Traditionally, beef osso bucco is served in a veal stock and tomato-based sauce thickened with flour. Pork lends itself to a lighter preparation using chicken stock and a puree of the cooking vegetables to lend body to the sauce and pairs perfectly with classic cheesy polenta and gremolata.
This is the ultimate weeknight quick comfort meal. Once your ingredients are assembled and the pasta is cooking, it comes together in 15 minutes or less. If you *must* include a vegetable, stir some thawed frozen peas into the mixture at the same time as you add pancetta to the pasta.
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!
Whether you are rooting for the Patriots or the Rams this Sunday we have some football food favorites that are sure to be a crowd pleaser.
Our Heritage Wagyu burgers are the very best in the world — a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. They are moist and flavorful enough to stand up to any cheese and even the smokiest bacon. We are 100% sure that you will find this burger absolutely exquisite — the best burger you've ...
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...
Chef Jonah Miller of Huertas in NYC shares a delicious recipe excerpt from his new book The New Spanish: Bites, Feasts, and Drinks with us!
Chuleta de Puerco con Piperrada Picante
(Pork Chops with Spicy Pepper Sauce)Serves 4
Piperrada, like romesco, is one of the Spanish sauces that has made it beyond Spanish restaurants and can be frequently found in all sorts of places. To complement pork chops, which at their best have a healthy layer of fat, in this variation of our piperrada, we added so...
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.
Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game? Check out our burger tips below for guaranteed juicy patties every time.
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