![]() ![]() He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”ĭoug was never one to use chemicals to grow food. Today farmers are incentivized to grow monocrops of corn and soybean - “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle - as Doug did on his farm. “It certainly made their coats look wonderful,” Doug says. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He also raised Aylesbury ducks - a rare heritage breed. Then he tried sheep, but he says he couldn’t get them to breed right. As he got older, he broke into the milk cattle game. As a kid he raised chickens but gave them up when he got into turkeys. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.ĭoug has been farming since 1951. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. Doug is famous for adapting to any moment. In an era of specialization Doug is an anomaly. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.Īt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty. Now, 20 years later, Heritage Foods still works with those two original farms, as well as a few others, who together introduced the word “heritage pork” to menus across the country by providing center of the plate pork dishes to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods mail order division.ĭoug Metzger was truly at the ground zero of our business and the heritage food movement. ![]() So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. * Average 8 Rashers To Achieve 240G E.When Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. Do not reheat.Ĩ* Smoked Maple Cured Back Bacon Rashers With Added Water. ![]() Ensure product is thoroughly cooked and piping hot throughout. GRILL: Place under a preheated medium grill and cook for 4 - 8 minutes, turning once. SHALLOW FRY: Add to a well-oiled frying pan and fry over a medium heat for 4 - 8 minutes, turning once. All appliances vary, the following are guidelines only. Defrost thoroughly at the bottom of the fridge before use and use within 24 hours. Freeze by date mark shown and use within one month. Once opened, keep refrigerated and use within 3 days and by date shown. Keep refrigerated below 5☌ at the bottom of the fridge. Per 100g: Energy 1025kJ, 245kcal Fat 14g of which saturates 6.1g Carbohydrate 2.5g of which sugars 2.1g Fibre 0.9g Protein 28g Salt 3.4g Always wash hands, all surfaces and utensils after handling raw meat. Pork (87%), Water, Salt, Maple Syrup (1%), Brown Sugar, Flavouring, Preservatives: Potassium Nitrate, Sodium Nitrite Antioxidant: Sodium Ascorbate. ![]()
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