Chef John Horne (Canoe, Toronto) and his Gaspor St Canut Farms suckling pig cooked asado-style (Courtesy of Galdones Photography/Cochon 555)
Chef John Horne of Canoe in Toronto and his Gaspor St Canut Farms suckling pig cooked asado-style. (All photos courtesy of Galdones Photography/Cochon 555.)

The annual touring tournament of pork cookery, Cochon 555, rolled into Toronto over the weekend for its first-ever event north of the border. Five local chefs — Parts & Labour’s Matty Matheson, Momofuku Shōtō’s Mitchell Bates, Le Sélect Bistro’s Albert Ponzo, Fidel Gastro’s Matt Basile and Dailo’s Nick Liu — competed to see who could create the most epic six-course meal from one whole heritage pig each. In the end, the judges crowned Ponzo as the premier “BBQ King” of Canada’s Hogtown. Attendees were also treated to a tasting of barbecue dishes by notable chefs from all over. Here are some highlights: