Our Annual January Sale

Our Annual January Sale

Our Annual January Sale is on! We only do this once a year to make room for many new products coming in! The sale runs for 30 days and once items sell out they are gone – so don’t miss out. Shop the sale here. Our sale selection ranges from pork chops to leg of goat and many different cuts in between — all humanely raised on pasture by independent family farms, 100% antibiotic free.   Below is the recipe for Tandoori Lamb Balls from our friends at The Meatball Shop, NYC using Heritage ground ...
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STEAK IS NEVER A MISTAKE!!!

STEAK IS NEVER A MISTAKE!!!

Our Wagyu beef is tender and buttery, toothsome, juicy, and a hallmark of excellent breeding and great taste. Trust us when we say that you cannot go wrong for any steak lover: we have gifted our steaks to famous chefs, princes, diplomats, rock stars, and the bartender at our local beer hall, and to a person, they have all been delighted beyond the stars to receive the one gift that never goes out of fashion. Our favorite way to share the best of Heritage steak is one of our specially selecte...
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It’s Holiday Time, Gotta Getta Porchetta!

It’s Holiday Time, Gotta Getta Porchetta!

Of all the World Class treats in our butcher case, nothing smacks of artistry, craft, and unexpected delights as our collection of superb Porchettas. It seems like the Porchetta is becoming as popular as popcorn these days, but don’t be fooled: Heritage Porchettas are meticulously handcrafted, using only the finest ingredients, and of course, pasture-raised, gorgeous, Heritage pork. Our Traditional Porchetta is prepared in the Old World style by legendary Swiss butcher Thomas Odermatt, who ma...
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What Our Customers Are Saying

What Our Customers Are Saying

Every year we are proud as pie when the reviews from our customers come pouring in! It’s not just professional chefs and restaurants who are celebrating the flavor of our Heritage Turkey’s from the Good Shepherd Poultry Ranch, it is Mr. and Mrs. America, regular folks of every stripe who enjoy eating the very best turkeys in the world.
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Last Minute Guests? Package-to-Table in Under an Hour!  Our Favorite Roasts Ranked by Time in the Oven

Last Minute Guests? Package-to-Table in Under an Hour! Our Favorite Roasts Ranked by Time in the Oven

One of the questions we are most asked here at Heritage (along with “What size should I buy”) is “How much time does it take to cook?” Have no fear, Heritage roasts are all easy to cook and take very little time from package to table! Below, our favorites ranked by time, from literally no time at all, to a mere 45 minutes!
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What Size Centerpieces Should I Buy?

What Size Centerpieces Should I Buy?

Pick Your Centerpiece Weight Based on the Number of Guests You are Having (Plus leftovers, of course!) Holiday celebrations 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 per...
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Our Top 5 Holiday Centerpieces!

Our Top 5 Holiday Centerpieces!

Holiday season means big appetites! And nothing satisfies friends and family like a Heritage centerpiece — from supersized roasts to more modest but equally impressive Porchetta’s, we have it all. And the best thing is they are all super simple to prepare. Choose one for the big feast, and maybe keep another in the freezer as a stand-by — after all, the holidays are a season, not just one day!
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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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