Owners: Clay and Linda Trainum Location: Waynesboro History: The Trainums moved their Boer Bok goat operation from North Carolina to Clay's family farm just north of Waynesboro in 2008. In 2009, they started renting out their goats to clear overgrown land. And they began providing grocers and restaurants with their exceptionally marbled and flavorful heritage pork in 2010. Specialty: Patterson's Registered Berkshire pork, Ossabaw Island hogs Production Methods: Their Ossabaw Island hogs forage in the woods, and the Trainums work with their neighbors to field-raise heritage Berkshire hogs. Their goats are fed "a mobile invasive plant diet," and they source grass-fed lamb from a dozen farms in Augusta County, Clay says. Where to Get It in RVA: Chef/Partner Jason Alley of Pasture and Comfort uses Autumn Olive Farm's Heritage Pork wherever he can. Alley says, "This is a boutique product that costs a bit more, but when we're adding value through processes like turning bellies into bacon, shoulders into tasso, curing the loins, and grinding the trim for chorizo, we get a lot out of each pig." In addition to Pasture and Comfort, other restaurants include TJ's and Lemaire; Heritage; Blue Goat; and Mezzanine. Local grocers include Belmont Butchery and Yellow Umbrella Provisions.
