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Adam Sappington demonstrates his head-to-foot hog finesse, a culinary process he performs weekly at his Country Cat restaurant in the Montavilla neighborhood.

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Hungry guests gather at the VIP reception before Cochon555, a cooking competition to promote heritage breed hogs held March 1 at the Ecotrust building in Northwest Portland.

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Brady Lowe of Taste Network, a national company that promotes cultural events focused around artisan wine and cuisine, holds court at Cochon555.

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Carolina Uribe of Taste Network speaks up about heritage hogs and pig diversity.

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Damian LaBeaux and Andrew Biggs (l-r) of the Heathman Restaurant & Bar whip up mouth-watering appetizers at the VIP tasting.

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A variety of artisan cheeses from Steve’s Cheese accompany the pork parade.

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Shane Feirstein and Steve Jones (l-r) of Steve’s Cheese celebrate National Pig Day.

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Guests tuck into pork dishes and witness hog preparation at Porta restaurant’s station.

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Chef Gabriel Rucker of Le Pigeon serves slow roasted pork shoulder and tripe-stewed beans.

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Chefs at Porta restaurant’s station prepare samples for the guests.

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Chef John Gorham of Toro Bravo feeds the masses at his station. Smoked ribs and pork shoulder with homemade sauerkraut are among the tempting entrees.

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Chef Vitaly Paley of Paley’s Place prepares his winning recipe that included five-day cedar smoked prosciutto, and bacon hollandaise, among other dishes.

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