Laura’s Summer Picnic Fried Chicken is one of our favorite recipes. We find it particularly well suited to our Columdian Wyandotte Chickens. There is nothing that can compare to home fried chicken. Laura Reese could kill, pluck, clean and fry a chicken before you could get to, and from, local Chicken Shack in […]
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The Iliamna Fish Company is a hardworking crew of native Alaskan fishermen who spend their summer months touring the fishery located deep within Bristol Bay, Alaska in search of fresh sockeye salmon. Heritage Foods USA is proud to be working with the Iliamna Fish Company, a family of 25 immediate and extended relatives that has […]
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By Janani Lee Last year I visited Puebla, Mexico and had the opportunity to visit several farms, both industrial scale and independent. Meat is a cornerstone in Mexican cuisine, and though many families have difficulty affording it, it is still a strong cultural symbol in Mexican communities. During my trip I observed two radically different […]
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So you’ve just gotten your Columbian Wyandotte Chickens and are looking for some recipe ideas. Here’s another great one from Chef Cheryl McCleary: Ingredients 1 3 to 4 lb Whole Heritage Chicken 1 Tbsp Olive Oil Rub: 2 Tbsp Kosher Salt 2 Tbsp Sugar in the Raw (can use brown sugar) 2 Tbsp Ground Chili’s […]
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By Dick Bessey 1 Columbian Wyandotte Chicken 2 tsp salt Olive oil for coating grill Cut chicken into pieces and sprinkle with salt. Heat grill to low to medium heat. Coat grill with some olive oil to prevent sticking. Lay chicken skin side down on grill and cook for about 15 minutes until the […]
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Heritage Foods USA is proud to announce our historic effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We are partnering with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like. Heritage Foods USA will offer a rotation of 24 […]
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By Janani Lee “The better the breeding, the better the eating,” Frank Perdue declares in an old commercial from Perdue chicken. He walks us through the breeds of chicken the Perdue company has raised throughout its history, listing the relative merits and drawbacks of the Barred Plymouth Rock through the Rhode Island Red, None […]
The post The Chicken of Tomorrow needs to be the Chicken of Yesterday appeared first on HERITAGE FOODS USA.
Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.
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No one’s saying to fricassee a Komodo dragon, or cacciatore an American Bald Eagle, but you should definitely think about roasting a Gloucestershire Old Spot pig, or grilling a Tunis lamb....
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We are about to begin our Heritage Rare Breed Chicken Tour here at Heritage Foods USA and could not be more excited about working with preeminent poultry farmer Frank Reese to revive these breeds. In the coming weeks we will post more info, recipes, stories, and videos about the project, but we wanted to start […]
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By Janani Lee The American pork company Smithfield is in talks to be bought out by Chinese corporation Shuanghui International. Shuanghui’s purchase would open the Chinese market to American pork, likely leading to increased domestic production for export. This news has raised concerns about food safety, pollution, American farmers, animal welfare, international corporations, and the […]
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By Katy Keiffer At the National Food Policy Conference in Washington DC in May 2012, a panel was convened to discuss the use of antibiotics in animal feed, a longstanding practice in industrial livestock production. For reasons that are still not clearly understood, the use of sub-therapeutic antibiotics in animal production spurs accelerated growth, a […]
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