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Pork Tenderloin: The Filet Mignon of Pork!
  • Mar 21, 2017
Pork Tenderloin: The Filet Mignon of Pork!

The filet mignon of pork! Silky, tender and easy to roast to perfection. Each pig only produces two pounds of delicate tenderloin. Prepared simply, marinated, or wrapped in bacon, every bite is a masterpiece!

On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!
  • Mar 20, 2017
On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!

Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco
  • Mar 7, 2017
In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!

Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.
  • Feb 21, 2017
Fatted Calf Bacon, Now Available Nationally through Heritage Foods USA for the Very First Time.

Fatted Calf bacon is a bacon milestone. This is old-fashioned bacon at its finest, beginning with superior Heritage pigs, and then dry cured with brown sugar, sea salt, and a bit of cayenne – but it’s not too spicy, just well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor....

Saving the World, One Ham at a Time
  • Feb 14, 2017
Saving the World, One Ham at a Time

Twenty years ago, the bulk of American charcuterie was cheap, commodity product. You could get a domestic prosciutto in a supermarket for half the price of Prosciutto di Parma. More recently, charcuterie in the United States is following the same trend we have seen with wine, beer, cheese, and bread. The talent chain is expanding […]

The Oldest Domesticated Livestock in the United States: Navajo-Churro
  • Dec 7, 2016
The Oldest Domesticated Livestock in the United States: Navajo-Churro

This is an EPIC story about the oldest domesticated livestock breed in the United States, a story that spans 500 years, and hopefully ends on on your plate.

Goat Meat for Goatober
  • Oct 19, 2016
“No Goat Left Behind” Initiative Goes International!! The British Are Coming!!

"Doctor, I feel like a goat”.“How long have you felt like that”?“Since I was a kid”. How do you keep a goat from charging?Take his credit card away! What would Goatober be without a little goat humor? Or HUMOUR, as our British friends would say.

“Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind!
  • Oct 17, 2016
“Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind!

We’re proud to announce that we’re celebrating the sixth year of our annual goat project — GOATOBER, aka NO GOAT LEFT BEHIND! I love goats. Most Americans have never had the chance to try well-sourced goat meat, but those who experience it for the first time marvel at how light it is. The flavor of […] The post “Goatober” Bigger Than Ever!! Six Years Later, No Goat Left Behind! appeared first on HERITAGE FOODS USA.