Butcher Joel Cox breaks down a whole hog for attendees. Johnson and Wales student Charlie Nadier looks on. For the Cochon555 event, five chefs were each given a heritage breed pig. Participating chefs were Jason Bond of Beacon Hill Bistro, Joseph Margate of CLINK (the restaurant is located in the Liberty), Jamie Bissonnette of Toro, Tony Maws of Craigie on Main, and Matt Jennings of Farmstead Inc. in Rhode Island.
(Aram Boghosian for The Boston Globe)