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WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!!
  • May 22, 2018
WHY IS HERITAGE PORK THE BEST PORK FOR GRILLING?? SCIENCE!!!!!

When it comes to the best pork for grilling heritage breeds win the flavor test every time. We are speaking strictly in facts, science-based and proven from farm to table, from plate to mouth. No commercially bred pork, no supermarket special, can possibly complete.

Sam Edwards Update: STILL FIGHTING!
  • Jan 12, 2018
Sam Edwards Update: STILL FIGHTING!

Sam Edwards is still fighting two years after a fire savaged his entire facility including his home, his smoke house, and literally thousands of hams. It was an incredible blow to everyone that is part of the chain — Heritage had thousands of hams on hand that Sam would normally smoke and cure, and an […] The post Sam Edwards Update: STILL FIGHTING! appeared first on HERITAGE FOODS USA.

The Perfect Heritage Porterhouse
  • Jan 4, 2018
The Perfect Heritage Porterhouse

Check out these pics of the perfect Heritage porterhouse chops. This was the biggest one I ever saw, probably about 17 ounces, and two inches thick. I used the method Zack from Carnevino told me about — you gotta cook it in two shots, and even though it is as thick as a phone book, I nailed it, perfect medium in the center, perfect salty crust without incinerating it. Had it with collard greens I wilted in the pork fat and my favorite Rioja which they sell at my local steak house for three times what I get it for at the bottle shop.

Help Us Protect the Healthiest, Most Ethical, and Tastiest Meat Available!
  • Jan 1, 2018
Help Us Protect the Healthiest, Most Ethical, and Tastiest Meat Available!

With success comes challenges: Right now there is a movement in the commercial food industry to change the definition of the word “heritage,” and attempt to lay claim to the very thing that has defined us and sustained our farmers since we began selling heritage breeds in 2001.

Leftovers!
  • Dec 27, 2017
Leftovers!

One of the best things about making big dinners is having leftovers for lunch the next day. Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you […] The post Leftovers! appeared first on HERITAGE FOODS USA.

HERITAGE HOLIDAY PARTIES! (SPOILER ALERT!)
  • Nov 7, 2017
HERITAGE HOLIDAY PARTIES! (SPOILER ALERT!)

The Heritage warehouse in Brooklyn is always a beehive of activity, filling orders, taste-testing, talking to our customers, always on the look-out for new treats and rarities, but holiday time is like no other. Gearing up towards Christmas and New Year’s, everyone here is mad to throw dinner parties, cocktail soirees, and to never show up empty handed at the non-stop holiday fiestas that are part of life during the holidays!

Restaurants Celebrate Goatober Too (by Emily Pearson)
  • Oct 30, 2017
Restaurants Celebrate Goatober Too (by Emily Pearson)

  Echoing Patrick’s sentiment in last week’s blog, I want to thank all of our supporters for helping to make October 2017 another exceptional #GOATOBER. We couldn’t have done this project without our fearless home chefs. And we REALLY couldn’t have moved 150+ goats if it were not for our adventurous and tireless chefs. This […] The post Restaurants Celebrate Goatober Too (by Emily Pearson) appeared first on HERITAGE FOODS USA.

Paul Wetzel holds a prosciutto at Gramercy Tavern
  • Oct 19, 2017
Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern

Paul Wetzel, visionary charcutier of Gramercy Tavern — Danny Meyer’s pioneering, Michelin-starred seasonal restaurant in Manhattan — is like a troubadour of cured meat, traveling from town to town to share the ancient art, listening and learning as he goes.