Though the Duroc breed evolved from red pigs from another part of the world, it is considered one of the few “all American” breeds we have today. Unlike most breeds of livestock that were developed elsewhere and brought here, the Duroc is the result of two red colored breeds being crossed and then improved upon in the early 18th century in upstate New York. Where those two original red breeds came from is the subject of much debate as there are no pigs native to the Americas. Today the Duroc is in many ways the perfect pig boasting excellent meat quality. It is rugged and durable and has a great ability to efficiently convert pounds of feed into pounds of high quality meat. Durocs can range from a light golden almost yellow color to a dark mahogany.
March and April and May are when Thanksgiving starts if you are a turkey farmer. Even with all the scientific advancements made by humankind, there is still only one way to produce a turkey poult for Thanksgiving and that is through a hen laying an egg. Once the egg comes out, we have learned how to replicate what the mother would do in nature, but the beginning of the cycle has always been the same. Follow along with us, step-by-step, as we explore this fascinating process!
“Heritage Foods has many cuts that I can never get at the market. Today I chose the ‘bone in - pork shoulder steak.’ I LOVED IT. Funny thing is - that this was a favorite cut of mine at a restaurant - and I could never find it. You offer lots of delicious surprises.” — Rich in Florida
Tunis sheep are shaded tan to red with the occasional white spot on the tail or head. Their wool turns whiter and creamier in color as they age. Tunis produce a good amount of wool, meat, and milk, they are heat tolerant as well as cold tolerant, and the rams breed vigorously out of season, making them good members of the farm team! Taste notes for Tunis meat which has been celebrated gastronomically for three millennia include earthy, minerally, buttermilk, light, and silky.
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