Introduced to settlers in the 1840s, the variety of dent corn known as “Bloodstained Butcher” is distinguished by its magnificent red-purple color. Its stems can reach an impressive height of eight to twelve feet and produce large, heavy ears, measuring between eight and twelve inches long. The beans of this variety display a solid red hue, sometimes with varying shades. Although rare, it is possible to observe red and white grains and ears. One of the best things about this corn is its deliciously rich and sweet flavor when made into flour. To reach full maturity, it takes about 100 to 120 days for the ears to dry. We are delighted to have discovered this non-GMO variety, as most bloody butchers available on the market are usually crossed with modern varieties of genetically modified corn.<\/p>\n","protected":false},"excerpt":{"rendered":"
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