Why Jacquie’s Gourmet Catering uses locally sourced meats

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“I use locally sourced meats from Indiana farms as much as possible,” says Jacquie Bols, owner of Jacquie’s Gourmet Catering. “Not only does it have a superior taste, but I like supporting responsible farmers who choose to raise their animals sustainably rather than mass-produce them on a factory farm.”

Just think about the last time you bit into a luscious just-picked vine-ripened tomato. Juicy and delicious, right? Compare that to a store-bought tomato. There’s a dramatic difference in texture, taste and juice. The same is true for sustainably raised meats versus those purchased at a store. The meat is more flavorful, deeper colored, and definitely fresher. You can taste the difference.

There are quite a few Indiana farms from which I purchase fresh chicken and pork on a regular basis; Gunthorp Farms in Springfield, Indiana; Traders Point Creamery and farm; and This Old Farm in Colfax, Indiana, among them. I know the farmers and have seen their stock. I know what they feed their animals and how they treat them. They will not use growth hormones, feed additives or nontherapeutic antibiotics. So I’m confident I’m giving my customers safe, quality meat.”

Not only that, but sustainable meat from pasture-raised animals generally contains less fat, fewer calories and higher levels of important nutrients such as:

  • essential omega-3 fatty acids
  • vitamin E
  • and beta carotene.

There are environmental benefits to consider as well. Sustainable farms use responsible agricultural practices that protect the environment.

Says Jacquie, “When I buy meat from a sustainable Indiana farm, I am helping to support these efforts. That’s something that’s incredibly important to me, and I believe it’s something my client’s value as well.”

 

 
 

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