Two Wagyu Burgers & Pork Chops FREE in every order through the holidays! Just write “CHOPPED” in the notes box at checkout ($60 order minimum).
Fette Sau in Williamsburg, Brooklyn was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. For nearly 20 years they have offered Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods! Owner Joe Carroll explains in his cookbook Feeding the Fire "We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet bark (crust), increasing the cayenne for a spicier one, and so one."
This is a version of the traditional Japanese comfort food Oyakodon, a chicken and egg rice bowl. Heritage chickens are exceptional when cooked low and slow, and this traditional braise celebrates the qualities that make these heritage chickens so unique.
This beer can chicken is a fantastic way to kick off Summer this Memorial Day Weekend. Chef Hannah kept it simple to really let the heritage chicken shine! We are proud to be able to offer these stunning Good Shepherd Ranch chickens fresh for the first time — preorder now for delivery the week of June 5th. Standardbred chickens are slow-growing and pasture raised to 16 weeks, more than double the industry standard. Each chicken is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin.
Apple Jack is America's original spirit and a delicious addition to any daiquiri. Apple Jack celebrates the local NY apple region and is often produced by cider-makers in the Hudson Valley. Inspired by the traditional pork and apple sauce pairing, we brought some in to experiment with. Chef Kelly "Shibumi" Jones, NYC chef turned Hudson Valley supper-club owner's sous vide heritage boston butt recipe is a perfect dish to pair with this cocktail to celebrate the iconic combination.
Watch Chef Kelly "Shibumi" Jones, NYC chef turned Hudson Valley supper-club owner and longtime Heritage customer, prepare a heritage boston butt using this method with an at home sous vide machine and tools you can find in any kitchen. Shibumi's method creates a boston butt that looks and tastes like it was cooked for hours on a BBQ with little to no clean-up!
Kimbap is a Korean rice roll wrapped in seaweed. Kim means seaweed and bap means cooked rice. The traditional kimbap filling is Danmuji or pickled daikon radish. Chef Eunjo Park’s variation on this Korean staple is a savory delicacy Pork Jowl Bacon BLT Kimbap.
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