Meat+Poultry - October 2020 - 29

"We started doing the bacon, and we developed a real
good market for the bacon - in fact, to the point where we
couldn't keep up. So, it's a limited supply that we have."
The Buffalo Gal Wild Boar Bacon contains less fat and
produces far less grease than bacon from other types of
swine, especially commodity type bellies. Fogel said the
product works well beyond bacon served in traditional ways
and suggests it for soups and mixed into hamburger patties.
Buffalo Gal slaughters 20 to 30 boar a month, but it's not
always enough to keep up with the demand for the $17.95 per
pound bacon. When necessary, Buffalo Gal will outsource
Eurasian wild boar bellies from a producer in Canada.
"We've got some people we've known over the years that
raise the same Eurasians and we've just kept getting the
bellies from them because it's been a constant battle to try
and keep enough supply," Fogel said.

NATURAL DEVELOPMENT
Buffalo Gal uses two facilities, one in Minnesota and one
in Wisconsin, to process its wild boar. In addition to bacon,
the company sells loins, chops, roasts and tenderloins. Sales
consist of mostly mail order from the website and some
high-end restaurants.

Early on, Buffalo Gal experienced some difficult dealings
with retailers and foodservice distibutors and has since
relied more on mail order, word of mouth and the website
exclusively, as well as high-end and niche restaurant and
bar customers.
"We have a small retail market at the ranch," Fogel
said. "I'd say 80% of our sales are online sales and repeat
customers. We've probably got about 25,000 names on our
mailing list that have ordered at least once."
One bar in Wisconsin serves a buffalo burger made from
Buffalo Gal's bison meat and tops it with Buffalo Gal's Wild
Boar Bacon. Fogel said the place is very unique and the
burger is one of its best sellers.
Over the years, Buffalo Gal and the Money Creek Buffalo
Ranch have just been Fogel's passion. Business, accolades
and exposure have come organically. Fogel has no interest
in "getting big." He enjoys what he does, and any notoriety is
just extra flavor.
"Andrew Zimmern, from the 'Bizarre Foods' TV show,
we delivered a whole hog to him in Minneapolis and they
cooked it up there at the restaurant and after that we got a
lot of calls on the wild boar," Fogel said. "So, there's been a
few things that kind of fell into our lap."

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www.meatpoultry.com | 10.20 | MEAT+ POULTRY

29


http://www.SweetenerSupply.com

Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
Meat+Poultry - October 2020 - 3
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