RBR News | June 27, 2014
June 27, 2014
Around the Ranch
Cochon 555 is a national culinary tour that brings five chefs, five heritage-breed pigs, and five winemakers together for a friendly competition. Cochon 555 events connect the farmer, the chef, and the consumer in an effort to raise awareness of heritage breed pigs and to promote breed diversity of animals in communities nationwide. The competitions take place in 10 cities across the United States and the winner of each event is invited to the finale, Grand Cochon in Aspen, which took place on June 22nd this year. Rock Bottom Ranch has been honored to participate in several of these events in the past and was honored to provide a pig for the butchery demonstration at this year’s Grand Cochon.
The Cochon events raise awareness of family farms and heritage breed pigs, celebrating the hard work that it takes to get these incredible pigs to market. But, what exactly is a heritage breed pig?
“Heritage breed pigs come from bloodlines going back hundreds of years when livestock was raised on multi-use, open-pasture farms. Because of their lifestyle and inherent genes, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavors and creamy fat.
Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices. As a result, they are in danger of being lost forever. As fewer heritage breeds are grown, their gene pool decreases, and some breeds are now becoming critically rare. In today’s commercial market, heritage breeds cannot compete with commodity pigs.”
– Cochon 555, A Comprehensive & Delicious Field Guide to Heritage Breed Pigs
Along with Chef Bill Greenwood from Beano’s Cabin in Beaver Creek, we hosted a pop-up butcher shop at the Grand Cochon Event last Sunday. We butchered a beautiful Large Black pig, raised at Rock Bottom Ranch, and the cuts were auctioned off to raise money for the volunteer students from Johnson and Wales University in Denver.
It is so great to be involved in events like this where guests can enjoy and celebrate local food, the process involved in getting dinner on the table, and the many producers – chefs, farmers, winemakers, cheesemakers – who work hard to do so. We cannot wait until the next Cochon 555 event in Denver next March.
Visit us at the Basalt Sunday Market from 10AM-2PM in downtown Basalt on Sunday. Rock Bottom Ranch has a full inventory of chicken, pork, lamb and Crystal River Meats beef. Lots of fresh salad mix will be available as well.
The first batch of pasture-raised whole chickens is now available, as well as our delicious non-GMO, Animal Welfare Approved chicken and duck eggs.
A full pork inventory is now available including chops, shoulder roasts, ribs, bacon, smoked hams, fresh ham roasts, and several flavors of sausage.
Lamb cuts include frenched racks, chops, shoulder roasts, ground lamb and bratwurst.
Purchase at the Ranch Monday-Friday 9AM-5PM, and Saturday from 9AM-1PM.
Visit us at the Basalt Farmers’ Market on Sundays from 10AM-2PM.
~ Jason Smith, Rock Bottom Ranch Director
Join us for Farm Tours Monday – Saturday at 11AM. For questions about Rock Bottom Ranch please email Jason at firstname.lastname@example.org.