WHY A HERITAGE TURKEY?
There are five GREAT reasons for you, your family, and friends to enjoy a heritage turkey this Thanksgiving. Here they are (in no particular order):
Flavor. Because of their slow growth rates, breed, and traditional diets (including pasture and GMO-free feed), heritage turkeys are packed with superior taste:
There’s been a lot of noise in the past few years about the superiority of ‘heritage’ breeds (mainly Naragansset and Bourbon Red) over the standard supermarket variety (the ubiquitous Broadbreasted White), and at this point people are wondering whether it’s worth the extra trouble and expense (often twice as much per pound) for the boutique birds. Yes. Yes, it is. Absolutely, yes. (Bon Appetit, 28 November 2008)
Health. Meat from these birds is nutrient-dense owing to their quality of life, pasture-rich diets, and hand-ground GMO-free feed. At no point are growth hormones or sub-therapeutic antibiotics introduced to these poultry.
Ethics. Heritage meats are raised according to strict, time-honored farming practices. These toms and hens are grown in small batches on pasture and with a GMO-free feed ground by the farm itself! Be assured they are free of growth hormones and sub-therapeutic antibiotics. Your investment in these holiday birds rewards the men and women whose care and concern for poultry is their life’s passion.
Romance. This Thanksgiving, boast of a bird whose ancestry reaches back to the earliest days of Colonial America or whose heritage is steeped in Kentucky’s Bluegrass region. These turkeys, unlike their conventional counterparts, herald flavors our forebears enjoyed and are a living connection with our past and cultural heritage.
Conservation. Having spent some time in the Badlands in his younger years and struck by its rugged, untamed wildness, Theodore Roosevelt returned later in life–stunned by the degradation of the land and the wildlife it supported. This experience no doubt galvanized Roosevelt who became the “Conservation president”. Heritage turkeys come from rare breeds of poultry. Having lost far too many breeds to industrial agriculture, the very reasons for heritage turkeys’ undesirability (in the conventional model) make them the most enjoyable to eat, namely their slow growth rates and performance on pasture. They are truly the “National Parks of the food system”.
TURKEYS BEGIN SHIPPING ON MONDAY, NOVEMBER 9, 2015
***GRAND RAPIDS, MI, CUSTOMERS: TURKEYS DELIVERED ON TUESDAY, NOVEMBER 27, 2015***
IDLE RIVER FARMS
Nestled in rural Michigan, just across from the banks of the St. Joseph River, Matt & Kristal Buddick run this family farm. Here they raise their young children, that quintessential American meat (the heritage turkey), highly-prized Red Wattle pork, and heritage lamb.
WHY DUBA & CO.?
We are America’s first heritage meat farmers’ marketplace east of the Hudson River. Duba & Co. is honored to have been awarded the Slow Food West Michigan Snail of Approval (check out the emblem at the bottom of this page). It is given to restaurants, bars, food and beverage artisans, farms, distributors, and retailers in recognition for the quality, authenticity, and sustainability of the food supply of the West Michigan region.
In addition, our farmers’ meats have been featured on the menus of West Michigan’s finest restaurants, including: Brewery Vivant (Best European Restaurant 2015, Grand Rapids Magazine), The Reserve (Best New American Restaurant 2015, Grand Rapids Magazine), Osteria Rossa (Best New Restaurant 2015, Grand Rapids Magazine), Grove (Restaurant of the Year 2015, Grand Rapids Magazine), and others…
From the Duba’s Restaurant Family–which for 60 years in West Michigan became synonymous with quality, value, integrity, and hospitality–comes a company that continues that tradition by delivering the finest in heritage meats. For years we have worked to develop relationships with farms that meet the highest levels of quality and sustainability.
ABOUT THE BREEDS
“The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from turkeys and the domestic turkeys…brought to America by English and European colonists beginning in the 1600s. Improved and standardized for production qualities, the Narragansett became the foundation of the turkey industry in New England. Though it was valued across the country, it was especially important in Rhode Island and Connecticut…Narragansett turkeys have traditionally been known for their calm disposition, good maternal abilities, early maturation, egg production, and excellent meat quality.” (The Livestock Conservancy)
“The Bourbon Red turkey is named for Bourbon County in Kentucky’s Bluegrass region where it originated in the late 1800s…The Bourbon Red variety was recognized by the American Poultry Association in 1909. It was ambitiously selected and promoted for utility traits, including a production-type conformation with a heavy breast and richly flavored meat…Since 2002, renewed interest in the biological fitness, survivability, and superior flavor of the Bourbon Red has captured consumer interest and created a growing market niche.”
In 2015, the following breeds are introduced: Standard Bronze, White Holland, Black, and Slate. Learn about these breeds on the product pages by clicking below…