Heritage has tons of options for quick dinners, ready in an hour or less. Here we have our top picks for fast & delicious meals - so you can spend more time with your guests and less time in the kitchen!
Maple Sugar Cured Heritage Holiday Ham
Ready to eat, or heat and serve
Cured with sugar and maple sugar, these hams are the ultimate non-fussy food. These hams are already cooked so they are ready for eating, but a little heat will help bring out the delicious juices of the heritage meat. You can add a family favorite glaze, or stud it with cloves, cover it with cherries and pineapples — there is no spice or seasoning this delicious ham won’t welcome. From midnight morsels to lunches for the kids, this sweet and savory, and always juicy ham will beat any supermarket ham hands down! Universally loved as a centerpiece for a holiday meal, casual dining, or as the main ingredient in an iconic ham sandwich.
Pre-Seasoned Korean BBQ Wagyu Short Ribs
Sear in a pan or broil in the oven in 5-10 minutes
Inspired by traditional Kalbi Korean BBQ flavors, our thinly sliced short rib is pre-marinated and pre-portioned for super easy preparation. The sweetness of apple, kiwi, onion, and honey balance perfectly the savory flavors of soy sauce, chili paste, red pepper, and sesame, creating an extraordinarily tasty meal. Typically marinated for several hours, our naturally tender and heavily marbled Wagyu short ribs come marinated — all you need is 5 minutes from fridge to plate for a perfectly cooked steak dinner with an ideally caramelized char! These short ribs are delicious and versatile on their own as thin, tender steaks, bite-sized finger food, or served in the traditional lettuce wrap. Short ribs are often cut thick for long braising, but our Korean short ribs are sliced very thin on the bone for super quick cooking and extra flavor. We recommend searing or, if you prefer, in the broiler.
Pre-Seasoned Tri-Tip Beef Roast
30 Minutes in the oven
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. The Wagyu is one of the juiciest, most marbled breeds available anywhere.
Pre-Seasoned Spicy Pepper-Crusted Boneless Pork Loin
45 Minutes in the oven
We won’t kid you, there is a lot of great heat in the Calabrian peppers Antonio uses on this Berkshire pork loin, which are at the very heart of Calabrian cuisine. We call this masterpiece "alla diavola" — it is fiery with a sweet tang that we find devilishly seductive. A thing of rare beauty even before it is cooked, it is supremely marbled boneless Berkshire loin from Newman Farm; velvety and juicy, an epiphany of flavor, when combined with this proprietary blend of spices, a real “come to Calabria” moment. We recommend serving it with fresh, roasted vegetables and polenta and the leftovers are going to make a wicked sandwich.
Pork Loin — Bone-In Rack
45 Minutes in oven
The pork chop from these racks is exactly what most people think of when they think “pork chop” — it is the most iconic cut in the butcher’s case. Cut from the cherished center part of the loin section of the pig, this is a cut that is impossible not to love, and has been a staple of fine dining and family meals for as long as Americans have been eating dinner. Each 5-rib rack has five 12oz chops that can be separated with a steak knife, or the entire rack can be cooked whole as a roast for a festive centerpiece fit for a king.