Thanking the Pig


Thanking the Pig: Why Fleurie’s “Autumn Olive Farms’ Heritage Pork, Prepared Nose to Tail” is the 2018 Dish of the Year

After awarding Fleurie the Dish of the year, Simon from Charlottesville 29 came out to the farm to see where Fleurie sources their heritage AOF pork from and why. It’s a great article and helps shed light on how a chef and farm work together to put the best possible dish on a plate for their customers. Link to article is below.

You can read the entire article here.

"Made in Virginia" Virginia Living Magazine


We are thrilled and honored to have been chosen for the Virginia Living Magazine “Made in Virginia” award for our Heritage Breed Pork. We celebrate this award with our chefs, butchers, restaurant staff, and customers who made this possible. Virginia has put itself on the map as a bonafide food destination so this award means that much more in a state where food routinely makes the headlines. From seasonal dishes to menu staples, our heritage breed pork can be found at restaurants across Virginia. For those wanting to enjoy AOF products at home you can find us at these renowned butcher shops and country stores:

Richmond Va

Belmont Butchery

Cardinal State Butcher

Charlottesville/Crozet Va

JM Stock Provisions

Greenwood Gourmet

Mclean Va

The Organic Butcher

Heritage Radio Network on Tour

The crew from Heritage Radio Network joined us at the farm for the Fire, Flour, and Fork event and got a short and sweet podcast interview. Clay talks about the origin of the AOF Berkabaw, Ian Boden from The Shack talks about his AOF pork schmaltz bread, and John Kiers from Oxe Eye Vineyard discusses how the Shenandoah Valley is a great region for growing grapes.

You can listen here


"Some Pigs" in Edible Blue Ridge Magazine

Screen Shot 2017-10-11 at 3.15.08 PM.png


The Notorious Berkabaw    

    We are back for another feature in the Fall edition of Edible Blue Ridge magazine and this time it is the Berkabaws who are getting all the attention.

    Check out the article to find out why we didn't eat pork for over 2 years, what a "Land Tuna" is, and why the best chefs across our region are demanding to bring the fat back!  Link below.

"Some Pigs" in Edible Blue Ridge

Thanks to Steve Russell for writing the article and Paul Whicheloe for the great photos!

Hog Heaven in The Local Palate Magazine

Hog Heaven!    

Thank you to Lynn and Cele Seldon of Seldon Ink who came out to the farm for an afternoon and shared our story in The Local Palate Magazine's August issue that is available now. They did a great job of telling our story of how we got started and the regional scene of culinary leaders we get to work with here in Virginia. The pictures look great in the article thanks to Kieran Wagner behind the camera capturing some great shots here on the farm. 

AOF on Edacious Podcast

Autumn Olive Farms is on a podcast! There have been a ton of interviews and articles over the years but this was our first podcast. A lot of us here utilize podcasts while driving to stay up to date with our interests in this busy world. After touring the farm we sat down with Jenée Libby and had a conversation about the farm, its history, and what we do different here at Autumn Olive Farms. Turns out she grew up spending summers across the river from our farm. Check out the podcast in the player below or on her website.

Edacious Podcast Website

Click Below to Listen!