The traveling throwdown of pork cheffery and heritage-breed swine known as Cochon 555 descended upon San Francisco yesterday on its last stop before the Grand Cochon faceoff at the Food & Wine Classic in Aspen. What did Grub Street learn as a first-time judge? Mostly that the pig is an even more astoundingly versatile animal than we ever knew; that you can, in fact, eat a Red Wattle’s wattle (thanks, David Bazirgan); and that Bar Agricole’s Brandon Jew is a true charcuterie master. As we mentioned earlier, Matthew Accarrino of SPQR took home the prize for a pretty amazing set of dishes. We now bring you some photos, still dripping with pork fat, from official Cochon photographer Huge Galdones.