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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Serving Sizes for our Roasts, Turkeys and More!

Serving Sizes for our Roasts, Turkeys and More!

Not sure what size to buy? We can help! Hosting a dinner can be stressful – but choosing the delicious meat you are planning to serve doesn’t have to be. Heritage roasts, hams, and other centerpieces are easy to prepare, and come in sizes friendly to big crowds or intimate dinners. Here’s an easy guide to help you pick what’s best for you. For centerpieces and bone-in roasts, estimate about a pound to pound-and-a-half per person.  For our other boneless roasts, including our classic hams...
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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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