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Q&A with Legend Meats

Q&A with Legend Meats

Larry Barton, Legend Meats, Austin  
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 Larry Barton of Legend Meats from our Austin event.
What is your farming philosophy?

My farming philosophy, you are what you eat! Therefore, only all natural feed goes into our animals. I was taught by an old timer how to make our hog diet the old fashioned way. One of the first piece of equipment I purchased was a $46,000.00 grinder mixer. We grind whole clean corn and a soybean based premix together to create our feed. No store bought powdery, not sure what is in it feed. When chefs come to visit I will open a feeder and show them the feed. First they smell it, next thing you know they are tasting it! It is human grade food, if not better!

What is it that intrigues you about heritage breed pigs?

I love the Red Wattles and every thing about them! Since all my pigs are raised natural, out of doors, the Red Wattles are very hardy, able to do very well outside. They develop the most beautiful pure white fat, and the best feature is all the intramuscular marbling. All those little pockets or lines of fat melt and cook right into the pork. I have had several chefs say it is the best pork in the world. It is better than any thing else they have ever cooked with! I have many testimonials from them!
What is your favorite pork cut and way to cook it?

Hands down, my favorite cut is my bone in pork chops. I had one of the most famous chefs in the country give me his secret recipe. It is so simple, so easy, even I can do it. Coat them with loads of your favorite BBQ sauce, cover them in brown sugar, set in the fridge for a few hours to overnight , cook them on a grill until pink center. The brown sugar carmelizes the fat, combine with the BBQ sauce..  The flavor is unreal, never in my life have I had a dish so good !!

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 Larry and Legend Meats, please visit  http://www.legendmeats.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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