Poggio’s Chef Peter McNee is San Francisco’s “Prince of Porc” after winning the Cochon 555 challenge on June 14th with his menu of 13 pork dishes all created in a 6 day period.

The Pig
110 lbs.
Berkshire/Yorkshire Pig
Devils Gulch Ranch, Nicasio (Farmer, Mark Pasternak)

The Poggio Menu
“Salumi”
Salame cotto
Mortadella
Ciccioli
Smoked “pigstrami”
Pork liver terrine
Semolina crackers

“Tongue in Cheek”
Rolled pig head terrine of tongue, cheeks, ears and face, grappa soaked cherries, baby dandelion greens

“Trotter Tots”
Crispy fried coquettes of pig troffer, belly, neck and skin with pea brain aioli, pig salt

“Blood and Chocolate”
Zampone/cotichino with lentils, stuffed with blood and chocolate, apricot mostarda

“Pig-Haggis”
Braised stuffed pig stomach with blook, kidneys, liver, heard and steel cut oats, nips and tatties

“Porchetta”
Wood-fire roasted pig belly and loin with fagioli all’uccelletto

“Dolce Forte”
Pig liver mousse with chocolate ganache
Yellow peach crisp, with smoked fatty pig belly and lard crumble
Sweet pig gelatine “belly jellies”

The Challengers
Ryan Farr, 4505 Meats
Nate Appleman, A16
Staffan Terje, Perbacco
Ravi Kapur, Boulevard