Journal

• Mar 24, 2023

Steak Rules to Live By

• Mar 24, 2023

Our Founder's Favorite Cocktail

The martini is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist. Some say that a bartender at the Knickerbocker Hotel in NYC named Martini di Arma di Taggia invented the martini in 1911 for John B. Rockerfeller. Over the years, the martini has become one of the best-known alcoholic beverages.

• Mar 20, 2023

Frank Reese, Savior of Biodiversity

Saviors come in many forms. For turkeys, it’s Frank Reese Jr., a poultry farmer who has had a fondness for turkeys since childhood and lived life with one focus — save heritage breeds with genetic lines that in some cases date back to the mid-1800s.

• Mar 20, 2023

Chef News: Mourning the loss of Fritzi Cohen

An early believer of Slow Food and Heritage Foods, we mourn the loss of the great Fritzi Cohen, founder and former owner of the historic and now Employee-Owned Dupont Circle boutique hotel and restaurant, Tabard Inn.

• Mar 20, 2023

Back @ Becco!

We are so happy to see our heritage pork shoulder back on West 46th street in NYC’s historic theater district at Becco restaurant, Lidia Bastianich’s stalwart run by O.G. chef (for over 20 years) Billy Gallagher. When you have to be out by 7:45PM to make the show, there is no better spot than Becco’s spacious dining rooms! We love trying new menu items that include pork shoulder and, of course, the limitless 3 pasta offering which often includes a heritage pork ragu!

• Mar 16, 2023

The Economics of Ham

There are few foods more American than ham. We are a nation that eats ham steaks for breakfast, slices layered on a sandwich for lunch, and presented family style on platters for run-of-the-mill weekday dinners. On our most important occasions — from Easter and Christmas to birthdays and weddings — the nation's pork-eating cultures serve ham as a centerpiece. City ham, Country ham, fresh ham — all are welcome at these tables.

• Mar 16, 2023

Heritage Press Archives (2001 to Present)

For the past 20 years journalists have supported the movement to preserve biodiversity on family farms, including heritage breed livestock and poultry. We are proud to share this list of articles about the Heritage Foods network over the years. Heritage Foods is not just a business, its a movement with a mission! 100% of what Heritage Foods sells come from 100% heritage breeds with genetic roots that can be traced to before the Industrial Revolution and the advent of factory farming that forever changed the biology of almost all livestock! 

• Mar 10, 2023

The last cuts of winter from the pig!

Because a ham cured in salt can last so long unrefrigerated, a family could eat well through the long winter. Historically, the last cuts of the pig to be consumed from the previous year’s harvest was the prosciutto, and an array of other cured meats like salami and pancetta.