Grilling Tips for Summer

Grilling Tips for Summer

10 Grill Tips Every Grill Master Needs to Know Best Tools for the Season: Long Handled Tongs, Stainless Steel Spatula, Grilling Fork, Grill Brush, Instant-Read Thermometer, Basting Brush Ingredient Essentials: Coarse Ground Salt and Black Pepper, Grapeseed Oil  1. Get your grill ready for the season! To get your grill in shape for the season, fire it up and leave the cover on for 20 minutes. When it’s fully heated, use your grill brush to scour the grate and remove any debris lingering from ...
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Chef Spotlight: Nancy Newsom “The Ham Lady” of Col. Bill Newsom’s Country Ham

Chef Spotlight: Nancy Newsom “The Ham Lady” of Col. Bill Newsom’s Country Ham

We had so much fun honoring Nancy Newsom, “The Ham Lady” in New York last week! An extra special thank you to our friends George Weld and Evan Hanczor at Egg Restaurant in Williamsburg, Brooklyn, and all the chefs who created delicious, thoughtful dishes inspired by Nancy’s Free Range 18-Month Aged Heritage Ham. Chefs Matt Rudofker, Katrina Zito, Yong Shin, Jonathan Hittinger and Katy McNulty, you really wowed us! Want to see more Nancy? Visit our blog and catch Nancy on HRN’s The Main Cours...
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Chef Spotlight: Al di Meglio

Chef Spotlight: Al di Meglio

Al di Meglio, Chef and Owner, Barano Favorite Heritage Cuts: Spare Ribs, Bone-in Boston Butt, TenderloinChef Al di Meglio is the Chef and Owner of Barano, a wood fired seasonal Italian restaurant in South Williamsburg, Brooklyn featuring house-made pastas, wood-fired pizzas, Casella's Prosciutto and more! An alum of Le Cirque, Osteria del Circo & Rubirosa, Al combines his Italian-American Staten Island upbringing with the tastes of Barano D’Ischia, the township in southern Italy where Al...
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Heritage Foods Celebrates the 5th Annual #HeritageBreedsWeek

Heritage Foods Celebrates the 5th Annual #HeritageBreedsWeek

All week long, The Livestock Conservancy is raising awareness about endangered heritage breeds of farm animals with the 5th annual Heritage Breeds Week. No one knows this mission better than Heritage Foods, or our poultry farmer Frank Reese. SUNDAY 5/19 We started the week off by featuring Frank and three of the turkey breeds he raises at Good Shepherd Poultry Ranch in Lindsborg, Kansas.  Frank and his flock of Bronze turkeys, a breed on watch by the Livestock Conservancy. The Narragansett t...
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Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche

Chef Spotlight: Antonio Fiasche, Tempesta Artisans and Tempesta Market Favorite Heritage Cuts: Pork Jowls, Boneless Fresh HamsHeritage Products Crafted by Tony: BBQ Pork Chop, Korean BBQ Wagyu Short Ribs, and many more! Team Heritage is just back from Chi-Town where we visited with 5th generation Calabrian curemaster, Antonio Fiasche. Antonio grew up in the hospitality industry helping his parents run Ristorante Agostino since he was a boy. What started as curing experiments in the attic of...
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Sweet Italian Sausage with Cheese!

Sweet Italian Sausage with Cheese!

The Signature Sausage Style from Little Italy’s San Gennaro Fair with Cheddar and Gruyere Shred from Vermont's Most Decorated Creamery! The most delicious sausage we’ve ever tasted! We created something we wanted to eat ourselves, that joins two of our favorite foods: Sweet Italian sausage from NYC’s Pepe Giocoli and two of Jasper Hill Farm’s best melting cheeses!  Little Italy's legendary Pepe Giocoli creates a New York classic, using our 100% Heritage breed pork and artisanal chedd...
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Chef Spotlight: Reinaldo Alfonso, Ed Crochet + Justine MacNeil

Chef Spotlight: Reinaldo Alfonso, Ed Crochet + Justine MacNeil

Chef Spotlight:  Reinaldo Alfonso, Fette Sau Philadelphia Ed Crochet + Justine MacNeil, Fiore Fine Foods   Favorite Heritage Cuts: St. Louis Ribs, Skinless Bellies, Bone-in Boston Butts, Bone-in Loin Rack!   Last Wednesday Team Heritage jumped in the car for a day trip to visit Newman Farm pork devotee, Chef Reinaldo Alfonso of Fette Sau Philadelphia. Just 90 miles and 90 minutes later, they had breakfast (and lunch!) with chef friends Ed Crochet & Justine MacNeil of Fiore Fine Foods i...
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Degustibus Event with Chef Zene Flinn

Degustibus Event with Chef Zene Flinn

Zene Flinn, Executive ChefFavorite Heritage Cuts: Bone-in Loin Rack, Country Rib Chops, Edwards' Surryano and Benton's Bacon.Zene Flinn, Executive Chef of Park Avenue Spring (Summer, Autumn, Winter) has been supporting heritage breeds in his seasonal kitchen for nearly 10 years, which is the equivalent of 40 when you consider that his menu changes quarterly. Thank goodness for us that pigs give birth all year round and pork can be part of his menu through all the seasons. We invite you ...
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Chef Spotlight: Jimmy Tu

Chef Spotlight: Jimmy Tu

Jimmy Tu, Chef/Co-Owner of Bunker  Favorite Heritage Cuts: Pork Belly, Porterhouse Pork Chops, Maple Sugar Cured Ham, Signature Bacon, St. Louis Ribs — and all our goat and lamb!  Jimmy Tu was one of the very earliest supporters of Heritage Foods when he owned legendary Tigerland restaurant in New York’s East Village. His current restaurant, Bunker, is one of the premiere Vietnamese restaurants in the country thanks to his amazing skills in the kitchen, blending flavors in both classic and in...
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Chef Spotlight: Liz McConnell

Chef Spotlight: Liz McConnell

Liz McConnell, Purchasing Manager for Union Square Cafe Favorite Heritage Cuts: Signature Bacon, Bone-in Pork Loin, Boston Butt  Liz McConnell is the Purchasing Manager for Union Square Cafe, the first (and the namesake) restaurant in Danny Meyer’s famed Union Square Hospitality Group. Liz is the eyes and ears for USC at the famed Union Square Greenmarket and has developed relationships with a network of farmers behind the most beautiful tomatoes from Eckerton Hill Farm and Norwich Meadows, w...
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Easter Lamb with a 3000 Year Lineage!

Easter Lamb with a 3000 Year Lineage!

The Tunis lamb has a history that spans three thousand years originating in Tunisia, Libya, and northern Egypt. One of America's rarest lamb breeds, the Tunis is deliciously marbled with an expressive, nuanced, delicate taste. We love to grill the lamb chops and loin chops with olive oil, salt, and pepper. The Tunis leg is perhaps the best roasting cut in the livestock world – sear and then roast in a 400 degree oven for about an hour. Ground lamb is delicious in any one of about 5 million re...
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The World's Greatest BBQ Chop!

The World's Greatest BBQ Chop!

Everyone here at Heritage Foods agrees this is the very best BBQ cut we’ve ever tasted — the greatest BBQ rub in America, the most marbled Newman Farm Berkshire pork chop, butchered flawlessly for a picture perfect 36 oz chop. This chop is smoky, aromatic, well-balanced, smooth, and mellow.   Tempesta has mastered the sweet twang of classic American BBQ and refined it to elegantly coat every inch of this chop. The sweet paprika combines with a hint of chili and maple to elevate every bite. Th...
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