Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]
Pork Breed Histories and Heritage Pork Taste Chart Berkshire [Fatty] smooth and creamy flavor Berkshire pork is elegant, luscious and smooth. The meat boasts a round and buttery flavor that melts on the tongue. Red Wattle [Fatty] flavorful, earthy, minerally, bold Red Wattle meat is charmingly inconsistent and can be earthy, vegetal and herbaceous with […] The post Heritage Pork Taste Chart appeared first on HERITAGE FOODS USA.
This Wednesday the team at Heritage skipped breakfast and didn’t bring in any snacks to work so that their pallets would be truly ready to uncover the words that describe the tastes of the various breeds of pork that we sell. Italians and French people have no trouble finding words to describe the un-describable. In the U.S. the wine people have it down but for fruits and vegetables and meat it’s hard to find words to explain what our mouths and pleasure centers are experiencing.... The post Heritage Breed Tasting Chart! appeared first on HERITAGE FOODS USA.
Doug Metzger works his 1500-acre farm, which grows corn, sorghum, wheat, alfalfa, oats, barley, Reese turkeys (he has worked with turkeys since 1951) and pigs with wife Betty, son Mark, daughter Marilyn, son in law Stan and their three kids. Farming has become more challenging for Doug in recent years as he struggles to remain independent in an era of commercialization. “The chicken industry and the turkey industry went the way of industry,” Doug explains, ” and I’m working hard so that the same doesn’t happen to the pork industry”. Doug has raised purebred, certified Berkshire pigs since 1954 and learned the art from his grandfather Fred, father Wilhelm and father-in-law Japhet. These elder statesmen also taught Doug how to raise the now endangered Tamworth pig (as of 1961) and the Hampshire pig.
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