Posted on

Wednesday Nov 30

Dinner Option

Herb Roasted Pork Tenderloin

served over Cranberry Rice Pilaf

w/Glazed Carrrots

pork-tenderloin

$10.00 Add to cart

Soup

French Onion Soup-Qt

(a customer favorite)

french-onion-soup

$8.00 Add to cart

On the Shelves

Herb Foccacia

Bacon & Cheddar Biscuits

Chocolate Chip Cookies

GF Peach Cobbler

French Rounds

Assorted 6″ Pies

Various Goods from our friends at

Hobby Hill Farm Fresh

Order/Reserve by noon

pick up meals/soup 4:30-7pm

Posted on

Tuesday November 29th

Dinner Selection

Salmon w/Sweet Chili Sauce served

with green beans &

Lemongrass Infused Rice

sweet-chili-salmon1

$10.00 Add to cart

Soup by the QT

Rustic Potato Leek

potato-leek-soup-6

$8.00 Add to cart

On the Shelves

GF Peach Cobbler

Assorted Mini Pies

Chocolate Chip Cookies

Bacon & Cheddar Biscuits

French Rounds

Foccacia

Assorted Loaves from

Hobby Hill Farm

Order/Reserve Meals by Noon

Pick up between 4:30 & 7pm

Posted on

NEXT SATURDAY, BIG EVENT!!!!

Join Us for a Fabulous Day!

December 3, 2016

Meet Your Farmer, Jonathon Nadolski of

PigCrafgtersInc & Formally of Nadolski’s Butcher Shop

as he custom cuts his local pork, for you to take home!

11a.m. – until…

and then 4-6pm Meet

Co-Author of “The Reluctant Farmer of Whimsey Hill” , Lynn Raven for a book signing!

Farm Day at the Blonde Butcher Baker!

Pig Crafters is located in Goochland, Virginia where we raise Heritage
breed Hogs in a wooded and pasture environment. What makes us unique? Our
hogs are finished on the mash used to make Reservoir Bourbon in Richmond,
Virginia. This slightly alcoholic polenta like Porridge is fed after a
strict all day feeding regimen that starts with the fields we manipulate
ourselves. Pasture full of clover, rapini, timothy grass, garlic, chives,
field peas are opened up for the hogs to forage on. Five acres of
pesticide and herbicide free grass is cut daily to supplement natural
foraging. The hogs have access to whey from Caramount Farms in Scottsville,
Virginia and depending on the time of year different seasonal variations
are presented to them as well. Acorns, chestnuts and black walnuts have
fallen as Autumn is in full swing and we have been feeding the hogs barrel
loads full. Pumpkins, sweet potatoes and corn. Finally the evening is
time for the mash, and the rotation starts all over again.

Hogs rich in flavor, creamy fat, and nice red meat is the reward. We look
forward to meeting with you at the Blonde Butcher Baker on Saturday December
3. Custom cut, specialty roasts and “Meet the Farmer” all in one day.