Where to Purchase Cook Pigs Heritage Pork

Fine dining establishments, premium butcher shops and more places coming soon.

Our approach to raising the finest quality pork

Heritage pig raising, at Cook Pigs Ranch it’s both an art and a science… and a labor of love

Serving food service and specialty markets

Offer your guests and
customers something
extraordinary

Spring Special – Only while supplies last!!

We are focusing on serving your health this spring!

Our mission is to raise our pigs in a manner that keeps them happy, healthy and stress free. We feed our pigs a healthy diet of natural feed and produce to ensure optimum health and they are all free to roam and pasture at Cook Pigs Ranch.

We want to support you in kicking off Spring on the right hoof. We put together a Spring Special package consisting of our favorite cuts for a limited time only. The package includes:

  • 3-4 pound Butt Roast
  • 2 pounds pork chops
  • 2 pounds ground pork
  • 2 pounds pork tenderloin

We wish we could provide this to all of our customers but due to limited quantities it is a truly first come first situation.

Click here to reserve your Spring Special!!

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Fourth Win at Cochon 555

Fourth win at Cochon 555

2015 Win for Cook Pigs Ranch Heritage Breed Pork at the Cochon 555 in Los Angeles

Teamed with Cook Pigs’ Large Black pig, Chef Walter Manzke prepares winning dishes at annual culinary competition.

Los Angeles, CA – March 31, 2015 —Cook Pigs Ranch, a heritage pig ranch operation based in Julian, California, provided the winning pig for the culinary creations of Chef Walter Manzke of Republique for Cochon 555-Los Angeles last Sunday, marking the fourth win in as many years for Cook Pigs pork.

“We’re honored to share this Cochon 555 win with Chef Walter Manzke,” said Krystina Cook, Owner of Cook Pigs Ranch. “Walter’s talent as an innovative chef made the most of our award-winning pork. Walter walks his talk about eating sustainably and the farm-to-table movement that is close to our hearts at Cook Pigs Ranch. So this win is for everyone who supports the local family farm, and champions the raising of heritage breed pigs.”

“I use Cook Ranch pigs at both of my restaurants (Petty Cash and Republique),” said Chef Walter Manzke. “They’re the best pig farm in Southern California.”

At this year’s event, butchers from the Cook Family Butcher Shop participated in a butchering demonstration called the Pop-up Butcher Shop, displaying the artistry of carving a French roast, tomahawks and pork chops, while raising money to support culinary students from Le Cordon Bleu.

Cook Pigs Ranch won the competition in 2012 with Ben Ford, from the Ford’s Filling Station, in 2014 with Ray Garcia, from Fig, again in 2014 with Ray Garcia at the Grand Cochon in Aspen, and in 2015 with Manzke, from Republique. Chef Ray Garcia won the Grand Cochon in Colorado with a Cook Pigs Berkshire Pig. He was crowned “King of Porc” for 2014 after the cook-off with the ten finalists from the nationwide Cochon event.  For more information on the event, see their website.

Walter and Republique

Cochon-555: Cook Pigs Ranch and Chef Walter Manzke of Republique

We are thrilled to be teamed up with Chef Walter Manzke of Republique for the upcoming culinary competition, Cochon 555 – Los Angeles.   A native son of San Diego, Walter will be using heritage pork from Cook Pigs Ranch in his entry.

For more information, click here.