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DIY Make Your Own Heritage Bacon and Guanciale At Home!
  • May 31, 2020
DIY Make Your Own Heritage Bacon and Guanciale At Home!

We've heard your requests for DIY cooking projects! And what better way to spend time with your quarantine group (or alone!) than by making your own ingredients at home. To set you on the right track, we consulted longtime curemaster friends Cesare Casella of Casella’s Salumi and Taylor Boetticher and Toponia Miller of Fatted Calf Charcuterie.  This cure project starts with 100% heritage pork bellies and meaty and marbled heritage pork jowls!

Season 7: No Goat Left Behind from Heritage Foods
  • Oct 4, 2017
Season 7: No Goat Left Behind from Heritage Foods

Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats. Since male goats are of little use on dairies, a sustainable outlet needed to be found and Goatober was launched, connecting restaurants and home chefs to a delicious protein that is actually the most widely consumed meat in the world. The project has since grown to include numerous non-dairy farms raising goat for meat. Through the dedication of America’s top chefs to raise awareness, America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable.

The Best Burger You’ve Ever Had
  • Apr 21, 2017
The Best Burger You’ve Ever Had

Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game?  Check out our burger tips below for guaranteed juicy patties every time.

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco
  • Mar 7, 2017
In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!

Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.
  • Feb 21, 2017
Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.

Fatted Calf bacon is a bacon milestone. This is old-fashioned bacon at its finest, beginning with superior Heritage pigs, and then dry cured with brown sugar, sea salt, and a bit of cayenne – but it’s not too spicy, just well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor....

Grill Tips
  • May 22, 2015
Grill Tips

Check out this list of 10 Tips to perfect your grilling!

wagyu ribeye steaks
  • Feb 3, 2015
Steak Tips: Guide For The Perfect Steak

Steak cooks in minutes, but a few simple techniques can reliably tip the scale toward perfection. First, choose wisely. The quality of the meat is the foundation for a good steak.

Perfect Roasted Duck
  • Dec 10, 2014
Perfect Roasted Duck

This recipe works well for all waterfowl, geese included! Ducks and Geese are both red-meat birds. So while the USDA recommends a final temperature of 165° F for both duck and goose, we agree with our network of chefs who believe their rich breast meat is best served medium-rare, or 145 ° F.