Momofuku Ssäm Bar is Back!

Momofuku Ssäm Bar is Back!

Helmed by Chef Eunjo Park, formerly of Momofuku's Kāwi, the menu reflects the restaurant's illustrious history without being stifled by its reputation, opening the door for new ideas and creations. Kimbap and Ssäm anchor the menu, which is rounded out with small plates, rice cakes, and crispy rice dishes.Go with a group of old friends, try some of everything, and don't forget to order a few rounds of the incredible cocktails. Thank you to the Momofuku group for all of the support over the ye...
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A Sheep Is A Lamb Is A Hogget Is A Mutton

A Sheep Is A Lamb Is A Hogget Is A Mutton

Animals can have different names depending on the context. For example, cattle can be cow, steer, or bull. When we eat it, we call it beef or veal, depending on its age. Pigs can be hogs, boars, sows, or swine, again dependent on factors like age, castration, sex, or wildness. Sheep are no exception. Americans are largely familiar with the moniker lamb — meaning a sheep under 12 months old and its meat. Mutton refers to the meat of older sheep but not the sheep itself. But there's another den...
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Good Shepherd Conservancy Launch

Good Shepherd Conservancy Launch

Introducing the Good Shepherd Conservancy, founded by the one and only Frank Reese, Jay Greenberg — an aspiring Standardbred poultry farmer, educator, and a notable humane butchery expert —and Patrick Martins — Heritage Foods founder. The Good Shepherd Conservancy is a non-profit organization dedicated to safeguarding and promoting biodiversity through the use of Standardbred poultry and historical purebred lines of livestock for agricultural use. Their goal is to re-shape the poultry indust...
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Pesto and Ground Meat Pasta Recipe

A quick and easy meal and one of the most inexpensive ways to enjoy heritage meats!  Over the years, one of the best takes on pasta that we’ve tasted is a pesto with heritage ground meat and Parmigiano Reggiano cheese — a fresh, light, and springy meal, and ours is sourced from our favorite sustainable artisans and purveyors!
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New Beef Cuts to Celebrate the Year of the Ox

New Beef Cuts to Celebrate the Year of the Ox

To celebrate the Year of the Ox, we are carrying Wagyu Beef Shanks and Oxtail for the first time! Our shanks are cut ¾ - 1 inch think from the Akaushi steer and make for an incredibly delectable, earthy meal. We recommend roasting low and slow or braising until the meat falls off the bone. During cooking, the marrow will render out, adding an unforgettable richness. A traditional delicacy around the world, our oxtail is sensuous, silky, and delicious. It is a treasured cut as there are onl...
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New Heritage Collection: Pork Rollatini

New Heritage Collection: Pork Rollatini

We are proud to launch a brand new Heritage Collection of Heritage Boneless Pork Loins, hand-rolled by our trusty butchers in Kansas City with seasonal fresh ingredients! Our pork Rollatini are the perfect size to feed a family of four and are ready in 30-45 minutes – just sear and cook in the over to an internal temperature of 145 degrees F. Our first two flavors are Greek and Italian. The Greek features feta cheese, Kalamata olives, and roasted red peppers, and the Italian has tomatoes, bas...
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Heritage Shaved Deli Ham Debut!

Heritage Shaved Deli Ham Debut!

Introducing rich, juicy, flavorful, marbled, delicious heritage shaved deli ham! Say goodbye a dull sandwich for lunch. We take our Signature Maple Sugar Cured Heritage Ham and shave it for ideal texture and versatility. Maple cured ham is at the cornerstone of American cooking, loved universally as the main ingredient for an iconic sandwich. Whether for a ham and cheese, jambon beurre, Cubano, or fried with an egg for breakfast, pasture raised heritage breeds produce marbled delicious meat,...
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Chef Tony Scotto's DPNB Pasta and Provisions in Nyack, NY

Chef Tony Scotto's DPNB Pasta and Provisions in Nyack, NY

Chef Spotlight: Chef Tony Scotto owns and operates DPNB Pasta and Provisions in Nyack, NY. We first met Tony when he was making pasta for Mark Ladner at Lupa and Del Posto in New York, among many other ventures both local and international.
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Spring Lamb

Spring Lamb

Come spring, when March roars in like a lion, you should be tucking into some lamb. There is a reason that lamb is central to Passover and Easter — or did you think it was just convenient symbolism? Nope, that's when young lambs are ready for harvest, based on their natural mating patterns. And it's a good time to eat the older, more mature sheep, too, since they are done breeding or milking and are ready for harvest. Just as tomatoes and strawberries are best in the summer, so too do our ani...
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Roberta's Split Pea Soup

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. ...
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For Sale, Heritage Lamb, Not Yet Extinct

For Sale, Heritage Lamb, Not Yet Extinct

"When the last individual of a race of living things breathes no more, another Heaven and another Earth must pass before such a one can be again."  — William Beebe The list of British breeds of lamb that are already extinct includes the Bampton Nott, the Mendip, the longwool Nottingham, the Old Lincoln, the Silverdale, the Wicklow, and the Wiltshire Down. Our nose-to-tail program features lamb breeds that are considered rare but not yet extinct. The Dorset-Horn and Navajo-Churro, for example,...
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Heritage Foods Fall 2020/Winter 2021 Catalog

We are proud to announce the release of our annual Fall/Winter virtual catalog.  Take a look below and click through!                    
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