Words straight from our customers and chefs
Jocelyn from California
So one of the positives in this pandemic is my discovering your company. Your food is delicious!!! I have a neighbor on a fixed income and I share what I cook with her. Your food makes things enjoyable. We feel grateful and fortunate.
MAK from CA
We are very impressed with the quality of the meat and other products you have supplied us. The pricing is fair and the service really outstanding. We will be happy customers for a long time. Thanks for the country ribs, when we have a big barbecue, pandemic conditions permitting, they will become the central dish in that celebratory moment.
Ben from California
We ate the steaks last night for one of my new employee's welcome dinner. So good - the fat tasted like straight butter. Country ribs are the unsung hero of your website! Man those were great.
Chef Lydia Shire, Scampo Boston
"What I love so much about Heritage Foods' meats is that you seem to be on a good wavelength with your growers and farmers. You have the Berkshire and of course the Red Watte racks, which are known for fat content, flavor and tenderness and I wish the world would understand that more."
Joe from CA
The turkeys we had from you for Thanksgiving were the best we have ever found and we have been slow smoking birds for over 40 years.
Denise from Wisconsin
The best ham I have ever eaten in all my 63 years! Beautiful flavor, not too sweet, with a perfect balance of lean to fat. The texture of the meat is firm and absolutely perfect, and the fat is silky and delicious. It is the ham every other ham wishes it could be... the ham of dreams!
Danny, Southside/Lot 2
My customers were saying it was the best pulled pork they’ve ever had and I’ve done pulled pork many times over the years. I think it was those magic shoulders you sent me last week. Thanks!
Mark B from New York
Just wanted to let you know how delighted I am with the Red Wattle Boston Butt and the Duroc Pork Belly you sent me in my latest order. Both were wonderful. The bacon I made with the belly (cured with maple sugar and syrup and smoked with apple wood) may well have been the best yet.
Carol from North Carolina
Thank you so much and for all you do to keep these breeds in existence.