Eating Animals Wins Environmental Media Association’s Documentary Award

Eating Animals Wins Environmental Media Association’s Documentary Award

Spotlight on Farmer Frank Reese, Eating Animals Favorite Heritage Cuts: Turkeys, Chickens, Ducks, Geese On Thursday, May 30th, Eating Animals starring Poultry Farmer Frank Reese won the top prize for documentary film at the 29th annual Environmental Media Association Awards. The awards honor productions "that increase public awareness of environmental issues and inspire personal action." Based on the bestselling book by Jonathan Safran Foer, narrated by producer Natalie Portman, and dire...
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Newman Farm - Berkshire Pork Raised in the Ozarks

Newman Farm - Berkshire Pork Raised in the Ozarks

Every year we take a dozen or so of our favorite chefs to visit David Newman on his family farm in Southeast Missouri, right smack dab in the middle of the Ozarks. There used to be hundreds of small plot pig farmers in the region but now David is the last one left mainly because agriculture there is not conducive to growing pig feed (beef became the name of the game there). David’s pigs are raised like Princes and Princesses. The Mothers raise their piglets in hoop houses spread across hundre...
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Chef Spotlight: Yong Shin

Chef Spotlight: Yong Shin

Photo Credit: Diane S. Kang Yong Shin, Sous Chef and Partner, Insa Brooklyn Favorite Heritage Cuts: Bone-in Skin-On Belly, Pork Jowl, Whole Animal Butchery   Born in Korea and raised in Dubai, U.A.E., Yong grew up in a family of foodies with an excellent cook for a mother. Art school brought him to NYC, but soon after he stumbled into Chef Sohui Kim’s kitchen at The Good Fork where he learned about professional cooking while also attending the French Culinary Institute. Yong went on t...
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Serving Sizes for our Roasts, Turkeys and More!

Serving Sizes for our Roasts, Turkeys and More!

Not sure what size to buy? We can help! Hosting a dinner can be stressful – but choosing the delicious meat you are planning to serve doesn’t have to be. Heritage roasts, hams, and other centerpieces are easy to prepare, and come in sizes friendly to big crowds or intimate dinners. Here’s an easy guide to help you pick what’s best for you. For centerpieces and bone-in roasts, estimate about a pound to pound-and-a-half per person.  For our other boneless roasts, including our classic hams...
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Grilling Tips for Summer

Grilling Tips for Summer

10 Grill Tips Every Grill Master Needs to Know Best Tools for the Season: Long Handled Tongs, Stainless Steel Spatula, Grilling Fork, Grill Brush, Instant-Read Thermometer, Basting Brush Ingredient Essentials: Coarse Ground Salt and Black Pepper, Grapeseed Oil  1. Get your grill ready for the season! To get your grill in shape for the season, fire it up and leave the cover on for 20 minutes. When it’s fully heated, use your grill brush to scour the grate and remove any debris lingering from ...
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Chef Spotlight: Nancy Newsom “The Ham Lady” of Col. Bill Newsom’s Country Ham

Chef Spotlight: Nancy Newsom “The Ham Lady” of Col. Bill Newsom’s Country Ham

We had so much fun honoring Nancy Newsom, “The Ham Lady” in New York last week! An extra special thank you to our friends George Weld and Evan Hanczor at Egg Restaurant in Williamsburg, Brooklyn, and all the chefs who created delicious, thoughtful dishes inspired by Nancy’s Free Range 18-Month Aged Heritage Ham. Chefs Matt Rudofker, Katrina Zito, Yong Shin, Jonathan Hittinger and Katy McNulty, you really wowed us! Want to see more Nancy? Visit our blog and catch Nancy on HRN’s The Main Cours...
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Chef Spotlight: Al di Meglio

Chef Spotlight: Al di Meglio

Al di Meglio, Chef and Owner, Barano Favorite Heritage Cuts: Spare Ribs, Bone-in Boston Butt, TenderloinChef Al di Meglio is the Chef and Owner of Barano, a wood fired seasonal Italian restaurant in South Williamsburg, Brooklyn featuring house-made pastas, wood-fired pizzas, Casella's Prosciutto and more! An alum of Le Cirque, Osteria del Circo & Rubirosa, Al combines his Italian-American Staten Island upbringing with the tastes of Barano D’Ischia, the township in southern Italy where Al...
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Heritage Foods Celebrates the 5th Annual #HeritageBreedsWeek

Heritage Foods Celebrates the 5th Annual #HeritageBreedsWeek

All week long, The Livestock Conservancy is raising awareness about endangered heritage breeds of farm animals with the 5th annual Heritage Breeds Week. No one knows this mission better than Heritage Foods, or our poultry farmer Frank Reese. SUNDAY 5/19 We started the week off by featuring Frank and three of the turkey breeds he raises at Good Shepherd Poultry Ranch in Lindsborg, Kansas.  Frank and his flock of Bronze turkeys, a breed on watch by the Livestock Conservancy. The Narragansett t...
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Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche, Tempesta Artisans and Tempesta Market Favorite Heritage Cuts: Pork Jowls, Boneless Fresh HamsHeritage Products Crafted by Tony: BBQ Pork Chop, Korean BBQ Wagyu Short Ribs, and many more! Team Heritage is just back from Chi-Town where we visited with 5th generation Calabrian curemaster, Antonio Fiasche. Antonio grew up in the hospitality industry helping his parents run Ristorante Agostino since he was a boy. What started as curing experiments in the attic of...
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Sweet Italian Sausage with Cheese!

Sweet Italian Sausage with Cheese!

The Signature Sausage Style from Little Italy’s San Gennaro Fair with Cheddar and Gruyere Shred from Vermont's Most Decorated Creamery! The most delicious sausage we’ve ever tasted! We created something we wanted to eat ourselves, that joins two of our favorite foods: Sweet Italian sausage from NYC’s Pepe Giocoli and two of Jasper Hill Farm’s best melting cheeses!  Little Italy's legendary Pepe Giocoli creates a New York classic, using our 100% Heritage breed pork and artisanal chedd...
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Chef Spotlight: Reinaldo Alfonso, Ed Crochet + Justine MacNeil

Chef Spotlight: Reinaldo Alfonso, Ed Crochet + Justine MacNeil

Chef Spotlight:  Reinaldo Alfonso, Fette Sau Philadelphia Ed Crochet + Justine MacNeil, Fiore Fine Foods   Favorite Heritage Cuts: St. Louis Ribs, Skinless Bellies, Bone-in Boston Butts, Bone-in Loin Rack!   Last Wednesday Team Heritage jumped in the car for a day trip to visit Newman Farm pork devotee, Chef Reinaldo Alfonso of Fette Sau Philadelphia. Just 90 miles and 90 minutes later, they had breakfast (and lunch!) with chef friends Ed Crochet & Justine MacNeil of Fiore Fine Foods i...
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Degustibus Event with Chef Zene Flinn

Degustibus Event with Chef Zene Flinn

Zene Flinn, Executive ChefFavorite Heritage Cuts: Bone-in Loin Rack, Country Rib Chops, Edwards' Surryano and Benton's Bacon.Zene Flinn, Executive Chef of Park Avenue Spring (Summer, Autumn, Winter) has been supporting heritage breeds in his seasonal kitchen for nearly 10 years, which is the equivalent of 40 when you consider that his menu changes quarterly. Thank goodness for us that pigs give birth all year round and pork can be part of his menu through all the seasons. We invite you ...
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