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CESARE CASELLA – OLD WORLD MEETS NEW, PART 1
  • Apr 7, 2017
CESARE CASELLA – OLD WORLD MEETS NEW, PART 1

One of the most exciting things happening here at Heritage in the New Year is our newly-forged relationship with Cesare Casella, master Michelin-starred chef, the Dean of Italian Studies at the International Culinary Center and celebrated restaurateur.... The post CESARE CASELLA – OLD WORLD MEETS NEW, PART 1 appeared first on HERITAGE FOODS USA.

Pork Tenderloin: The Filet Mignon of Pork!
  • Mar 21, 2017
Pork Tenderloin: The Filet Mignon of Pork!

The filet mignon of pork! Silky, tender and easy to roast to perfection. Each pig only produces two pounds of delicate tenderloin. Prepared simply, marinated, or wrapped in bacon, every bite is a masterpiece!

On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!
  • Mar 20, 2017
On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!

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, […]

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco
  • Mar 7, 2017
In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!

Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.
  • Feb 21, 2017
Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.

Fatted Calf bacon is a bacon milestone. This is old-fashioned bacon at its finest, beginning with superior Heritage pigs, and then dry cured with brown sugar, sea salt, and a bit of cayenne – but it’s not too spicy, just well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor....

Saving the World, One Ham at a Time
  • Feb 14, 2017
Saving the World, One Ham at a Time

Twenty years ago, the bulk of American charcuterie was cheap, commodity product. You could get a domestic prosciutto in a supermarket for half the price of Prosciutto di Parma. More recently, charcuterie in the United States is following the same trend we have seen with wine, beer, cheese, and bread. The talent chain is expanding […]

Slow Meat Symposium 2015
  • Jun 23, 2015
Slow Meat Symposium 2015

A vegan, a butcher and a cow walk into a room… And started talking. From Thursday, June 4th through Saturday, June 6th over 200 delegates from 40 states and 12 nations gathered in Denver for roundtable discussions aimed at progressively revitalizing a meat system that is currently wasteful, inhumane, and… well, not as delicious as it could be.

Red Wattle | A Rare Occasion
  • Feb 24, 2015
Red Wattle | A Rare Occasion

Red Wattle pork is sweet, buttery and earthy, with a subtle spice and a hint of cinnamon. Its expressive porky flavor is concentrated and bold. The Red Wattle is one of few breeds left in the world with wattles hanging from its jowl.