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Q&A with SpringWolf Farms

Q&A with SpringWolf Farms

Kristin Bailey, SpringWolf Farms, Minneapolis  
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 Kristin Bailey of SpringWolf Farms from our Minneapolis event.
What is your farming philosophy?

We raise good food, in good ways. We combine the best of modern and, traditional farming practices into a sustainable model that respects our animals and allows them to flourish, behave naturally, and be content. Happy pigs are tasty pigs!

What is it that intrigues you about heritage breed pigs?

They are so much FUN. They are personable, intelligent and so hilarious. I know which hog is looking for a belly rub and which one is looking to “wrestle” (which is more fun for me when they are under 100lbs). I love that they are able to thrive in our pastures during all kinds of weather. And, let’s not forget; they are incredibly tasty!

What is your favorite pork cut and way to cook it?

Favorite cut… That’s tough to pin down; it’s ALL scrumptious! Ways to cook them? That’s easy; simple seasonings followed by simple cooking methods are always a winner. A bone-in chop, lightly seasoned with just, salt and pepper, on the grill (even in -20 MN winter) really lets the flavor of the pork shine through.

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 Kristin and SpringWolf Farms, please visit  www.SpringWolfFarms.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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