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Larry Sorrell, Red Wattle Pig Farmer
  • Oct 18, 2017
Larry Sorrell, Red Wattle Pig Farmer

When you see Red Wattle pork on a menu, what you are seeing is a five-state, fifteen farm network dedicated to raising a storied breed that was once upon a time nearly extinct. Larry Sorrell is one of the heroes of this story, an avatar of the heritage food movement, a salt of the earth […] The post Larry Sorrell, Red Wattle Pig Farmer appeared first on HERITAGE FOODS USA.

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.

Vinegar Hill House hosts dinner to celebrate Red Wattle Pork
  • Sep 17, 2014
Vinegar Hill House hosts dinner to celebrate Red Wattle Pork

Vinegar Hill House is begin their 3rd Dinner Series this Thursday, September 18th with a tribute to their infamous Lazy S Farms Red Wattle Pork Chop. This is the dish that garnered the highest praise from famed critic Frank Bruni landing on his "Best Thing I've Ever Ate" list! The post Vinegar Hill House host dinner to celebrate Red Wattle Pork appeared first on HERITAGE FOODS USA.

Larry and Madonna Sorell
  • Feb 13, 2014
Lazy S. Farms

Larry and Madonna Sorell have been farmers since 1970 when they purchased 200 acres of land in Cloud County, Kansas. Larry Sorell continues a family tradition that was passed down from his grandfather to his father and then to him. Today, the farm is a bit smaller but they still maintain true biodiversity. Madonna fondly recalls how Larry would often return home with a surprise in his truck – once a few lambs, another time a beautiful horse. The couple raises numerous heritage breeds including a handful of Highland cattle, Katahdin and CVM-Columbian crossed lamb, work horses and several pig varieties including Red Wattle, Berkshire, Gloucestershire Old Spot, Mule Foot, and a few Large Blacks.

It’s the Meat…
  • Jun 7, 2013
It’s the Meat…

Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.

Eat An Endangered Species
  • Jun 7, 2013
Eat An Endangered Species

No one’s saying to fricassee a Komodo dragon, or cacciatore an American Bald Eagle, but you should definitely think about roasting a Gloucestershire Old Spot pig, or grilling a Tunis lamb.... The post Eat An Endangered Species appeared first on HERITAGE FOODS USA.

An Intro to Heritage Pork Breeds
  • Apr 15, 2013
An Intro to Heritage Pork Breeds

The core of Heritage Foods USA’s mission is to preserve rare heritage breeds. We work hard to support family farms that raise their animals on natural diets and without the aid of antibiotics, which are common on industrial farms. Heritage pork is sourced from  Certified Humane Red Wattle or Six-Spotted Berkshire stock. Some of our farmers, however, also raise other rare breeds – Duroc, Old Spot, Large Black, and Tamworth – which are available for purchase by request, or as porterhouse chops and cured hams.