Our Annual January Sale is on! We only do this once a year to make room for many new products coming in! The sale runs for 30 days and once items sell out they are gone – so don’t miss out. Shop the sale here.
Our sale selection ranges from pork chops to leg of goat and many different cuts in between — all humanely raised on pasture by independent family farms, 100% antibiotic free.
Below is the recipe for Tandoori Lamb Balls from our friends at The Meatball Shop, NYC using Heritage ground ...
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...
Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us. Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!
The post Costina, a recipe by Cesare Casella appeared first on HERITAGE FOODS USA.
It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
The post Braised Pork Shanks for Family Meal at Untitled in NYC appeared first on HERITAGE FOODS USA.
A simple and delicious recipe from our friends at Omnivore. They recommend dry-brining your turkey, which is made effortless when you use their perfectly balanced Limone salt!
The post Roast Turkey with Omnivore Gravy appeared first on HERITAGE FOODS USA.
Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal.
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.
The post Roasted Leg of Lamb with Potatoes, Apples, & Citrus appeared first on HERITAGE FOODS USA.
Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!
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