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Nancy Silverton, Chef Series and Featured Cuts
  • Jul 5, 2017
Nancy Silverton, Chef Series and Featured Cuts

When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....

CESARE CASELLA – OLD WORLD MEETS NEW, PART 1
  • Apr 7, 2017
CESARE CASELLA – OLD WORLD MEETS NEW, PART 1

One of the most exciting things happening here at Heritage in the New Year is our newly-forged relationship with Cesare Casella, master Michelin-starred chef, the Dean of Italian Studies at the International Culinary Center and celebrated restaurateur.... The post CESARE CASELLA – OLD WORLD MEETS NEW, PART 1 appeared first on HERITAGE FOODS USA.

Pork Tenderloin: The Filet Mignon of Pork!
  • Mar 21, 2017
Pork Tenderloin: The Filet Mignon of Pork!

The filet mignon of pork! Silky, tender and easy to roast to perfection. Each pig only produces two pounds of delicate tenderloin. Prepared simply, marinated, or wrapped in bacon, every bite is a masterpiece!

On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!
  • Mar 20, 2017
On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!

Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]

Charcuterie
  • Jun 14, 2016
Charcuterie

When we first started buying whole heritage pigs for our restaurant accounts and home chefs we didn’t know that hams make up 30% of the body weight of the pig. When we looked at our profit and loss statement, we realized that unless we found a great outlet for hams, we would fail as a nose-to-tail business, especially considering that we pay our farmers at least four times the commodity rate for pork, a price determined by a group of old men in Chicago that we think is too low.

2016 Farm Tour
  • May 16, 2016
2016 Farm Tour

The 2016 Heritage Foods USA Farm Tour kicked off May 4th with a historic meeting at the Memphis airport headlined by a 15-passenger van, which was at the ready for a 5-day chef tour. Since 2005, an annual farm trip provides the chance for chefs and curemasters to meet the people and animals behind their center-of-plate ingredients..

Cattle Share from the Kitchen of B&B Ristorante, Las Vegas
  • May 12, 2015
Cattle Share from the Kitchen of B&B Ristorante, Las Vegas

Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale.

The Carnivore’s Manifesto Magical Meat Tour Update & Gallery!
  • Jun 17, 2014
The Carnivore’s Manifesto Magical Meat Tour Update & Gallery!

We are on the road promoting Patrick Martins’ new book The Carnivore’s Manifesto! We kicked off the tour Thursday in San Francisco at Americano Bar and Restaurant for a book signing on the patio with executive chef Josh Perez. On Friday, we made our way to Fatted Calf Charcuterie to visit Taylor and Toponia and the rest of their crew. They then  joined us for a dinner hosted at 18 Reasons. Sam, the owner of Bi-Rite Market, and Chili, who is their head meat purchaser, prepared an amazing meal of braised heritage pork shoulder with salsa verde and fresh panzanella salad. Michelle is in charge of organizing all the events and dinners at 18 Reasons and lead a discussion with Patrick, Mike Edison, Sam, Chili, Taylor, and Erin Fairbanks, about Patrick’s book and why sustainable and humane meat is important to each of them.