Oven-Ready Tri-Tip Wagyu Roast
The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans.
Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian...
We call this masterpiece "alla diavola" — it is fiery with a sweet tang that we find devilishly seductive. This oven-ready roast is hand-crusted by Antonio Fiasche of Nduja Artisans in Chicago, and takes less than 45 minutes in the oven.The peppers on this loin are almost like a thick marinade that blackens in a hot skillet, and taste as if they were made from pure Italian sunshine at its strongest. The boneless loin is a thing of rare beauty even before it is cooked. It is a supremely marble...
It’s a beautiful day in Brooklyn. Hot, but it is only 11am and the communal picnic table that sits in the middle of the Heritage Foods warehouse is quickly filling up with charcuterie. This augurs well for a good day at work. Antonio from ‘Nduja Artisans in Chicago is in town for a whirlwind restaurant […]
The post Charcuterie Tasting with Antonio Fiasche of ‘Nduja Artisans appeared first on HERITAGE FOODS USA.
Edwards Prosciutto-Style Ham This is a dry-cured ham that boasts the signature flavors of Surry, VA, where hams have been produced for 90 years by the Edwards family. Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days. As our hams pass through the Spring, Summer and Fall rooms of the Edwards facility, […]
The post Meet our Prosciutto Style Hams appeared first on HERITAGE FOODS USA.