Q&A with Cook Pigs

Krystina and Mikey Cook, Cook Pigs, Los Angeles

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 pigs for our competition. Meet Krystina and Mikey Cook of Cook Pigs from our Los Angeles event.

What is your farming philosophy?
I have a very unique farming philosophy which is psychology based. My background is MFT and art therapy so I apply my human theories to raising pigs. Completely in conventional but it’s what makes them neutral, happy, and calm therefore producing gorgeous stress free pork.

What is it that intrigues you about heritage pigs?
Everything. Heritage pigs are just better. THeir stories, their past, their meat, their fat.. just them!

What is your favorite pork cut and way to cook it?
Porchetta di testa!

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. Krystina and Mikey Cook of Cook Pigs focus their efforts on raising Duroc. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy. You can find out more about them and get information about where to enjoy the savory gifts of their labor at http://cpmeats.weebly.com.  

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