Wow 10 years have passed since we indulged in Heritage Fire. We came. We inhaled. Then we inhaled untold amounts of barbeque while watching butchery demonstrations at this production of Cochon 555. We gathered at a winery in the Napa Valley to eat every type of heritage pork imaginable, smoked, cured, BBQed right there among the grape vines. Even more than the massive amounts of fall-off-the-bone meats, I remember learning to appreciate German Rieslings at a tasting…yes, ironic, that we were in California’s wine country! From the archives, enjoy the scents, tastes, and talents of this snapshot in delicious food history and community which, I’m excited to see, Cochon 555…