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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.
Sam Edwards is still fighting two years after a fire savaged his entire facility including his home, his smoke house, and literally thousands of hams. It was an incredible blow to everyone that is part of the chain — Heritage had thousands of hams on hand that Sam would normally smoke and cure, and an […] The post Sam Edwards Update: STILL FIGHTING! appeared first on HERITAGE FOODS USA.
Check out these pics of the perfect Heritage porterhouse chops. This was the biggest one I ever saw, probably about 17 ounces, and two inches thick. I used the method Zack from Carnevino told me about — you gotta cook it in two shots, and even though it is as thick as a phone book, I nailed it, perfect medium in the center, perfect salty crust without incinerating it. Had it with collard greens I wilted in the pork fat and my favorite Rioja which they sell at my local steak house for three times what I get it for at the bottle shop.
When you see Red Wattle pork on a menu, what you are seeing is a five-state, fifteen farm network dedicated to raising a storied breed that was once upon a time nearly extinct. Larry Sorrell is one of the heroes of this story, an avatar of the heritage food movement, a salt of the earth […] The post Larry Sorrell, Red Wattle Pig Farmer appeared first on HERITAGE FOODS USA.
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