Toronto Went Whole Hog Over The Weekend

The annual touring tournament of pork cookery, Cochon 555, rolled into Toronto over the weekend for its first-ever event north of the border. Five local chefs — Parts & Labour's Matty Matheson, Momofuku Shōtō's Mitchell Bates, Le Sélect Bistro's Albert Ponzo, Fidel Gastro's Matt Basile and Dailo's Nick Liu — competed to see who could create the most epic six-course meal from one whole heritage pig each. In the end, the judges crowned Ponzo as the premier "BBQ King" of Canada's Hogtown. Attendees were also treated to a tasting of barbecue dishes by notable chefs from all over. Here are some highlights:

Danny Smiles of Montreal's Le Bremner, Montreal prepares his shish taouk. (Photo courtesy of Galdones Photography/Cochon 555.)

Erik Anderson of Brut in Minneapolis chops his charred hog. (Photo courtesy of Galdones Photography/Cochon 555.)

Hog platter by Jason Franey of 1833 in Monterey, California. (Photo courtesy of Galdones Photography/Cochon 555.)

Whole-pig mortadella, pistachios and truffle from John Jackson and Connie DeSousa of Charcut in Calgary. (Photo courtesy of Galdones Photography/Cochon 555.)

Pork asado sandwiches by chef Matthew Jennings of Townsman in Boston. (Photo courtesy of Galdones Photography/Cochon 555.)

Winning chef Albert Ponzo of Le Sélect Bistro accepts his trophy from Cochon 555 founder Brady Lowe. (Photo courtesy of Galdones Photography/Cochon 555.)

DJ Lord entertains the crowd at Toronto's Evergreen Brick Works. (Photo courtesy of Galdones Photography/Cochon 555.)

Chef Michael Hunter of Antler in Toronto serving salmon skewers. (Photo courtesy of Galdones Photography/Cochon 555.)

Sanagan's Meat Locker hosts a pop-up butcher shop with proceeds benefiting local culinary students. (Photo courtesy of Galdones Photography/Cochon 555.)