Nicky USA Features European-Style Air Chilled Turkeys for Thanksgiving
October 28, 2009
Holiday ideas from Nicky Farms include Geese, Smoked Duck Breast, Elk Sausage with Huckleberries & Pinot Noir and Venison & Rabbit Sausage with dried Cranberries and Applewood Smoked Bacon
Portland, OR (October 28, 2009) — For many Americans, turkey is the main ingredient at the holiday table. This year, Nicky USA offers a unique European-style air chilled turkey from Nicky Farms raised by farmers practicing responsible animal husbandry and sustainable farming. The turkeys grow slowly with antibiotic free food, alleviating the stress of fast muscle development. The farmers pay close attention to animal welfare and raise the turkeys in an environment with fresh air, sunlight and unlimited space to exercise.
“Unlike traditional turkeys that are flash frozen or sub-zero chilled, Nicky Farms turkeys are truly fresh,” said Geoff Latham, founder and president of Nicky USA. “After processing, the birds are air chilled overnight prior to packaging. They are packed in a clear bag the week prior to Thanksgiving to ensure you see the freshest bird available on the market today.”
To Order: A limited number of Nicky Farms air chilled turkeys will be available for Thanksgiving. To pre-order your turkey, please call Nicky USA at 503-234-4263. The Hens range from 10-16 pounds and the Toms are approximately 20 pounds.
Specialty Meats for Holiday Entertaining
Nicky Farms is developing a growing line of specialty sausage to combine Northwest ingredients and use the “whole animal.” One of the latest creations is an elk sausage with wild huckleberries and Pinot Noir. Another popular choice is a venison and rabbit sausage with dried cranberries and Nueske’s Applewood smoked bacon. Other popular products for the holiday table include smoked duck breast and fresh goose (available December 16th).
About Nicky USA
Founded in 1990, Nicky USA is the Northwest’s leading distributor and processor of game birds and meats. The Portland-based company has forged relationships with local and international ranchers, as well as James Beard Award-winning chefs in an effort to make wild and farm-raised game a mainstay of specialty markets and fine restaurants. For more information about the 10th annual Wild About Game Celebration in September 2010, call Nicky USA at 503-234-4263 or visit www.nickyusa.com