At the Cochon555 event held last week, chef Joseph Margate of Clink, in the Liberty Hotel, which hosted the event, served pork fritters over pork broth. Margate was one of five chefs to participate in the fundraising event. Guests paid $125 each to sample the nose-to-tail fare. At the end of the evening one chef was crowned Prince of Porc.

Read the Globe story: This little piggy won a prize (April 15)