While beef has always dominated the jerky market, pork is a great option — and is of course our favorite here at Heritage Foods. Try this recipe from our friends at Fatted Calf Charcuterie in California!
We've heard your requests for DIY cooking projects! And what better way to spend time with your quarantine group (or alone!) than by making your own ingredients at home. To set you on the right track, we consulted longtime curemaster friends Cesare Casella of Casella’s Salumi and Taylor Boetticher and Toponia Miller of Fatted Calf Charcuterie.
This cure project starts with 100% heritage pork bellies and meaty and marbled heritage pork jowls!
Custom made by New York City Curemaster Pepe Giocoli, featuring our Heritage breed Berkshire pork! The classic Little Italy San Gennaro Fair Pepper-and-Onion Sausage, now using the best pasture raised ingredient on earth!
Parma Sausage Co. has been producing the very best New York Style Sausages from an original family recipe since the 1950's. Made with 100 percent heritage pork from our network of farms, the texture is elegant, luscious and smooth. The meat boasts a round and buttery flavor ...
Farmstead bacon is a “California” bacon, mild mannered and mellow. Easy to eat on sandwiches or with eggs, perfect for any time of day. It is lighter in flavor with just a bit of smoke, delicate and creamy, but with its own perky profile. We love it on avocado toast, and it pairs incredibly with a light California red, like the Pinot Noir from Farmstead! As with all our bacon, it is made from the healthiest, antibiotic-free, pasture raised heritage breed pigs.
Farmstead at Long Meadow Ranch b...
We can’t pretend to be surprised, we knew it all along — our heritage pork makes the best bacon in the world, and our bacon-makin’ superstars know how to bring it home! We’ve been singing the praises of Al Benton and the Broadbent family for years, and to see them featured in Food & Wine just makes us that more proud.
As with all of our curemasters, we send them the very best Heritage breed pork for them to turn into spectacular old-world style ham and bacon.
Al Benton’s curing methods h...
Marinade vs. Rub Knowing when to use a marinade vs. seasoning your meat with a rub or sauce can be a tough. Here is the secret…. a marinade typically helps to break down tougher connective tissues in well exercised muscle groups. When we say “well exercised” we are generally referring to a cut that comes from a hard-working muscle such as the shoulder, ham (butt) or the shank/hock. Often these cuts require much longer cooking times to get that "fall off the bone" and tender result. On the oth...
Although it may seem strange at first, our pig farmers are having fantastic results by sustainably harvesting the ocean for high-nutrition feed for our otherwise traditionally farmed Heritage pork. The farms we use are some of the first to use seaweed in the feed, and the results have been incredible. David Newman of Newman Farms […]
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When it comes to the best pork for grilling heritage breeds win the flavor test every time. We are speaking strictly in facts, science-based and proven from farm to table, from plate to mouth. No commercially bred pork, no supermarket special, can possibly complete. Heritage breeds are first in their class, true champions, the only […]
The post WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!! appeared first on HERITAGE FOODS USA.
All of our animals are raised on-pasture, because we believe that is the way animals should be raised. Our animals are happy and healthy. Being outdoors, roosting and rooting, is how they were meant to be. We wouldn’t have it any other way. New! for Memorial Day, our Hot Dog Sampler $52 Taste our favorite […]
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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 […]
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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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This from our friend and in-house scribe Mike Edison: “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 […]
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