Chef Spotlight: Chris Fischer and Antonio Mora

Chef Spotlight: Chris Fischer and Antonio Mora

                    Chef Spotlight: Chris Fischer and Antonio Mora  Favorite Cut: Heritage Traditional Porchetta In celebration of the Year of the Pig, James Beard Award winning jack of all trades Chris Fischer has partnered with Antonio Mora, Executive Chef of Quality Meats and Patrick Martins, Founder of Heritage Foods, to help raise money and awareness for the Sylvia Center, a non-profit based in New York that teaches young people the value of proper nutrition and how to cook. Beginning o...
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America’s most celebrated curemasters are now curing long-aged hams from our 100% heritage breed pigs!

America’s most celebrated curemasters are now curing long-aged hams from our 100% heritage breed pigs!

America’s most celebrated curemasters are now curing long-aged hams from our 100% heritage breed pigs!Heritage Foods and its network of family farms — raising purebred Berkshire, Red Wattle, Tamworth, Gloucestershire Old Spot, and Duroc breeds — are providing the primary ingredient for these hams, all raised on pasture and antibiotic-free.Representing over 500 years of American gastronomy, each of these artisans has a regional style that imparts unique and world class flavors to the products ...
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Chef Spotlight: Lena Ciardullo

Chef Spotlight: Lena Ciardullo

Chef Spotlight: Lena Ciardullo, Marta Favorite Cut: Double-Cut Pork Chop for TwoUnion Square Hospitality Group was an early supporter of reintroducing Heritage breeds to the American public. Marta restaurant, led by Chef Lena Ciardullo, is the group's Roman inspired pizzeria that also celebrates the Italian tradition of cooking seasonal specials “alla brace”—over open embers. This Double-Cut Pork Chop for Two comes from their whole-animal Heritage butchery program and is Danny Meyer's favori...
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Chef Spotlight: Daniel Sharp, Mark Furstenberg, Marjorie Meek-Bradley, and Tae Strain

Chef Spotlight: Daniel Sharp, Mark Furstenberg, Marjorie Meek-Bradley, and Tae Strain

Chef Spotlight: Daniel Sharp, Mark Furstenberg, Marjorie Meek-Bradley, and Tae Strain.Favorite Heritage Cuts: Ground pork, boneless maple sugar cured Heritage holiday ham, Heritage signature bacon, porterhouse pork chops. Team Heritage just got back from Washington DC where we tasted some of the best bites that the Chesapeake Bay has to offer! Meatballs and crab balls at The Meatball Shop, the famous jambon beurre sandwich at Bread Furst, grilled bacon, biscuits and tartares at St. Anselm an...
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A Mardi Gras Favorite: Jambalaya featuring Heritage Pork Andouille and Tenderloin Medallions

A Mardi Gras Favorite: Jambalaya featuring Heritage Pork Andouille and Tenderloin Medallions

Mardi Gras is synonymous with New Orleans for many folks, as it is a long standing tradition and point of pride for the city. Mardi Gras is New Orleans’ own version of the global celebration of Carnival. Heritage Foods has some incredible offerings to celebrate Fat Tuesday, and we are excited to share them with you, along with a great recipe idea for deliciously tempting and authentic New Orleans cuisine. Celebrate Mardi Gras with us! Here is our own recipe for a traditional New Orleans dish...
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Three New Bacons!

Three New Bacons!

Heritage Foods exclusively sources 100% healthy heritage breeds raised humanely. Heritage breeds are extremely well marbled and make the most delicious bacon!    Texas Iberico Hickory Smoked Bacon $65Spain’s national pig breed, the Iberico, now raised in Texas! Delicious sweet fat, salted and hickory smoked.   Broadbent Applewood Smoked Heritage Bacon $65Legendary curemaster now makes a lighter, sweeter bacon, smoked with applewood, using our heritage Berkshire bellies.     Tamwor...
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Brand New, Shank for Two! Oven-Ready & Shin-fully Delicious!

Brand New, Shank for Two! Oven-Ready & Shin-fully Delicious!

Our Pre-Seasoned, Oven-Ready, Pork Shank For Two is silky smooth, hearty, and full-bodied. The skin crisps to a crunchy, candy-like consistency.A newly popular dish on restaurant menus, this is how we prepare it:Lay the shank on its side in a roasting pan. Cook at 420°F for 40 minutes, 20 minutes on each side. Turn the oven down to 275°F and cook for two more hours, flipping the shank halfway through. Peel the skin off easily with a serrated knife, and fry it in a hot pan with oil for 2-3 m...
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Chef Spotlight: Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles

Chef Spotlight: Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles

Chef Spotlight:Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles. Favorite Heritage Cuts: Pork belly, Boston butt, trim, ground pork, St. Louis ribs! This past weekend our head Berkshire farmer David Newman visited Momofuku Ssam Bar, Empellon al Pastor, The Meatball Shop, WinSon Brooklyn, Fette Sau BBQ, and Pasquale Jones. Pork Bun, Taco al Pastor, Meatball Sub, BBQ Pork Ribs, and more! What do all these street foods from different cuisines have in common? They all ...
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Brand New! A Taste of Little Italy, Now with Heritage Breed Pork!

Brand New! A Taste of Little Italy, Now with Heritage Breed Pork!

Custom made by New York City Curemaster Pepe Giocoli, featuring our Heritage breed Berkshire pork! The classic Little Italy San Gennaro Fair Pepper-and-Onion Sausage, now using the best pasture raised ingredient on earth! Parma Sausage Co. has been producing the very best New York Style Sausages from an original family recipe since the 1950's. Made with 100 percent heritage pork from our network of farms, the texture is elegant, luscious and smooth. The meat boasts a round and buttery flavor ...
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Chef Spotlight: Neil Kleinberg

Chef Spotlight: Neil Kleinberg

Chef Spotlight: Neil KleinbergChef/Co-Owner, Clinton Street Baking Co. and Community Food & JuiceFavorite Heritage Cut: Boneless Maple Sugar Cured HamNeil raised himself in a crazy kitchen in Flatbush, Brooklyn among 4 kids, 2 parents, 16 neighborhood cousins, and 6 aunts and uncles. He opened his first restaurant, Simon’s, at age 22 and in 1997 re-opened legendary seafood restaurant, Lundy’s in Brooklyn. In 2001, Neil opened Clinton Street Baking Company with his wife, DeDe Lahman. Thoug...
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Brand New Bacon - A Taste of Napa Valley, from Farmstead Restaurant

Brand New Bacon - A Taste of Napa Valley, from Farmstead Restaurant

Farmstead bacon is a “California” bacon, mild mannered and mellow. Easy to eat on sandwiches or with eggs, perfect for any time of day. It is lighter in flavor with just a bit of smoke, delicate and creamy, but with its own perky profile. We love it on avocado toast, and it pairs incredibly with a light California red, like the Pinot Noir from Farmstead! As with all our bacon, it is made from the healthiest, antibiotic-free, pasture raised heritage breed pigs. Farmstead at Long Meadow Ranch b...
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Hooray for Year of the Pig!

Hooray for Year of the Pig!

Here at Heritage Foods every year is Year of the Pig! Fifty-two weeks a year we are working with 25 independent farms who raise 6 different heritage breeds of pork, each one healthier and more delicious than the last! We cut and sell every part of the pig, nose-to-tail, to over 250 restaurants and THOUSANDS of home chefs who are in love with the best meat money can buy! But this year is truly special because 2019 is Year of the Pig on the Chinese Lunar calendar, and we could not be happier o...
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