Sam Edwards Update: STILL FIGHTING!

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.
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House Warming (by Patrick Martins)

House Warming Gifts are often meant to be objects that last, objects that convey a sense of permanency. When someone moves into a place there is the idea that they will live there for a long time and that a house warming gift is something that should also be around for awhile.... The post House Warming (by Patrick Martins) appeared first on HERITAGE FOODS USA.
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Heritage Classics Recipe: Leg of Lamb

Slice, serve, and enjoy! Serves 8-12 people The post Heritage Classics Recipe: Leg of Lamb appeared first on HERITAGE FOODS USA.
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The Perfect Roast for You and Yours

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 — […] The post The Perfect Roast for You and Yours appeared first on HERITAGE FOODS USA.
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The Oldest Domesticated Livestock in the United States: Navajo-Churro

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.
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Roasted Leg of Lamb with Potatoes, Apples, & Citrus

Ryan's recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill. The post Roasted Leg of Lamb with Potatoes, Apples, & Citrus appeared first on HERITAGE FOODS USA.
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Spring Lambing

  Young Tunis lambs at Tamarack Vermont Sheep Farm bask in the warm spring sun. Farmers affectionately refer to the birthing of baby lambs as ‘lambing’. Early spring is the traditional time for lambing, giving the young lambs time to fully develop before the challenges of winter set in. In the winter lambs are kept […] The post Spring Lambing appeared first on HERITAGE FOODS USA.
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Clover Creek Katahdin Shoulder

tender clean mineral perfectly balanced sticky fat mint cream herb cinnamon olive grassy clove delicate Chris and Ray Wilson, along with their daughter Sarah, have been raising sheep on their farm in Northeastern Tennessee for nearly 20 years. As a child of farmers, Chris hopes to one day pass down the farm to her own […] The post Clover Creek Katahdin Shoulder appeared first on HERITAGE FOODS USA.
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A Closer Look: Tallgrass Prairies & The Katahdin Lamb

The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin.... The post A Closer Look: Tallgrass Prairies & The Katahdin Lamb appeared first on HERITAGE FOODS USA.
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Heritage Lamb Taste Chart

Lamb Breed Histories and Heritage Lamb Taste Chart TUNIS It’s hard not to respect a breed that was referenced numerous times in the Bible (see fat-tailed sheep) and is reputed to be 3000 years old. It’s even harder to imagine the Tunis not being completely delicious since the first three U.S. presidents raised and consumed […] The post Heritage Lamb Taste Chart appeared first on HERITAGE FOODS USA.
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Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live. — Confucius Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling. There are a hundred ways […] The post Let’s Grind! The importance of eating ground meat. appeared first on HERITAGE FOODS USA.
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Ben Machin & Grace Bowmer of Tamarack Vermont Sheep Farm

Ben Machin grew up in Vermont on a small organic homestead where his family grew their own food and produced apple juice, apple cider vinegar, and maple syrup for market. After some years working for the US Forest Service as a Smokejumper, Ben came back to Vermont to study and work on various natural conservation projects. Eventually he rekindled his interest in farming. The post Ben Machin & Grace Bowmer of Tamarack Vermont Sheep Farm appeared first on HERITAGE FOODS USA.
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