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This Wednesday the team at Heritage skipped breakfast and didn’t bring in any snacks to work so that their pallets would be truly ready to uncover the words that describe the tastes of the various breeds of pork that we sell. Italians and French people have no trouble finding words to describe the un-describable. In the U.S. the wine people have it down but for fruits and vegetables and meat it’s hard to find words to explain what our mouths and pleasure centers are experiencing.... The post Heritage Breed Tasting Chart! appeared first on HERITAGE FOODS USA.
Doug Metzger works his 1500-acre farm, which grows corn, sorghum, wheat, alfalfa, oats, barley, Reese turkeys (he has worked with turkeys since 1951) and pigs with wife Betty, son Mark, daughter Marilyn, son in law Stan and their three kids. Farming has become more challenging for Doug in recent years as he struggles to remain independent in an era of commercialization. “The chicken industry and the turkey industry went the way of industry,” Doug explains, ” and I’m working hard so that the same doesn’t happen to the pork industry”. Doug has raised purebred, certified Berkshire pigs since 1954 and learned the art from his grandfather Fred, father Wilhelm and father-in-law Japhet. These elder statesmen also taught Doug how to raise the now endangered Tamworth pig (as of 1961) and the Hampshire pig.
Larry and Madonna Sorell have been farmers since 1970 when they purchased 200 acres of land in Cloud County, Kansas. Larry Sorell continues a family tradition that was passed down from his grandfather to his father and then to him. Today, the farm is a bit smaller but they still maintain true biodiversity. Madonna fondly recalls how Larry would often return home with a surprise in his truck – once a few lambs, another time a beautiful horse. The couple raises numerous heritage breeds including a handful of Highland cattle, Katahdin and CVM-Columbian crossed lamb, work horses and several pig varieties including Red Wattle, Berkshire, Gloucestershire Old Spot, Mule Foot, and a few Large Blacks.
Last summer we launched our Rare Breed Heritage Chicken Tour – an effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We partnered with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like.
By Dick Bessey 1 Columbian Wyandotte Chicken 2 tsp salt Olive oil for coating grill Cut chicken into pieces and sprinkle with salt. Heat grill to low to medium heat. Coat grill with some olive oil to prevent sticking. Lay chicken skin side down on grill and cook for about 15 minutes until the […] The post Summer Grilled Heritage Chicken appeared first on HERITAGE FOODS USA.
Heritage Foods USA is proud to announce our historic effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We are partnering with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like.
“The better the breeding, the better the eating,” Frank Perdue declares in an old commercial from Perdue chicken. He walks us through the breeds of chicken the Perdue company has raised throughout its history, listing the relative merits and drawbacks of the Barred Plymouth Rock through the Rhode Island Red, None of them, he claims, are up to his standards of “tender meat, plump breasts, [and] well turned legs.” So he had to develop his own. It is telling that a generation later, the breeds of these chickens are not nearly recognizable enough to be used in a television advertisement.
Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.
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