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 […]
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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....
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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 […]
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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.
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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 […]
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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 […]
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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.
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 […]
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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 […]
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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.
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