Heritage Recipes

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Chuleta de Puerco con Piperrada Picante (Pork Chops with Spicy Pepper Sauce) from Huertas
  • Jun 19, 2018
Chuleta de Puerco con Piperrada Picante (Pork Chops with Spicy Pepper Sauce) from Huertas

Chef Jonah Miller of Huertas in NYC shares a delicious recipe excerpt from his new book The New Spanish: Bites, Feasts, and Drinks with us! Piperrada, like romesco, is one of the Spanish sauces that has made it beyond Spanish restaurants and can be frequently found in all sorts of places. To complement pork chops, which at their best have a healthy layer of fat, in this variation of our piperrada, we added some extra heat and acid in the form of pickled cherry peppers and a splash of their brine. Fresh oregano replaces the thyme for its more assertive flavor.

How to Master the Double Cut Tomahawk Chop : An Epic Tale of Pork Chop Wonder
  • Feb 12, 2018
How to Master the Double Cut Tomahawk Chop : An Epic Tale of Pork Chop Wonder

The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret knowledge to nail it at a perfect medium while getting all the flavor, juice and texture out of the chop without incineration the outside, without having to go lower slower… the finished product must be seared to perfection, and when cut open, be as pretty and pink as any thing ever to grace your plate.

  • Oct 12, 2017
Split Pea Soup featuring Heritage Cured Ham Hocks

Our Cured Ham Hocks are a life-saver for any and all multi-tasking home chefs. My favorite application for this cut is SOUP.  These flavorful hocks are the perfect low-maintenance cut – delicious and easy!

  • Mar 10, 2017
Roast Pork Belly with Crackling and Gravy by Gwen LA

Thank you, Gwen LA for this amazing recipe! Serves 8 Prep time: 10 minutes Plus 30 minutes for resting pork Cook time: 4 hours

  • Mar 9, 2017
Braised Pork Shanks for Family Meal at Untitled in NYC

It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals.  Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!

Pork Shanks with Anchovy Sauce
  • Oct 7, 2016
Pork Shanks with Anchovy Sauce

This recipe comes from Danny, a long time customer, adventurous cook and charcutier. If you like this recipe check out his Three Day Cured Sweet Pork.

  • Oct 6, 2016
Spicy Chicharrones Guisados

Our good friend Mary O'Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta. The perfect recipe for anyone who likes a little spicy kick!

Roberta’s Style Ribs
  • Apr 5, 2016
Roberta’s Style Ribs

Roberta's Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don't have a smoker we recommend using this sauce on simple low and slow grilled ribs.

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