Heritage Recipes

• Apr 29, 2022

St. Anselm Restaurant's Bourbon Brined Pork Chop Recipe

St. Anselm is one our favorite restaurant's in New York, and we are proud to provide them with their pork, which they brine to perfection in bourbon.

• Apr 8, 2022

Our 3 Favorite Glazes for Heritage Ham

You can eat our maple cured hams right out of the bag, but that doesn’t mean they won’t benefit from a delicious homemade glaze! The texture and flavor of our Heritage hams will shine through and improve any addition.

• Mar 25, 2022

How to Make Bife à Portuguesa

• Mar 25, 2022

How to Make Z26 Steak Sauce

This is our take on a classic, very copyright-protected sauce. Feel free to add other spices to your liking, but this is a base to build some serious flavor. Pair with our Wagyu steaks or any chop.

• Mar 25, 2022

How to Make Béarnaise Sauce

A classic French daughter sauce of the Mother Hollandaise, Béarnaise blends a white wine reduction, tarragon, egg yolks, and melted butter to make a creamy, unctuous sauce that pairs perfectly with steak.

• Mar 25, 2022

How to Make Steak au Poivre

The flavor of the peppercorns is almost as important as that of the beautifully marbled steak in this recipe, so we hope you’ll take the time to carefully toast and crush these peppercorns for optimal flavor. We know you’ll truly appreciate the difference a little extra time takes in this simple recipe.

• Jul 6, 2017

Salumi Bolognese

This recipe is adapted from Food and Wine's Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends!

• Oct 21, 2016

Roasted Leg of Lamb with Potatoes, Apples, & Citrus

Ryan's recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill.