Like many words the word “porchetta” is overused and misused. The real thing is the result of a painstaking process that starts with a 35-pound piece of pork that industry folk refer to as the “middle”. This massive cut includes the entire loin, belly and rib of of the pig.
To make a true porchetta the entire middle is deboned by hand. This is done slowly and carefully to make sure none of the meat or skin is damaged in the process. After the bones are removed, the skin-on belly is wrapped a...
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 […]
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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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Dear Heritage Foods Supporter, It has been a tremendous year for Heritage Foods, heritage breeds, and heritage farms. With success comes challenges: Right now there is a movement in the commercial food industry to change the definition of the word “heritage,” and attempt to lay claim to the very thing that has defined us and […]
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One of the best things about making big dinners is having leftovers for lunch the next day. Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you […]
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When it is a classic, Heritage maple sugar-cured ham it is so much more than a ham that the old descriptors no longer apply. This is a holiday waiting to happen. This is the thing that brings families together. This is the thing that puts smiles on faces. This is wholesome, pasture-raised, maple-cured ham, the […]
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The magic of the porchetta, the old-world roast perfected by third generation artisanal butcher Thomas Odermatt, is that it makes everyone look like a genius. This oven-ready roast is a taste epiphany that only old world techniques can create: skin-on belly is wrapped around the center-cut de-boned loin roast, and generously seasoned throughout. The porchetta […]
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