This past Sunday, L.A. had its first taste of Cochon 555, the nationwide tasting event that showcases five restaurants preparing dishes using five heritage hogs. Held at Downtown’s St. Vibiana’s Cathedral, the event gathered swine-enthusiasts to feast on an unholy assemblage of porky creations, from Tim Goodell’s pork-fat ice cream at Public Kitchen’s station, Ben Ford’s pork belly, and candied pig skins from The Bazaar to jars of bacon spread out on every table from La Quercia and Mozza’s nose-to-tail salami that helped chef Chad Colby take first prize. The event was not completely without its hitches, with long lines that patiently waited only to encounter missing menu ingredients from all but Goodell’s restaurant. Still, from the opening butchering demo by Lindy & Grundy to the final roast that found Neal Fraser roasting a whole porcelet de lait, it’s hard to imagine any belly left less than stuffed with pork. Take a look at the day’s dishes, participants, and unlucky pigs in our slideshow of L.A.’s first Cohon 555.