Bobolink Pig Roast Weekend
May 14th and 15th!
Time to dust off your hawg, grab your motorcycle mama (or papa!), and head on out to the farm....
We'll be doing another two pig roasts here at the farm on Saturday May 14th and Sunday May 15th.
These are pigs that were raised by us on whey from our cheesemaking, bakery waste and tablescraps, plus all the bugs, grubs, moles, voles, etc.
The pigs are being roasted in the Cuban style, in a Caja China. We'll be serving pork sandwiches with gravy on Nina's bread, or packed to go by the pound, with gravy on the side.
THESE PIG ROASTS FREQUENTLY SELL OUT, so we strongly urge you to RESERVE your piece of the pig NOW, to avoid disappointment later!
We'll have our tents up with some tables and chairs for picknicking, and we'll be spinning some tunes as well.
We will also be grilling Bobolink 100% grassfed burgers, for those who aren't porcinally inclined, or if you miss the boat!
Good, wholesome, nutritious food is a passion for us, and creating good food in a sustainable manner, while healing the earth, is our life’s mission.
Bobolink Dairy and Bakehouse was founded by Jonathan and Nina White in 2002, on leased farmland. We purchased a 186 acre farmstead in Milford, NJ in March of 2010, and moved our family, herd and business to Milford in June 2010.
The Bobolink is a ground-nesting bird that relies on undisturbed grasslands for its reproduction. As such, they are compatible with pastured animals, but cannot tolerate tilled cropland. Once as common as the robin, they are now severely limited across their entire range.
By naming our business for this creature, we hope to increase public awareness about how important it is for agriculture to respect and nurture wildlife.
In the 2016 season, we'll be milking approximately 35 cows, and we have a bumper crop of young heifers and bulls of our new breed, the Bobolink Blacks, which are the result of crossing several common "modern" dairy breeds (Ayrshire, Guernsey, Jersey, etc.) with the ancient Kerry cattle of Ireland.
Our Bakehouse creates breads and pastries that are made with heritage and heirloom grains, risen slowly for maximum flavor and nutrition. We are grateful to artisan grain growers, who provide us with top quality raw materials to bake in our wood-fired oven!
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