Pork jelly, unmolded onto leafy greens, as presented by Beacon Hill Bistro's Jason Bond. Cochon555 chefs were sent heritage breed pigs the week before the event. Heritage hogs, some of which were raised centuries ago, started to disappear in the last century in favor of breeds that can survive factory farm conditions. The heritage breeds are starting to get more attention from chefs and farmers.
(Aram Boghosian for The Boston Globe)