Heritage Cacio e Pepe and Pancetta Dinner Kit

Heritage Cacio e Pepe and Pancetta Dinner Kit

Introducing a new dinner kit! Cacio e pepe with pancetta is an easy and quick weekday meal. All in, the dish takes less than a half hour to produce — everything can be prepared while the pasta is boiling. But it takes years to perfect and every time you make it, the dish will taste slightly different, that is until you become a master!
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Cubano Sandwich Meal Kit

Cubano Sandwich Meal Kit

Any pantheon of the world’s greatest sandwiches would include the Cubano (along with the Banh Mi from Vietnam; the Bacon, Egg, and Cheese from NYC; and the Jambon Beurre from France!), that is if you define a sandwich as two pieces of bread (not buns!) surrounding a meat.
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Farmer Spotlight: Doug Metzger

Farmer Spotlight: Doug Metzger

Doug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown with ever since, and he worked together with Frank Reese raising heritage turkeys.
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Heed the Caul by Fatted Calf

Heed the Caul by Fatted Calf

What is that weird webby white stuff? Clinging to the outside of a pâté, draped like lace over little game birds at a Parisian market, wound around little balls of enticing sausage? It's intriguing, it's mysterious, it's caul fat.
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Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe

Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe

Everybody at Heritage Foods waits with bated breath for when it's seasonally appropriate to eat Choucroute Garnie a l’Alsacienne! Good news, now is the time! We are so excited to share with you a Meal Kit with the ingredients to enjoy this hyper-caloric (while still sustainable!) feast! We're happy to see this humble dish gain newfound attention and reverence as consumers seek out more authentic, regional cuisines. With origins in the Alpine regions of Europe, this meal is built for winter a...
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Frank Reese’s Turkeys Are Getting Hot

Frank Reese’s Turkeys Are Getting Hot

The heat index at Reese’s Good Shepherd Poultry Ranch in Lindsborg, Kansas, is climbing toward 105 degrees, and the August sun is beating down on the yard where the birds spend their days.
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Brand New Heritage Meatballs!

Brand New Heritage Meatballs!

For sustainable eating, there is no greater example than the meatball. The meatball takes the off cuts and end pieces of meat, bread, and cheese to make something uniquely delicious, tender, fresh, and new! The meatball is indeed greater than the sum of its parts, especially when crafted by a master like Pepe Giocoli, maker of our famous heritage sausage wheels and craftsman butcher for The Meatball Shop, known to serve the best meatballs in New York City. We are proud to introduce two style...
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Biodiversity, Breeds, & Bites

Biodiversity, Breeds, & Bites

Biodiversity is one of the most important issues of our time and a driving force behind the mission of Heritage Foods. Promoting biodiversity is not on the agenda for the Industrial Food Complex, which has no incentive except to churn out only one breed of beast (made from genetic engineering and Dr. Moreau–like biowrenching), the one that produces the largest amount of meat in the shortest time. The corporate mantra is more food faster — cheap food at any cost!—until no market exists for any...
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Heritage Chicken and the Keel Bone

Heritage Chicken and the Keel Bone

Our Heritage breed chickens are unlike what you may very well be used to: they taste different from supermarket chickens, they look different, and even need to be cooked differently (low and slow) to bring out their wonderfully intense, natural chicken flavor. The keel bone stands out as an example of how a Heritage chicken stands apart from its supermarket counterparts. Prominently extending from the sternum, the keel bone offers a sturdy point for the wing muscles to attach to. But this bon...
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Join Frank Reese at the REGENERATE Conference

Join Frank Reese at the REGENERATE Conference

Good Shepherd Conservancy President Frank Reese and Jed Greenberg will be leading a virtual workshop at the REGENERATE Conference on Monday, October 25th from 11:00 am - 12:30 pm. The workshop will teach participants about how modern industrial poultry hybrids were created, the dramatic impact they have on today’s poultry industry, and introduce Standardbred heritage poultry production as an alternative to that system. The REGENERATE Conference is an annual educational gathering hosted by th...
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The Centerpiece to Sandwich Pipeline

The Centerpiece to Sandwich Pipeline

All we fall, we look forward to our favorite holiday centerpieces that grace our tables at Thanksgiving and Christmas — large servings of meat, whether it’s a whole bird, a big hunk of ribeye, a cured ham, or a corned beef. While we associate these cuts with big celebratory dinners, that’s not the only time we eat them.
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Heritage Foods Holiday Catalogue Fall 2021/Winter 2022

Heritage Foods Holiday Catalogue Fall 2021/Winter 2022

We are proud to announce the release of our annual Fall/Winter virtual catalog.  Take a look below and click through!
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