The Local Palate recently visited Waynesboro, Virginia in the beautiful Shenandoah Valley to find out why chefs all over Virginia are in “Hog Heaven” at Autumn Olive Farms.

“Their pork has been a big hit with chefs. “The attention to detail in how they’re raised produces the best pigs on the East Coast,” says Joe Sparatta, co-owner and chef of Heritage and Southbound in Richmond, Virginia. “They really care for and nurture their animals.”

“The Ossabaw is the perfect combination of fat and meat,” says Ian Boden, chef and owner of the Shack in Staunton, Virginia. “It’s got nice texture, it’s dense, and it’s got good, tight grain structure.”

READ about Autumn Olive Farms in The Local Palate