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To celebrate our anniversary, Lupa Osteria Romana is host a four-course family-style meat tasting highlighting twelve different heritage breeds. Guests will be seated throughout Lupa’s main dining room. The meat will be prepared simply with sea salt, black pepper and extra virgin olive oil. No brines, no rubs— the objective is for the meat to be as unadulterated as possible, so that diners can taste the difference between the breeds and the livestock.
Heritage Foods USA is headed to Denver this week to participate in the Slow Meat Symposium, engaging with over 200 stakeholders in the American meat supply chain. The event runs June 4th through 6th with a number of events designed to push the boundaries in how we think about raising, processing, and consuming meat.
In 2014 the team at S. Wallace Edwards & Sons invited us to co-host a tasting of exquisite long aged prosciutto style hams. The kind of hams Parma, Italy has made famous, but these hams were not from Europe. They came from all over the US, from producers who have been practicing traditional curing techniques for many generations.
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale.
We are most at home with our boots on while visiting farms, but we’ll clean up our act when the occasion calls. This past weekend we shined our shoes and donned our best for one of the most exciting invitations we’ve received. We were off to visit the United Nations!
On the beautiful Swiss Valley Farm (SVF), in front of a room full of local Newport foodies, farmers and chefs Patrick Martins boldly declared, “Local is a measurement of distance, not taste.” Immediately the row of chefs in the back row nodded in agreement and the farmers sitting in the middle moved to the edge of their seats. Ever the instigator, Patrick went on to have a rousing conversation with the attendees about his book, The Carnivore’s Manifesto and the importance of preserving rare breeds of livestock.
We are always looking for new, unique and rare foods from farmer who’s practices celebrate the land and foods they produce. We came across an amazing dried apricot that was unlike any we had before. The skin was thin and delicate leaving the fruit juicy, sticky and tender. The Blenheim apricot, named after England’s Blenheim Place where it is thought to have originated, has been grown in the Santa Clara Valley region of California since the early 1900’s. At the height of its popularity it was one of the most widely planted apricot varieties for good reason. The Blenheim ripens from the inside out and later in the season, making it more delicate than most. The Blenheim is both sweet and tart with an intensely aromatic aroma of honeysuckle.
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