This was a true Pork festival using only heritage breed pigs showcased in a culinary competition with local chefs and restaurants. The setting was at the amazing Culinary Institute of America Greystone campus in Napa Valley, California. The basic goal was to have five chefs prepare pork inspired dishes from five different pigs and yes they even used them in desserts. My Chef buddy John Fink of The Whole Beast Catering Company was given the challenge of cooking two whole 55-60 pound heritage pigs from St-Canut Farms, Quebec, Canada. The were a Yorkshire breed called Porcelets de Lait. The pigs were both brined, one with Chardonnay wine and apples and the other with Zinfandel wine and Tangerines. Chef John used a borrowed a rotisserie smoker from a friend and with the addition of Almond wood and old wine barrel stakes cooked them slowly all afternoon. I really think these fine pigs stole the show when they were wheeled through the room and the crowd went crazy. 30 minutes later they were craved and served to crowd.