Spotlight on: Gertie Luncheonette & Liquor Bar

Spotlight on: Gertie Luncheonette & Liquor Bar

Spotlight ON: Gertie Luncheonette & Liquor Bar  Favorite Heritage Cuts: Signature Bacon, Maple Sugar Cure Ham, Bone-In Racks  Gertie offers the kind of food we want to eat, all day, every day. Imagine a New York City luncheonette inside a bright and sunny California cafe. Did we mention it’s in the heart of Williamsburg, Brooklyn?! Gertie has simply prepared seasonal food in a fast-casual setting. Breads + pastries baked from scratch, sandwiches stacked with heritage bacon + ha...
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Spatchcocked Cowboy Chicken Recipe - For Heritage Chickens!

Spatchcocked Cowboy Chicken Recipe - For Heritage Chickens!

Ingredients: One 3 to 4 lb Whole Heritage Chicken1 Tbsp Olive Oil Rub:2 Tbsp Kosher Salt2 Tbsp Sugar in the Raw (can use brown sugar)2 Tbsp Ground Chili’s (ground roasted New Mexico chili’s)1 Tbsp Large Grind Black Pepper1 Tbsp Five Spice Powder½ Tbsp Granulated Garlic½ Tbsp Onion Powder¼ tsp Cayenne Pepper¼ tsp Celery Seeds Glaze:½ cup Melted Butter½ cup Balsamic Vinegar½ cup Honey Directions: Preheat oven to 325 degrees. Mix all ingredients for rub and set aside until you prepare chicken. ...
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Edwards Hickory Smoked Sausage - Now Made with 100% Heritage Pork!

Edwards Hickory Smoked Sausage - Now Made with 100% Heritage Pork!

All photos courtesy of Edwards Virginia Smokehouse Team Heritage is so proud to have just sent 1000lbs of our pasture raised heritage breed pork shoulder to Sam Edwards. Edwards world famous hickory smoked sausage, a staple throughout the South, is now made with 100% heritage breed pork — exclusively for Heritage Subscribers!  Our business, Heritage Foods, hinges more on the shoulders of Sam Edwards than anyone else as he buys thousands upon thousands of our hams each year to make his delic...
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Spotlight On: Sam Edwards

Spotlight On: Sam Edwards

Spotlight On: Sam EdwardsFavorite Heritage Cuts: Pork Bellies, Fresh Hams, Shoulder Sam and Donna Edwards recently stopped by the Heritage Radio Network studio to join Patrick and Emily on The Main Course OG. Download the episode to hear Sam talk all things ham, sausage, bacon, the Summer Fancy Food Show and the rebuild of his famous smokehouse in Surry, Virginia! And now for the first time ever, Edwards Hickory Smoked Sausage made with our 100% Heritage Breeds! Photo Credit: Edwards Virgini...
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Storing Whole Prosciutto and Country Hams

Storing Whole Prosciutto and Country Hams

Are you thinking of investing in a whole country ham or prosciutto? We think its a great idea and we have some tips from the best curemasters in America on how to store it in your home. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator for up to a year. Col. Newsom's Heritage Free-Range Country Ham from ...
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Our Best Dinners in 45 minutes or Less!

Our Best Dinners in 45 minutes or Less!

Heritage has tons of options for quick dinners, ready in an hour or less. Here we have our top picks for fast & delicious meals - so you can spend more time with your guests and less time in the kitchen! Maple Sugar Cured Heritage Holiday HamReady to eat, or heat and serveCured with sugar and maple sugar, these hams are the ultimate non-fussy food. These hams are already cooked so they are ready for eating, but a little heat will help bring out the delicious juices of the heritage meat....
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Good Farm — Heritage breeds raised in the Kansas Flint Hills

Good Farm — Heritage breeds raised in the Kansas Flint Hills

Craig Good was introduced to Heritage Foods through the Kansas State Ag program. We drove out to Olsburg, Kansas to meet him and were impressed by the rolling pastures of his large for a small farm. At the time of our first visit in 2005, his grassy hills were populated by a small herd of Angus cattle ranging on the Flint Hill tallgrass. Anywhere tallgrass grows makes for a great and sustainable terroir for cattle. Tallgrass is the food the prairie produces naturally in the absence of intens...
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The Meatball Shop Opens in Westport, CT!

The Meatball Shop Opens in Westport, CT!

Spotlight On: The Meatball Shop in Westport, CT  Favorite Heritage Cut: Ground Pork!  We're beyond thrilled to announce that our friends Daniel Holzman and Daniel Sharp of The Meatball Shop are rolling out another shop TONIGHT in Westport, Connecticut. Team Heritage got a sneak peak of the new location on Sunday and it is spectacular! It’s bright and airy with outdoor seating, big tables for groups, a view of the river and did we mention the Lobster Balls?! You can fi...
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Tips for the Best Burgers

Tips for the Best Burgers

Making burgers doesn’t seem like it should be complicated, but how often have you made a burger and wondered why it wasn’t as tasty as the one your favorite chef makes? For one thing, you have to start with the best quality beef. Heritage can help you there! We also have some very easy tips that will ensure that burger comes out perfectly. Keep burger patties as cold as possible prior to cooking to ensure the juiciest outcome. The cold starting temperature prevents the fats mixed into the me...
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Eating Animals Wins Environmental Media Association’s Documentary Award

Eating Animals Wins Environmental Media Association’s Documentary Award

Spotlight on Farmer Frank Reese, Eating Animals Favorite Heritage Cuts: Turkeys, Chickens, Ducks, Geese On Thursday, May 30th, Eating Animals starring Poultry Farmer Frank Reese won the top prize for documentary film at the 29th annual Environmental Media Association Awards. The awards honor productions "that increase public awareness of environmental issues and inspire personal action." Based on the bestselling book by Jonathan Safran Foer, narrated by producer Natalie Portman, and dire...
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Newman Farm - Berkshire Pork Raised in the Ozarks

Newman Farm - Berkshire Pork Raised in the Ozarks

Every year we take a dozen or so of our favorite chefs to visit David Newman on his family farm in Southeast Missouri, right smack dab in the middle of the Ozarks. There used to be hundreds of small plot pig farmers in the region but now David is the last one left mainly because agriculture there is not conducive to growing pig feed (beef became the name of the game there). David’s pigs are raised like Princes and Princesses. The Mothers raise their piglets in hoop houses spread across hundre...
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Chef Spotlight: Yong Shin

Chef Spotlight: Yong Shin

Photo Credit: Diane S. Kang Yong Shin, Sous Chef and Partner, Insa Brooklyn Favorite Heritage Cuts: Bone-in Skin-On Belly, Pork Jowl, Whole Animal Butchery   Born in Korea and raised in Dubai, U.A.E., Yong grew up in a family of foodies with an excellent cook for a mother. Art school brought him to NYC, but soon after he stumbled into Chef Sohui Kim’s kitchen at The Good Fork where he learned about professional cooking while also attending the French Culinary Institute. Yong went on t...
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