The turkey existed both wild and domesticated in America at the time of its discovery in 1492. Many excavations in the Tennessee Valley contained turkey bones. The evidence is clear that wild turkeys served as a source of food for Native Americans as early as 1000 A.D. Turkeys were first brought to Spain from America in 1498. From Spain the turkeys spread over Europe, being introduced in to England between 1524 and 1541.
The first domesticated turkeys to be grown in the United States came n...
Life on Good Shepherd Poultry Ranch is good. Frank Reese raises heritage breeds of geese, chicken, and of course turkeys all on open pasture in the Tallgrass Prairies of Lindsborg, Kansas.
Heritage turkeys are by definition biologically capable. This means they are able to forage for their own food and reproduce naturally. At Good Shepherd Poultry Ranch turkeys (both the hens and toms) with the strongest expression of desired breed traits are selected to become the parents of the next genera...
Craig Good was introduced to Heritage Foods through the Kansas State Ag program. We drove out to Olsburg, Kansas to meet him and were impressed by the rolling pastures of his large for a small farm. At the time of our first visit in 2005, his grassy hills were populated by a small herd of Angus cattle ranging on the Flint Hill tallgrass.
Anywhere tallgrass grows makes for a great and sustainable terroir for cattle. Tallgrass is the food the prairie produces naturally in the absence of intens...
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 […]
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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.
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 […]
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Certification by the American Poultry Association (APA) is the ultimate seal of approval for humane poultry production. The APA is America’s oldest agricultural association. Its certifications are endorsed by the United States Department of Agriculture (USDA) and it signifies that the animals are raised with balanced genetics, not genetics overbred for fast growth. Heritage chickens […]
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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....
The post Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time...
Twenty years ago, the bulk of American charcuterie was cheap, commodity product. You could get a domestic prosciutto in a supermarket for half the price of Prosciutto di Parma. More recently, charcuterie in the United States is following the same trend we have seen with wine, beer, cheese, and bread. The talent chain is expanding […]
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This Holiday Season, Go Big with a Classic Heritage Centerpiece! The biggest occasions deserve the best meats in America. Like all of our meats, our centerpieces are raised humanely, on pasture without antibiotics or hormones, and produce the best natural flavor and texture you have ever experienced. These are not your grandma’s pot roast — […]
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This is an EPIC story about the oldest domesticated livestock breed in the United States, a story that spans 500 years, and hopefully ends on on your plate. Antonio Manzanares is one of the last remaining Churro shepherds in the Southwest, and he herds these animals in the traditional style, with little concession to modern […]
The post The Oldest Domesticated Livestock in the United States: Navajo-Churro appeared first on HERITAGE FOODS USA.