Introducing our latest dinner kit, Heritage Lamb Shank Tagine! This dish, named after its earthernware cooking vessel, has roots in the Berber culinary tradition where recipes date back to the 9th century.
Aug 10, 2021
Shawarma Kit With Akaushi Flank Steak Recipe
Shawarma is meat, thinly sliced, and wrapped in pita bread. A classic street food with Levantine origins, shawarma shares close ties to doner kebab, al pastor, gyros, and tacos árabes. Check out our kit and recipe!
Aug 3, 2021
Heritage Vindaloo Dinner Kit and Recipe
Introducing a new Dinner Kit — Heritage Vindaloo! This is our take on the classic dish from Goa by way of Portugal. The kit includes a 3-4lb Heritage Boston Butt, Goan spice blend developed by Chef Floyd Cardoz and produced by Burlap & Barrel.
Jul 30, 2021
Yemista: Stuffed Mediterranean Peppers Recipe
One of our favorite things to stuff is a beautiful, juicy, large bell pepper. The pepper is moist and adds amazing flavor to so many of our ground meats from lamb, hogget and mutton, to ground pork, beef and goat! We like to do it the way they do in Greece, stuffed with rice and your favorite herbs and spices, and baked. The best part about the stuffed pepper is that your get your vegetable and protein in each and every bite!
Jul 13, 2021
Heritage Pad Thai Dinner Kit
A new dinner kit is here, Heritage Pad Thai! A stir fried favorite of ours, pad thai is tangy, sweet, and satisfying. Your choice of heritage ground turkey, wagyu beef, lamb, or pork
Jun 4, 2021
Recipe: Boston Butt Char Siu
Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. It's a Cantonese culinary tradition, and one that we cherish dearly.
Jan 16, 2021
Roberta's Split Pea Soup
With the holidays over and our bellies still full from all those roasts, our appetites are turning towards simple, nourishing meals to keep us warm through winter. The ultimate example of course is soup. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Carlo Petrini, the founder of Slow Food, proclaimed the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.
Oct 7, 2020
Anson Mills Sea Island Red Peas with Cured Heritage Pork Hocks
The Sea Island Red Pea is a tiny heirloom bean in the Southern US culinary family of “field peas.” They cook quickly, are deep in flavor, and become truly excellent when cooked with cured pork. Our cured Heritage hocks lend a little fat and succulent pieces of meat to these already richly textured beans for a healthy and comforting meal.