Skip to main content
You have permission to edit this article.
Issue no. 29: Heritage pork in Virginia

Issue no. 29: Heritage pork in Virginia

  • Updated
  • 0
  • 1 min to read

Feast and Field heads to Virginia to meet the family behind one of the East Coast’s most respected pork producers, Autumn Olive Farms, and we speak with the owner of the Organic Butcher, one of the farm’s expert purveyors. We explore what makes for happy, healthy swine, and all signs point to heritage. Not sure what this industry term really means? We’re breaking down the history of the pig in the U.S., and the high standards required to raise quality pork on foraged food. If you don’t know your loin from your ribs, we break down the cuts and share the best cooking method for each.

We also look into why pork belly is popping up on trendy restaurant menus across the country for reasons other than its delicious fatty flavors and give quick tips on how to make it at home. Finally, Michelin-starred chef Ryan Ratino offers three swoon-worthy pork dishes that will be the star of your dinner party or any weeknight meal.


Satisfy your cravings

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

Chef Steven Gedra of The Black Sheep Restaurant & Bar In Buffalo frequently offers this vegan pumpkin curry on his fall menu.

Get up-to-the-minute news sent straight to your device.


News Alerts

Breaking News