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"No-Frills Pork Chops Grow in Popularity" — Nation's Restaurant News
  • Apr 24, 2025
"No-Frills Pork Chops Grow in Popularity" — Nation's Restaurant News

Chef Neil O’Connell, of The Occidental at the Willard Hotel in Washington, D.C. recounts a famous dinner in October of 1962 where a pork chop was served, and his philosophies on pork chop sourcing and preparation.

Heritage Press Archives (2001 to Present)
  • Apr 24, 2025
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! 

The Red Wattle — A Gastronomic Polyglot
  • Feb 19, 2025
The Red Wattle — A Gastronomic Polyglot

Across cultures and time, the breed of pig that today goes by the name Red Wattle, but which has existed in some form for centuries by other names, has been taken around the world by foot, boat, train, and truck!  Red Wattles are known for their hardiness, foraging activity, and rapid growth rate, but many pigs boast these traits. What was it about this pig that made it such a celebrity?

Tamworth; The Woods Pig!
  • Jan 29, 2025
Tamworth; The Woods Pig!

The Tamworth is a rare breed of pig that came to the Americas in the 1800s after centuries living in the forests of Ireland where they were known as Irish Grazers and in England where they foraged in woods of oak and beech. Over time the breed developed attributes that would enable it to function well in these challenging terrains. High legs and good athletic ability came in handy when navigating the undergrowth. Long faces and snouts were built to root and find food. Even the traditional Tamworth today remains high energy, alert, and sensitive to flight instincts, as if they are operating on a higher gear than other pigs. Considered “deep sided pigs,” Tamworths have been celebrated for centuries for producing delicious bacon.

The All American Pig Breed
  • Jan 20, 2025
The All American Pig Breed

Though the Duroc breed evolved from red pigs from another part of the world, it is considered one of the few “all American” breeds we have today. Unlike most breeds of livestock that were developed elsewhere and brought here, the Duroc is the result of two red colored breeds being crossed and then improved upon in the early 18th century in upstate New York. Where those two original red breeds came from is the subject of much debate as there are no pigs native to the Americas. Today the Duroc is in many ways the perfect pig boasting excellent meat quality. It is rugged and durable and has a great ability to efficiently convert pounds of feed into pounds of high quality meat. Durocs can range from a light golden almost yellow color to a dark mahogany.

Meadow Creek Dairy Raw Cheese
  • Jan 8, 2025
The Raw Milk Cheese of Meadow Creek Dairy

What strikes us most about Meadow Creek Dairy is that they produce only raw milk cheeses, three to be exact, in a tiny pocket of hills near Galax, Virginia just on the North Carolina border. Remarkably they rotate their all-female herd of 140 cows every twelve hours to keep the menu fresh! 

Goat Tees? — Goatober 2024
  • Oct 14, 2024
Goat Tees? — Goatober 2024

Narragansett Turkey at Frank Reese's Good Shepherd Poultry Ranch
  • Jul 18, 2024
Narragansett Turkey at Frank Reese's Good Shepherd Poultry Ranch

We partner with Frank and purchase his entire flock — every single bird that he hatches!