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. When Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. Heritage pork has more marbling resulting in more tender and juicy meat.Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor. The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds - Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. These thick-cut chops make for a hearty and inexpensive sustainable meal anytime they only take 30 minutes to defrost, cook, and serve! And two chops (one pack) served sliced can easily feed four! Marbled gorgeously, each piece includes both the tenderloin and loin section. The porterhouse is truly a fantastic cut -the T-Bone of pork. Our Number One Best Seller! These are the chops that put the words "Heritage pork" on menus throughout the country. Allow glaze to thicken, coating each side of the pork chop.Choose from six or fourteen 14 oz chops from the drop down menu above.Turn the pork chop over and spread more pepper jelly and continue cooking another 2 minutes.Spread Hot Pepper Jelly over one side of the pork chop and continue cooking 2 minutes.Cook each side approximately 6 minutes per side.Prepare lightly seasoned Wilders Pork Chops in skillet on stove with olive oil over medium-high heat.12 oz Pepper jelly (we recommend Peggy Rose, made in Raleigh, NC!).One pack of Wilders bone-in Berkshire pork chops.Careful, this recipe is dangerously addictive. You'll love Wilders hot pepper jelly glazed pork chops! Take them to the next level with Peggy Rose Jellies from the Midtown Farmers Market. This perfectly portioned package comes with 2 bone-in pasture-raised pork chops ready to be seasoned and enjoyed. These cuts with the bone in produce an extra kick of flavor and nutrition! Pork chops are the most tender cut, coming from the tenderloin.
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