Wagyu Standing Rib “Cowboy” Roast, Studded with Bacon

Wagyu Standing Rib “Cowboy” Roast, Studded with Bacon

Every so often, a star is born whose magnitude is irresistible. This is one of those times. This roast has all the size and power of a great monument — it truly is the dinner of the year, a special occasion centerpiece, a three-bone, standing rib Wagyu roast that stands very tall.Like all Wagyu beef, it is supremely marbled — but the Cowboy roast has a not-so-secret ingredient: it is studded with our Signature Heritage Bacon! The bacon has been added to infuse the roast with sweet and smoky ...
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Edwards Surry-ano ham is back!

Edwards Surry-ano ham is back!

Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days.  The ham has a rich full flavor, and an exquisite pliable texture, exactly like its European counterparts. It is sweet, nutty and delicious, the result of amazing skill in the curehouse as well as a great primary ingredient: highly marbled heritage breed pigs, raised on pasture with no antibiotics. Surry, Virginia has been home to the Edwards family since before 1926 when Wallace Edwards Sr. first started selli...
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Frank Reese, the ONLY Farmer Selling APA Turkeys Under USDA Certification

Frank Reese, the ONLY Farmer Selling APA Turkeys Under USDA Certification

The APA is America’s oldest agricultural association and the keeper of the standards for poultry breed identification. Certification by the APA is the only label that matters when it comes to truly “heritage” poultry. Frank Reese is the first sustainable commercial farmer to receive certification by the APA for his birds as purebreds, and is currently the only farmer selling APA turkeys under USDA certification. Frank’s birds are descendants of the famous Bird Brothers’ Hatchery from 1916, or...
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Introducing Our Australian Wagyu

Introducing Our Australian Wagyu

Heritage Foods was founded to promote farms and heritage breeds raised in the United States.  Family farms and biodiversity in the country where fast food was born needed a support network of chefs and we wanted to help launch one. Part of our Mission Statement and Guiding Values written in 2004 is: We uphold the American ideals of equity and dignity for all producers and their foods. We are committed to heritage foods of all of the Americas, North, South and Central. We believe that our inal...
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True Porchetta

True Porchetta

Like many words the word “porchetta” is overused and misused. The real thing is the result of a painstaking process that starts with a 35-pound piece of pork that industry folk refer to as the “middle”. This massive cut includes the entire loin, belly and rib of of the pig. To make a true porchetta the entire middle is deboned by hand. This is done slowly and carefully to make sure none of the meat or skin is damaged in the process.  After the bones are removed, the skin-on belly is wrapped a...
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Goatober 2018 launches with events in London, Bristol, Manchester, Cornwall, Rome, Frankfurt, Nantes, Amsterdam, New York and Ibiza

Goatober 2018 launches with events in London, Bristol, Manchester, Cornwall, Rome, Frankfurt, Nantes, Amsterdam, New York and Ibiza

GOATOBER, the month-long goat meat celebration, has become an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system. This October, there are events, dinners and talks from London to New York to Ibiza with one aim: put more goat meat on the menu and put all male goats born into the dairy system in to the food system.Goatober 2018 is the most exciting yet as events in New York and Brooklyn see all ...
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A CUT BELOW THE REST

A CUT BELOW THE REST

If someone were to ask you what your favorite cut of steak was, or what you thought were among the most popular, we are betting that ribeye would rule the roost, perhaps followed by strip steaks (Kansas or New York, depending on where you hang your hat), perhaps a hangar steak for the steak frites set, sirloin or flank for the grillers, and of course, filet mignon for the aristocrats. And that’s why we want to drop some secret knowledge on our friends and fans and suggest if you haven’t trie...
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Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!

Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!

Oven-Ready Tri-Tip Wagyu Roast  The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans. Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian...
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Introducing the "Alla Diavola" Calabrian Roast

Introducing the "Alla Diavola" Calabrian Roast

We call this masterpiece "alla diavola" — it is fiery with a sweet tang that we find devilishly seductive. This oven-ready roast is hand-crusted by Antonio Fiasche of Nduja Artisans in Chicago, and takes less than 45 minutes in the oven.The peppers on this loin are almost like a thick marinade that blackens in a hot skillet, and taste as if they were made from pure Italian sunshine at its strongest. The boneless loin is a thing of rare beauty even before it is cooked. It is a supremely marble...
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A Major Achievement for the Cause of Preserving Tradition, Biodiversity and Bio-Security in the Food Supply

A Major Achievement for the Cause of Preserving Tradition, Biodiversity and Bio-Security in the Food Supply

In 1987 The Livestock Conservancy conducted a national poultry census, resulting in the world’s first Conservation Priority List of endangered poultry breeds. This census was an important step to realizing that numerous breeds were on the verge of extinction because farmers were not raising them anymore. In 2001 a seminal article in The New York Times by Marian Burros put Slow Food, Heritage Foods, and the Good Shepherd Poultry Ranch on the map of the national food scene by promoting their “E...
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A DAY AT THE HERITAGE TEST KITCHEN: Tomahawk Steaks, Poivre Mélange Petite Tenders, and a Garlic Roast

A DAY AT THE HERITAGE TEST KITCHEN: Tomahawk Steaks, Poivre Mélange Petite Tenders, and a Garlic Roast

A DAY AT THE HERITAGE TEST KITCHEN: Tomahawk Steaks, Poivre Mélange Petite Tenders, and a Garlic Roast It’s nice work if you can get it!  The Heritage Test Kitchen hums along, even on hot summer days, even if they are in September. The team here is rife with former line cooks and grill masters, would-be top chefs who’ve come to work for Team Heritage because they all believe in the importance that good farming and sound genetics have on taste. These food world champions are uncompromising, an...
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Heritage Foods 2018 Catalog

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