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Every morning it’s the same routine for poultry farmer Frank Reese. Frank walks several thousand turkeys from their barn out to pasture, where they spend the day foraging in the rolling Kansas plains. In the evening he opens the large barn doors, cuing the flock to head indoors where they can roost safely for the night.
In 2014 the team at S. Wallace Edwards & Sons invited us to co-host a tasting of exquisite long aged prosciutto style hams. The kind of hams Parma, Italy has made famous, but these hams were not from Europe. They came from all over the US, from producers who have been practicing traditional curing techniques for many generations.
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.
We are most at home with our boots on while visiting farms, but we’ll clean up our act when the occasion calls. This past weekend we shined our shoes and donned our best for one of the most exciting invitations we’ve received. We were off to visit the United Nations!
St. Patrick’s Day brings memories of bagpipes marching down 5th Avenue in New York City, dying the river green in Chicago or a stomach too full of Guinness. Rarely, however, is a delicious meal associated with the once religious holiday. This may be because, as one writer put it, “economy is the main ingredient in most traditional Irish dishes.” The culinary tradition of that came out of a largely peasant Ireland to a proud Irish-American community is one of humble, simple and truly delicious food. St. Patrick’s day gives us the opportunity to tell the story of the food of Ireland taking us from the Gaelic Kings, through the Great Famine, to the now prosperous and proud Irish-Americans.
Don’t have a machine slicer at home? Not to worry, hand slicing is a can be a difficult skill to master but in reinforces the ancient roots of cured meat. It creates a unique experience compared to the machine generated paper thin slices and allows you to appreciate three-generations of curemaster knowledge that produce the perfect Surryano.
The team at Heritage Foods USA prides ourselves on providing the best products available while supporting a network of eighty farmers who raise heritage and rare breeds. We are determined to lead the pack with the best tasting items available. To date we remain the largest meat purveyor with the mission of increasing agricultural biodiversity. We are always seeking promising competition to challenge our standard of quality as this would be a sign of a tipping point in the larger food system.
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