Featured Products - Michigan Turkey & Malstro Italian Meats

Peddler’s Son welcomes two fantastic new labels, Michigan Turkey and Mastro Italian deli meats to our growing catalog of provisional items.

Michigan Turkey

Farmer owned through cooperative made of sixteen Southwest Michigan farmers operating a total forty-nine farms, Michigan Turkey prides itself not only on their all natural, premium quality product, but their humane handling and manufacturing processes which ensure you receive a better, safer product. Michigan Turkey’s ready-to-eat Golden Legacy line provides your guests with mouthwatering, high-quality turkey, whose phenomenal taste matches the company’s outstanding commitment to excellence along step of the way, from their farm to your guests’ plate.

Currently Available (View Flyer For Further Details):

  • Golden Browned Whole Turkey Breast – Pan Shape | #M400000
  • Hickory Smoked Whole Turkey Breast | #M400001
  • Oven Roasted Sliced Turkey Breast | #M400002
  • Oven Roasted “Brown-&-Serve” Skin-On Whole Turkey Breast | #M400003

Mastro Italian Deli Meats

“Bringing Old World To Modern Day”, Mastro Italian meats has been skillfully crafting savoury, dry-cured meats from old-world recipes since 1986. Utilizing only the finest ingredients and traditional slow aging techniques, Mastro takes no shortcuts in the creation of their many authentic recipes that truly display their commitment to superior quality and taste.
Features & Benefits

  • Traditional Italian Recipe
  • Naturally aged and cured
  • No fillers
  • Gluten Free
  • Lactose Free

Currently Available (View Flyer For Further Details):

  • Calabrese Large Flat Hot O/F | #M300002
  • Capocollo Classico Large | #M300007
  • Genoa Salami | #M300005
  • Pancetta Round O/F | #M300006
  • Prosciutto Boneless Gold | #M300000
  • Sopressata Large Flat | #M300003
  • Salami w/ Prosciutto O/F | #M300004
  • Mortadella Classica Pistachio O/F | COMING SOON

EATING BY EXAMPLE w/ Jill Overdorf, Executive Chef; Coosemans LA Shipping

Eating By Example

Blood Oranges

Deliciously sweet, this orange tends to be less acidic than ‘normal’ oranges. Its tasty, inviting pulp offers a raspberry overtone and its juice is quite dark. Having its very own unique personality, the Moro blood orange is quite distinct from other orange varieties. Being the most colorful, its orange-colored rough skin shows off an attractive red blush. Easy to peel and medium-size, they are usually seedless. The red pigment in this variety of orange does not develop until there has been sufficient cold in the groves, making this a late harvest citrus. Generally available January – May, the first harvest may be a lighter color of red if the weather has not been sufficiently cold.

blood-orangeThe color of the blood orange is due to a pigment called anthocyanin, not usually present in citrus but common in other red fruits and flowers. Blood oranges have been slow to catch on commercially in the United States, perhaps because of their quirky need for cold weather and their unpredictable harvest commencement.

Nutritious blood oranges are an excellent source of vitamin C and dietary fiber. The peel may be used just the same as any other orange for adding flavor to relishes, salads and baked goods. A classic Mediterranean use of this orange is to combine it with sliced fennel in a salad. To store blood oranges, keep for up to two weeks refrigerated – though they store almost as well at room temperature.

Grown mostly in Mediterranean countries, this blood orange is the most common commercial variety. There are other varieties, including the elongated Tarocco and the egg-shaped Sanguinelli. Each type differs in climate preference, size and flavor. Temperature, amount of light and the variety seem to affect coloration and intensity of blood oranges. It is believed the first mutation of the blood orange occurred in Sicily in the seventeenth century.


The Murcott tangerine can be distinguished from other varieties by its pebbled peel that clings to its segmented flesh. It is not easy to peel and can bear small seeds in numerous amounts. Its golden orange skin is thin and fragrant and its flesh is bright orange, juicy and sweet. Because its flesh is laden with seeds, it is preferred as a juicing tangerine.Murcotts
The name Murcott was apparently the middle name of the Florida horticulturalist who developed this delicious fruit. The Murcott tangerine’s origins began in the early 1900’s at a breeding nursery in Florida. Murcott tangerine trees were created from budwood by Charles Murcott Smith. Commercial production of the Murcott tangerine would occur on a large scale in the 1940’s and continues to grow as an important tangerine variety in citrus growing regions of Florida and California. Murcott tangerine trees are cold hardy though not frost resistant. When trees bear heavy crops in one season, they often do not bear fruit the following year.

Is it a mandarin, a Clementine or a tangerine?

Mandarins refer to a group of cultivars and include the Clementine, Satsuma and many other mandarins. There are actually many selections of Clementine mandarins and some are more commercial than others with Clemenules Clementine being the most commercially grown of the Clementine mandarins. If you have heard of “Cuties” (now sold as Halos) they are a marketing name used to pack Clementine mandarins before Christmas generally and W. Murcotts and Tango mandarins after the holidays.

Tangerines and mandarins are sometimes mistakenly referred to as the same fruit but tangerines are actually a subgroup of the mandarins, so all tangerines are classified as a type of mandarin orange. However, not all mandarin oranges are tangerines. The primary difference between the two species is their skin color. The tangerine has a darker reddish orange skin and the mandarin is lighter orange in color. The tangerine is the most common mandarin orange available.

They’re called mandarins because they were thought to be native to China; they’re called tangerines because they were thought to have come from Tangiers. They are in fact native to southeast Asia someplace, and they did in fact come to this country from North Africa, so both origin myths are correct.

There are three basic citrus types (mandarin, citron and pummelo) and that others that we think of as basic types or species (sweet oranges, sour oranges, grapefruits) are actually ancient hybrids or backcrosses of these types.


Purple passionfruit is available year round with a peak in season late winter through summer. Passionfruit, also known as Granadilla is of the family Passifloraceae.

Passion FruitPurple passionfruit is a small, oval to round shaped fruit, approximately two to three inches in diameter at maturity. The fruit’s skin is smooth, yet dimpled and at peak maturity can be heavily wrinkled. The skin’s color varies with hues of dark purple and red. Below the skin is a cottony white peel. The interior seed cavity is filled with edible yellow to green jelly and medium sized black seeds. Its pulp is highly aromatic and has a tropical sweet tart flavor with nuances of pineapple, papaya, mango, citrus and guava.

Look for slightly wrinkled skin and a deep purple color–these are the ones that have ripened the most and will be the sweetest. The softer the shell, the more ripe the fruit will be; The outer shell becomes brittle and wrinkled when fully ripe and if there is any mold evident, it can be wiped off – it does not impact the inside product or flavor.

Remember – this fruit is wrinkled and ugly when ripe!



Last month we had the opportunity to take roughly 40 participants to Yuma for an educational and fun filled day to tour Mann’s fields and Taylor Farm’s processing plant. Outside of the great experience provided by these two premiere vendors, we owe a big thank you to River City Grill, Da Boyz Italian Cuisine, Over Easy and Einstein Bro. Bagels for a bounty of delicious meals and snacks. We’re already floating around some ideas for our next field trip and can’t wait to share with you where we’re headed next. We had a blast! Thank you to everyone involved for making this first trip such a success.


“Checking everything out in the fields and then onto the Taylor Farms operation was very informative. Lunch at [River City Grill] was excellent along with the company.

It was mentioned that this would be the “1st annual” trip, it would be an honor to attend such an event every year.”

Gile Haskins
Fat Freddy’s Catering


“When we went looking for a new produce company last year this is exactly what we were searching for, partners that share the same values as us and continuous education of our products! These types of trips are very essential to our business and gives everyone a whole new appreciation for what goes on behind the scenes.”

Brendon Franko
Wildflower Bread Company


“Just wanted to thank you again for coordinating such a wonderful and eye opening trip to Yuma. I will never look at lettuce the same way and appreciate the people that work so hard every day to bring us these amazing gifts from mother earth.

You guys rock!”

Akos Szabo
FOUND:RE Phoenix & Match Cuisine & Cocktails


Rose Flower Crystals are an eye-catching rich purple color. They have a potent rose aroma and flavor, so you only need a little to give dishes a floral element. They can be used as a garnish or finishing touch for a wide variety of desserts – use them as you would decorative sugars or crystallized violets.

Fennel Flower Crystals are small yellow crystals hand made with cane sugar and edible fennel flowers. They have a potent earthy-anise/licorice flavor and can be used as an intriguing topping for desserts and some savory dishes.