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Q&A with Cook Pigs

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.  

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 famil

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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