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Bloody Butcher is an heirloom variety of corn that has been grown in Appalachia since at least as early as the mid-1800s. its exact origins are unknown, but it was also grown in Tennessee, West Virginia, and North Carolina. Small family farms have been diligently saving its seed generation after generation. It is prized for its distinctive beautiful color and unique flavor.
Folks grind it for grits, cornbread, brewing, and distilling. It gets its name from the deep red color speckled over the surface of each kernel (reminding one of a butcher’s apron).
Our current crop is grown by Jake Garland in Amherst county, VA (non-GMO acreage).