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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
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