A TRUE YOOPER DINNER STAPLE MADE IN CRYSTAL FALLS, MI
To many people in the Upper Peninsula of Michigan, the pasty is much more than food, it is an identifying cultural icon. When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The pasty was the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians, and French with each group contributing something in the way of seasoning and other ingredients. Everyone can agree that pasties must contain two things: potatoes and onions.
The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up. This was done by putting the pasty on a shovel and holding it over a head-lamp candle. Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in. Since entire families worked in mines and each member of the family wanted different ingredients in the pasty, the wife would stamp the bottom corner of each pasty with an initial. According to the Cornish Recipes, Ancient and Modern, "The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner. And woe betide anyone who tak's another person's corner!" There was a superstition among the miners that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins (also known as Knockers) to eat. These "gremlins" caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble.
Nylund Pasty has been making from-scratch pasties since 1957 when Leroy Nylund began offering homemade pasties at his grocery store. Two of the Nylund brothers together with their wives carry his legacy today as the owners of Nylund Pasty.
U.S.D.A. choice beef, locally grown Johnson russet potatoes, and sweet Georgia onions all wrapped in a flaky butter crust.
Beef + Rutabaga
U.S.D.A. choice beef, locally grown Johnson russet potatoes, Michigan rutabagas, and sweet Georgia onions all wrapped in a flaky butter crust.
Beef and Pork Cornish Pasty
U.S.D.A. choice beef, pork, locally grown Johnson russet potatoes, and sweet Georgia onions all wrapped in a flaky butter crust.
Ground Italian sausage, locally grown Johson’s russet potatoes, fresh garlic, and sweet red peppers all wrapped in a flaky butter crust. No onions.
Diced chicken breast, locally grown Johnson potatoes, sweet Florida carrots, and California celery all wrapped in a flaky butter crust. No onions.
Locally grown Johnson’s russet potato, California broccoli, Florida cauliflower, Georgia carrot, and Wisconsin cheddar cheese all wrapped in a flaky butter crust. No onions.
Ground taco meat, locally grown Johnson’s russet potatoes, sweet red peppers, and chili powder all wrapped in a flaky butter crust. No onions.
All of Nylund Pastys are made with NO MSG and NO trans fat.
Pasty sales with Pastyman and Crusty is the easy and fun way to help your school, church, club or non-profit group reach its fundraising goals. Pasty Sales are perfect for:
There are 7 pasty flavors which you may mix & match. Each is 12 oz. and is half baked and frozen. All pasties are made with a trans-fat-free rolled crust. Minimum order of 200 pasties per fundraiser. Delivery is available! Please contact us for our best price.
Interested in carrying our product at your store? Our pasties make a great local addition to any frozen foods section, and they really fly off the shelves when offered hot and ready to eat! We would love to hear from you. Give us a call at (906) 875-4440 or email us at firstname.lastname@example.org