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Q&A with Mountain Valley Farm

Q&A with Mountain Valley Farm

Suzy Wright, Mountain Valley Farm, Atlanta  

Farmers are the very heart of the Cochon555 tour. As part of our new Spotlight series for guests past and present, we take you behind the scenes for a Q&A with those who provide the beautiful and delicious pigs for our competition. Meet Suzy Wright of Mountain Valley Farm from our Atlanta event.

What is your farming philosophy?
Our goal is to provide the best life for our pigs and thus the finest pork for our customers by being personally involved with every aspect of the process, from freedom in wooded compounds to harvest, and from butchery to presentation of the finished product to customers at our farm store here on our family farm.

What is it that intrigues you about heritage breed pigs?
We raise heritage breed pigs, a mix of Berkshire, Hampshire and Yorkshire, just as our family has done here on our farm since 1840, with the goal of preserving all of the lucious fat and flavor found in a real pig.

What is your favorite pork cut and way to cook it?
Our favorite cut would have to be thick bone-in chops covered with a balsamic vinegar/bone broth mixture, simmered low and slow.

The root of all Cochon555 events is the community of small and family farmers whose sacrifice and talent results in the heritage breed pigs we celebrate. For more information about Suzy and Mountain Valley Farm, please visit www.grassfedgeorgia.com

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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