Successes with Sauces and Marinades

Successes with Sauces and Marinades

Marinade vs. Rub Knowing when to use a marinade vs. seasoning your meat with a rub or sauce can be a tough. Here is the secret…. a marinade typically helps to break down tougher connective tissues in well exercised muscle groups. When we say “well exercised” we are generally referring to a cut that comes from a hard-working muscle such as the shoulder, ham (butt) or the shank/hock. Often these cuts require much longer cooking times to get that "fall off the bone" and tender result. On the oth...
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Using Seaweed to Feed Our Pigs!

Although it may seem strange at first, our pig farmers are having fantastic results by sustainably harvesting the ocean for high-nutrition feed for our otherwise traditionally farmed Heritage pork. The farms we use are some of the first to use seaweed in the feed, and the results have been incredible. David Newman of Newman Farms […] The post Using Seaweed to Feed Our Pigs! appeared first on HERITAGE FOODS USA.
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WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!!

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. Heritage breeds are first in their class, true champions, the only […] The post WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!! appeared first on HERITAGE FOODS USA.
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The Voice of a Pork Chop

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.
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Give the Gift of Good Taste! by Walker Martin

Many years ago, before the Internet had connected us (and deconnected us in may ways, as well), a friend brought me a steak for my birthday. It was a massive rib-eye, cut thick, straight from the butcher’s case, except he wrapped it in holiday wrap and put a bow on it. When he brought it […] The post Give the Gift of Good Taste! by Walker Martin appeared first on HERITAGE FOODS USA.
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In Celebration of the Feast!

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.
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Why a Duck? Ask Dickens!

The best thing about the holidays is always the food, that is, if you are doing it right! As we say here, let nature lead the way — great food is seasonal and should be celebrated in its own time. Look no farther than the books of Charles Dickens and ask why they always seemed […] The post Why a Duck? Ask Dickens! appeared first on HERITAGE FOODS USA.
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Stephen Barber – Director of Culinary Operations and Executive Chef of Farmstead at Long Meadow Ranch

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 […] The post Stephen Barber – Director of Culinary Operations and Executive Chef of Farmstead at Long Meadow Ranch appeared first on HERITAGE FOODS USA.
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10 Soup Facts That I Find Interesting (by Patrick Martins)

Soup is a tough subject matter for a meat distributor. So I have accumulated 10 soup facts that I find interesting. 1. Carlo Petrini, the founder of SlowFood, told me the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. […] The post 10 Soup Facts That I Find Interesting (by Patrick Martins) appeared first on HERITAGE FOODS USA.
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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.... The post Season 7: No Goat Left Behind from Heritage Foods appeared first on HERITAGE FOODS USA.
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Matt Rudofker – Director of Culinary Operations at Momofuku

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. The post Matt Rudofker – Director of Culinary Operations at Momofuku appeared first on HERITAGE FOODS USA.
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Salumi Bolognese Casarecce

This recipe is adapted from Food and Wine's Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends! The post Salumi Bolognese Casarecce appeared first on HERITAGE FOODS USA.
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