Templeton Rye, the famed small-batch distillery out of Templeton, Iowa, has chosen 25 of the top chefs around the country, including Stephanie Izard (Girl and the Goat), Ben Ford (Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking), and now Ironside’s executive chef Jason McLeod to showcase their 25 heritage breed duroc pigs.

Dubbed the Heritage Pork Project, the process began earlier this year when Templeton arranged for 25 duroc piglets to be raised on a farm near the distillery and fed a specially designed diet that includes spent grain mash from the production of Templeton’s rye whiskey in hopes it will affect the pig’s flavor.

The distillery received hundreds of order requests from four different countries for the 25 pigs. Templeton president Scott Bush sorted through the inquiries and chose recipients. Ironside’s chef Jason McLeod is the only chef in San Diego who will receive one, and we will showcase the prized pig through an elaborate, multi-course family-style menu featuring creations from executive chef/partner Jason McLeod and chef de cuisine JoJo Ruiz. From snout-to-tail, Ironside’s team will utilize all parts of the pig and will complement the dishes with desserts, special breads, and signature cocktails made with Templeton Rye.

Seating is limited to 25 attendees each night.