Last Minute Guests? Package-to-Table in Under an Hour!  Our Favorite Roasts Ranked by Time in the Oven

Last Minute Guests? Package-to-Table in Under an Hour! Our Favorite Roasts Ranked by Time in the Oven

One of the questions we are most asked here at Heritage (along with “What size should I buy”) is “How much time does it take to cook?” Have no fear, Heritage roasts are all easy to cook and take very little time from package to table! Below, our favorites ranked by time, from literally no time at all, to a mere 45 minutes!
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What Size Centerpieces Should I Buy?

What Size Centerpieces Should I Buy?

Pick Your Centerpiece Weight Based on the Number of Guests You are Having (Plus leftovers, of course!) Holiday celebrations can be stressful – but choosing the delicious meat you are planning to serve doesn’t have to be. Heritage roasts, hams, and other centerpieces are easy to prepare, and come in sizes friendly to big crowds or intimate dinners. Here’s an easy guide to help you pick what’s best for you. For centerpieces and bone-in roasts, estimate about a pound to pound-and-a-half per per...
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Edwards Surry-ano ham is back!

Edwards Surry-ano ham is back!

Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days.  The ham has a rich full flavor, and an exquisite pliable texture, exactly like its European counterparts. It is sweet, nutty and delicious, the result of amazing skill in the curehouse as well as a great primary ingredient: highly marbled heritage breed pigs, raised on pasture with no antibiotics. Surry, Virginia has been home to the Edwards family since before 1926 when Wallace Edwards Sr. first started selli...
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Kick off to Our Annual Ham Sale!

Kick off to Our Annual Ham Sale!

We are talking all things ham this week to celebrate our Annual Ham Sale!  Ham! There is so much to say about ham. More than any other cut on the pig, we talk about ham the most. Each and every week we at Heritage Foods process and sell 200 pasture-raised heritage breed pigs. The average weight of each pig is around 245lbs. And of those 245lbs about 65lbs is ham weight. Besides weighing a lot, the ham is a challenge to move because the 150 restaurants we sell to each week hardly purchase any ...
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When is a Ham Not a Ham?

When it is a classic, Heritage maple sugar-cured ham it is so much more than a ham that the old descriptors no longer apply. This is a holiday waiting to happen. This is the thing that brings families together. This is the thing that puts smiles on faces. This is wholesome, pasture-raised, maple-cured ham, the […] The post When is a Ham Not a Ham? appeared first on HERITAGE FOODS USA.
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Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern

Paul Wetzel, visionary charcutier of Gramercy Tavern — Danny Meyer’s pioneering, Michelin-starred seasonal restaurant in Manhattan — is like a troubadour of cured meat, traveling from town to town to share the ancient art, listening and learning as he goes. “I’ve gotten to the point at Gramercy that I have a strong team that supports […] The post Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern appeared first on HERITAGE FOODS USA.
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Heritage Magical Meat Tour Heads South: In Search of the Great Country Hams Part 3

Newsom’s Old Mill Store was opened in 1917, and although it burned down and was rebuilt next door to the original locale, it doesn’t feel like much has changed. The poplar floor creeks like an ancient symphony, even the door whistles like a bluegrass concerto when it swings shut. Outside on the sidewalk, there are a dozen varieties of tomato plants for sale, and pretty much everything you might want for your garden. Inside, are every manner of beans and corn, and jars of country condiments, f...
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Meet our Prosciutto Style Hams

Edwards Prosciutto-Style Ham This is a dry-cured ham that boasts the signature flavors of Surry, VA, where hams have been produced for 90 years by the Edwards family. Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days. As our hams pass through the Spring, Summer and Fall rooms of the Edwards facility, […] The post Meet our Prosciutto Style Hams appeared first on HERITAGE FOODS USA.
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Saving the World, One Ham at a 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 […] The post Saving the World, One Ham at a Time appeared first on HERITAGE FOODS USA.
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5 Simple Recipes for Perfect Glazed Ham

Ditch the packet this Easter. These easy glaze recipes are simple enough to pull together in 5 minutes and will leave everyone at your table beyond impressed. Each recipe makes enough glaze for a 10 lb ham.  Simply double the recipe for larger hams. The post 5 Simple Recipes for Perfect Glazed Ham appeared first on HERITAGE FOODS USA.
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Split Pea Soup from Mary O’Grady

Nose-to-tail doesn’t just mean eating all the cuts of the animal, it’s also about making the most of each of those cuts. In all aged culinary traditions, especially those with particularly rich peasant foods, the most delicious dishes are the result of several phases of cooking. This recipe is the prime example of creating a […] The post Split Pea Soup from Mary O’Grady appeared first on HERITAGE FOODS USA.
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Our Guide For The Perfect Ham

A beautifully cured ham is one of the most convenient, delicious, and versatile additions to any menu. Because cured hams are fully cooked they are able to be enjoyed hot or cold. This allows for easy entertaining while still offering a delicious and impressive centerpiece. Weighing about 11 pounds each, one bone-in ham will serve […] The post Our Guide For The Perfect Ham appeared first on HERITAGE FOODS USA.
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