The highly anticipated futuristic saga hits theaters March 23, but our tournament of survival begins now as Michael and Bradley strategize how to tame a 200 pound hog they have never worked with in the kitchen before: the Ossabaw.
I’m speaking of course of their upcoming entry in the Cochon 555 competition, hitting Miami on April 1 at the Four Seasons Brickell. To satisfy my curiosity about the main ingredient all of which they must use to wow 20 judges and a ravenous crowd, I rang hog farmer and owner of Black Hill Ranch, Felix Florez, a sommelier by trade, but now passionately converted to raising seven breeds of hog, with the perfect hog in the works, on his 10 acre ranch in Houston, Texas. His family had always been into cattle ranching, but it was his work in the restaurant business since about 18 years old that ultimately led him to his calling.
“Because I’ve been in restaurants so long one of the things I noticed is how much product we were bringing from outside, and it never made sense to me why we weren’t using more that was local,” he explains. “So I made up my mind to get a piece of land and put animals on it and do what the best ranchers in the world were doing. I did a lot of studying what they were doing in Spain and Iowa.”