Bloody Butcher Dent is an heirloom variety of dent corn that has been grown in the Appalachian Mountains for generations. It was likely introduced to European settlers in the early 1800s. Its kernels are deep red with a white internal starch, suggesting blood on a butcher’s apron. Flakes of red bran lend a unique depth of flavor and texture.

We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.