Partners - Cochon555
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Our gift to you with any purchase of $150 or more: Amethyst wine cooler sleeve, a $25 value. Applies only to orders placed online at lecreuset.com and in Le Creuset Signature Boutiques. Offer not available in Le Creuset Outlet stores. Offer may not be redeemed on past purchases. Limited quantity available.

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Ends May 10, 2015 at 11:59 p.m. PST, or while supplies last.

Free Ship Offer Details

Free Ground Shipping with any order of $50 or more for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at www.lecreuset.com. Offer not available in Le Creuset Outlet or Signature stores.

Offer ends 12/31/15 at 11:59 p.m. PST. At checkout, enter promo code 50SHIPSFREE.

With five prominent chefs, five innovative winemakers and five pig breeds at each event, Cochon555 is the best place we know of to stop and smell the bacon. This delicious "snout-to-tail" series raises awareness and appreciation for heritage breed pigs and breed diversity across the country, concluding at the Grand Cochon festival in Aspen. The exclusive competition is something you have to see to believe, which is why we're pleased to share videos and recipes from the Le Creuset 5-Ingredient Challenge, where attendees attempt to guess the ingredients of dishes prepared by participating chefs — all presented in a Le Creuset enameled cast iron Goose Pot.

Cochon555 logo

 

Le Creuset 5 Ingredient Challenge with Cathy Whims of
Nostrana and Oven & Shaker in Portland, Oregon
 

Lamb Stew

 

Cook, covered, 4 to 5 hours at 350°F:

Lamb

Onion

Olive oil

Rosemary

Anchovies

 

Le Creuset 5 Ingredient Challenge with Matthew Jennings
of Farmstead in Providence, Rhode Island
 

Pork Belly

 

Cook, covered, 4 to 5 hours at 350°F:

Heirloom butterscotch beans

Chicken thighs

Confit pork belly

Benton's country ham stock

Bone marrow

 

Le Creuset 5 Ingredient Challenge with Adam Kaye
of Blue Hill at Stone Barns
 

Pig Feet

 

Cook, covered, 4 to 5 hours at 350°F:

Farro

Carrots

Onion

Pig feet

Ground caraway seeds

 

Le Creuset 5 Ingredient Challenge with Jamie Bissonette
of Toro and Coppa in Boston
 

Tripe

 

Cook, covered, 3 to 4 hours at 350°F:

Tripe

Pig feet

Chickpeas

Basque cider

Kale

 

Le Creuset 5 Ingredient Challenge with Anthony Strong of
Locanda Osteria & Bar in San Francisco
 

Lamb's Neck

 

Cook, covered, 4 to 5 hours at 350°F:

Lamb's neck

Chickpeas

Escarole

Coriander seeds

White wine vinegar

 

Le Creuset 5 Ingredient Challenge with Kelly English of
Restaurant Iris in Memphis, Tennessee
 

Duck Heads

 

Cook, covered, 3 hours at 350°F:

Duck heads

Black beans

Onions

Pepper vinegar

Ground coriander