Go Whole Hog at This Year’s PigOut 3.0 Festival

Pig, whiskey, and whiskey-flavored pig at Costa Mesa’s annual pork festival

Premium pork and premium whiskey, sounds like a match made in heaven, right? At this year’s PigOut event, a pork-centric food event in Costa Mesa held on Sunday August 24, fans of both indulgent ingredients have reason to be excited.

For an enticing tale of origins, let’s narrow our focus to the Duroc pig, the main event at this year’s PigOut 3.0 at the California Scenario in Costa Mesa, which features 7 bartenders and 15 chefs from around So-Cal. This particular 250-pound swine stems from the Templeton Rye Heritage Pork Project in Iowa, where the specialty breed is fed an enhanced diet using spent Rye mash in hopes of imparting a smoky whiskey flavor. And check this: only 25 of these hogs are in existence.

The Duroc will undoubtedly be the star of the show, drawing serious pork lovers from near and far. But several other activities are planned to educate curious eaters. Mike Puglisi of Electric City Butcher will be leading a pig deconstruction demonstration. There will be an open Q+A session with a pig farmer, and passersbys can fine tune their carving skills at a knife demo. If that weren’t enough, PigOut 3.0 will also be live auctioning butchered cuts of the pig to members of the crowd. Game on.

Unlimited food and cocktail samplings are offered from 3 p.m. to 7 p.m., including creations from Ink. and Mozza Pizzeria. For additional information on the event, and to purchase tickets ($75-$100), please visit www.100eats.com/pigout