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Q&A with Augustus Ranch Meat Company

Q&A with Augustus Ranch Meat Company

Kent Schoberle, Augustus Ranch Meat Company, 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 Kent Schoberle of Augustus Ranch Meat Company from our Austin event.
What is your farming philosophy?
We strive to create low stress, natural conditions for our animals. Quality feed and outdoor living creates a great end result and requires no antibiotics or added hormones, ever. It takes longer to raise and finish our animals this way, but that’s just a normal part of creating better flavor.
What is it that intrigues you about heritage breed pigs?
We are looking for a darker, richer meat with plenty of fat. There is just no comparison to conventional, modern pork in this regard. The animals may be smaller and slower growing, but we will choose quality over quantity every time.
What is your favorite pork cut and way to cook it?
Pork shoulder, particularly the upper region (pork butt), is highly versatile and delicious. Whether creating a dried, cured product or cooking it whole for several hours until completely fork tender, you can’t go wrong.
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 Kent and Augustus Ranch Meat Co., please visit www.augustusranch.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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