requirements: We are looking for all types of whole animals (heritage breeds, fish, birds, i.e. honestly raised animals), in addition to heirloom vegetables and eggs. All animals are roasted whole from fish to fowl. This is a non-competitive event. Animals will be shared with chefs working as a team, such as Team Goat, Team Lamb, Team Fish, etc… 

HERITAGE BBQ Requirements: 1 pig (170-180# max), heritage breed, head-on, skin-on, toes-on, not split, meaning whole, delivered to paired restaurant within 7-10 days of event. Once delivered, must contact Cochon555 with final delivery weight immediately to ensure fair competition amongst all participating chefs. The Butcher pig will be delivered the Friday before the event at the host venue.

We all look forward to a successful year. Thanks again for all your support of the tour. It’s an honor representing the best farmers in America.

If the media called for a story, how would you be listed in print or online?
PRINCIPAL FARMER NAME *
PRINCIPAL FARMER NAME
PRINCIPAL FARMER CELL PHONE *
PRINCIPAL FARMER CELL PHONE
To arrange delivery, discuss price, invoicing, etc...
If you don't have, make one up for a smile :)
http://
WOULD YOU LIKE TO HAVE YOUR PIG CONSIDERED FOR THE 2017 TOUR? *
Please provide abbreviations.
Please list your most prolific breed first.
YOUR ADDRESS *
YOUR ADDRESS
Please provide the address for receiving payments.
This is the price we would share with a chef, in case our price is different for the event.
$
CAN YOU HIT THE 200LBS. REQUIREMENT BY THE SELECTED DATE ABOVE? *
We can only accept animals between 180-200lbs. for competition. We need to keep a fair competition for all chefs, so accurate weight is a priority.
CAN YOU GET OFFAL KITS FROM YOUR PROCESSOR? *
We know some processors don't. We like our pigs delivered with organ kits.
CAN YOU KEEP BLOOD AFTER PROCESSING? *
We know some processors don't. We like our pigs delivered with a bucket of blood.
Please list "new farm" if you are just getting started
Please explain in detail...
Sometimes chefs want to know the diets so they can develope a thoughtful menu around the pig.
List woodlots or pasture grazing, if you want to share hobbies too, that's cool, they like dancing, fishing or just plain old exercise routines.
Expanding to Butcher Shops, Retail, Online, State Expansion, Regional Expansion, etc; please provide abbreviations.
WHICH EVENT IS CLOSEST TO YOU? *
WOULD YOU BE INTERESTED IN DONATING A PIG FOR THE BUTCHER DEMO, WHERE 100% OF THE PROCEEDS RAISED WILL BENEFIT PIGGY BANK? *
A letter of in-kind donation will be provided on behalf of Piggy Bank to be used for tax purposes to which you can apply the full price per pound of the pig.
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