Shop 25% OFF Sitewide through 2/26 with code SITEWIDE — sale items included!
100% Customer Satisfaction Guaranteed | Shop Our Bestsellers!
Orders received by 10am EST ship same day Monday-Thursday, unless otherwise requested.
Call or email us with any questions at (718) 389-0985 or info@HeritageFoodsUSA.com!
All our Provisions ship FREE!
When it comes to the best pork for grilling heritage breeds win the flavor test every time. We are speaking strictly in facts, science-based and proven from farm to table, from plate to mouth. No commercially bred pork, no supermarket special, can possibly complete.
There is no denying the siren call of a Heritage pork chop, the sort of thing that would have made Homer crash his ship. Or, make a man sing about the Voice of a Pork Chop. Some folks might think it’s weird, but it makes perfect sense to us, and to Bob Dylan, who was […] The post The Voice of a Pork Chop appeared first on HERITAGE FOODS USA.
From the “Carnivore’s Manifesto” by Heritage Foods USA founder Patrick Martins In the words of Mae West, “Too much of a good thing can be wonderful!” As in all things, of course, a little common sense could prevail. But I’m sick of people telling me to eat only plants. Sure, health is wealth and all […] The post In Celebration of the Feast! appeared first on HERITAGE FOODS USA.
California is the Promised Land where dreams really do come true — Hollywood, Disneyland, and Farmstead at the Long Meadow Ranch in Napa Valley. “Farmstead is the culmination of many things that came together,” says Farmstead’s executive chef Stephen Barber, “this is where the rubber hits the road. It’s a lot to explain, it’s a complex operation. We raise our own beef, we grow our own vegetables. We make wine. We have the apple orchard in Napa, and an olive farm. We have 500 chickens, fruit orchards… there are so many different elements. And our restaurant, Farmstead, is where it all comes together."
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.
Matthew Rudofker joined Momofuku Ssäm Bar as a Sous Chef in 2010 and soon rose to Executive Chef. In 2015 he was also named Executive Chef of Momofuku Má Pêche. Matthew has received a variety of recognition from the hospitality community included in Forbes’ 30 Under 30, Zagat 30 under 30, Eater Young Guns, and James Beard Nominated Rising Star Chef. He is now the Director of Culinary Operations at Momofuku, a gastronomic dynasty whose coin of the realm is Heritage pork. The Bo Ssäm at Ssam Bar, especially, is a masterpiece of pork, something like “pig candy,” cured and slow cooked, and dizzying in its deliciousness.
© 2026, Heritage Foods Powered by Shopify
