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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This Week's Celebrity Roast.... with Garlic Confit and Rosemary!

This Week's Celebrity Roast.... with Garlic Confit and Rosemary!

Last week the Heritage Foods brain trust voted our new Pork Roast with Garlic Confit and Rosemary the perfect midweek meal, calling it “a special treat whose herbs and garlic make it a tasty, satisfying sit-down dinner without being as heavy as a larger roast. This is perfect family fare and would go great with rice and beans or smashed potatoes.” This roast is hearty, with strong flavors, yet simple and perfectly sized for sandwiches or a centerpiece for 3-4 guests. These humble but extrao...
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Spice up your Lunch with our Heritage Pork Grab and Go Salad Recipe!

Spice up your Lunch with our Heritage Pork Grab and Go Salad Recipe!

Meal prep doesn't have to be boring — keep your lunches full of flavor with our Heritage Pork Grab and Go Salad Recipe! With an array of seeds in the dressing, our heritage ground pork and colorful vegetables we have created an easy meal that is filling and flavorful. This paleo friendly recipe is a great way to keep your lunches (or dinners) exciting and healthy.  Follow our directions below - but feel free to be adventurous and add your own vegetables.  Dressing: 1 cup raw almonds ½ cup pe...
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Featuring Our Newest Product! Poivre Mélange Wagyu Petite Tender - Music to Our Mouths!

Featuring Our Newest Product! Poivre Mélange Wagyu Petite Tender - Music to Our Mouths!

The new Heritage Petite tender, cut and crafted meticulously by famed old-world butcher Thomas Odermatt, is our newest and simplest solution for a super simple to prepare (but equally elegant) dinner, be it for one, or perhaps to share with a special friend. These tenders are similar to the filet mignon — not as expensive, yet still remarkable for the buttery, luscious texture you’ve come to expect of the lauded filet, and with even more true steak flavor. Crusted by hand with lots of love a...
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Kick off to Our Annual Ham Sale!

Kick off to Our Annual Ham Sale!

We are talking all things ham this week to celebrate our Annual Ham Sale!  Ham! There is so much to say about ham. More than any other cut on the pig, we talk about ham the most. Each and every week we at Heritage Foods process and sell 200 pasture-raised heritage breed pigs. The average weight of each pig is around 245lbs. And of those 245lbs about 65lbs is ham weight. Besides weighing a lot, the ham is a challenge to move because the 150 restaurants we sell to each week hardly purchase any ...
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