The story of how your holiday dinner got from the farm to your plate is one of the best you will ever tell. And the truly fantastic part is, it’s all true.
When it comes to Heritage breeds — of pork, of lamb, of beef, you name it — each meal is only the last chapter in a culinary epic. Our Red Wattle pork, for example, comes from pigs that once were staples of New Orleans stockyards and were once nearly extinct as industrial farming took over and cyncically favored only select breeds of genetically engineered pigs. Now Red Wattles are a favorite of knowledgeable pork lovers, saved by aware diners and discerning chefs.
Our Tunis lamb can be traced back to Bible times and were once shepherded by George Washington and Thomas Jefferson. The ancestors of the cows that produce our Wagyu steak were originally flown to Texas on the same kind of luxury plane that is favored by touring rock bands.
Not only that, when you are eating Heritage meats you are celebrating biodiversity, supporting family-owned independent farms, and continuing a legacy of traditional American farming that stays far away from antibiotics and hormones and commercial farming practice.
And you can boast that our meat is the very same stuff being prepared at Gramercy Tavern, Del Posto, and some of the best restaurants in NY, LA, and San Francisco, championed by visionary food stars like Alice Waters and Mario Batali!
The post Let the Turkey do the Talking, and Other Lessons from the Heritage Holiday Table appeared first on HERITAGE FOODS USA.