Holsinger Homeplace Farms Broadway, VA

We raised 3 hogs last fall and were pleased with all of the positive reviews. A freezer full of pastured pork cuts has made for some delicious meals at the farm!  We have enjoyed crock-pot carnitas, barbeque, sausage, tenderloin and unbelievable bacon.  I was even able to get my crew to eat Swiss chard with a little of our bacon to sweeten the deal.

Our 2013 pasture raised hogs should be brought on the farm in Jun/Jul and be ready for butcher in the fall.

Pigs enjoying their baby pool

This year we are taking pre-orders of a 1/2 or whole hog to ensure availability. We are asking for a $125 deposit per side ($250 per whole hog). Final price will be based on the “hanging weight” of the animal at time of butcher @ $3.19/lb. Our Pricing model includes all standard butchering fees, packaging, and deep freeze meat pickup.

If you are interested in some mouth-watering bacon, sausage, tenderloin, chops and roasts…Please contact Amanda or Buck for more information:  holsingerhomeplacefarms@gmail.com

Just in time for the holidays, we have pastured pork! Forget the “other white meat”! This pork will be pink, tender, juicy, and melt in your mouth delicious!

We have a very limited supply of pork this fall. We are selling in bulk (by the half hog) or in individual retail packages of loins or bulk sausage.

Meat will be available for pick-up the week before Thanksgiving.

Retail Pricing:

• Loin Roasts (which can be sliced into Pork Chops) – $7.00/lb
• Bulk Sausage – $4.50/lb

Bulk Pricing:  $3.19/lb, hanging weight (All butchering costs included)

Give us a call to reserve your hog.   540.908.2299

Fall is here. The kids are back in school, the leaves are slowly changing colors and the chickens are naked. You read that right. The hens have noticed that the days are cooler and shorter. For them, it is time to lose their feathers and grow new ones. Late summer or early fall is the customary time for hens to re-grow their feathers, a process called molting. As they molt, hens typically lay fewer eggs or none at all. Breakfast has been a little sad at our house lately! Egg production will be picking up in the next few weeks. Our new pullets (young hens), have just begun laying and our older hens should finish molting and start laying again any day. Look for a sale on eggs in the near future!

Meet Rosie, Lucky and Bacon.

Rosie, Lucky and Bacon on pasture.

They are our newest additions to the farm! We are so excited to be adding a new species this summer. Buck has been busy building paddocks and training them to electric fence.
These pigs are Berkshires. They are a breed named for the part of England in which they were originally bred. They are considered a “heritage breed”, meaning they have not been bred for commercial production. These pigs thrive in natural pasture settings, but gain slower than commercial animals. The meat is said to be superb, with nice pink color, excellent fat stores and delicious flavor. According to an article on www.hobbyfarms.com , “Berkshires marble well so the meat is naturally juicy and flavorful with exceptional texture.” YUM!
Bacon and Lucky are “feeder pigs”. We will feed them until they reach butchering weight and then they will be harvested. Rosie is a beautiful girl, and we are planning to breed her. She will be bred in the spring and a few short months later, we should have a yard full of piglets. Rosie and Bacon love to be scratched behind the ears, all along their backs and on their bellies. Lucky is a bit shy, so we don’t pet him much.

Pigs enjoying their baby pool

Rosie, Lucky and Bacon spend their days wallowing in their baby pool, running zoomies across their pasture, grazing and sleeping. Our pigs are curious and docile. They are fun to watch and very smart. They have been a wonderful addition to our farm!
To learn more about pastured pigs or meet them, stop by anytime!

And the new calf names are…Ziggy, Zeppelin and Zelda! We had three beautiful calves this summer. They are healthy and happy. In three short years (with a little luck), Zelda will be one our mother cows.
Congratulations to Lisa Moomaw, Lisa Eichelberger and Shawna Messerley.
Stay tuned…next week we will introduce our newest additions!

I am a routine person. Routines make me happy and help me to relax. The newest addition to my morning routine is Molly. Molly is a five year old Brown Swiss Milk Cow.   Brown Swiss Cows are very large and are suitable for both milking and beef.  The milk has a very high cream content and make delicious butter.

Molly is currently giving us about five gallons of milk per day. She prefers to spend the hot part of the day relaxing under the Walnut trees next to the barn.

Milking starts at about 6:30 am. At that time of morning, peace and quiet seems to have settled over the entire farm. (Outside that is. Inside my munchkins are waking up.   Spending twenty minutes tending my animals, surrounded by quiet, is the best start to a morning. Better than caffeine, it helps me focus and start my day with a great attitude.
Where do you find peace during your day?