The history of ham traces back to ancient traditions. One of the most important prerequisites for the development of civilization was the preservation and storage of food. Drying, smoking, and curing were some of the earliest methods discovered by the ancients. The advent of curing enabled cities, people and cultures to flourish. The preserving of pork leg as […] The post The History of Ham appeared first on HERITAGE FOODS USA.
Vinegar Hill House is begin their 3rd Dinner Series this Thursday, September 18th with a tribute to their infamous Lazy S Farms Red Wattle Pork Chop. This is the dish that garnered the highest praise from famed critic Frank Bruni landing on his "Best Thing I've Ever Ate" list! The post Vinegar Hill House host dinner to celebrate Red Wattle Pork appeared first on HERITAGE FOODS USA.
Every year Pawpaw season blooms for a few fleeting weeks starting in late August before disappearing just as quickly as it came. For many who know and love this indigenous fruit, pawpaw season is an exciting time highlighting the close of summer and the beginning of fall, but for most the pawpaw and its rich American history comes and goes without notice.
Over the years we have been lucky enough to partner with the hard working fishermen of Bristol Bay, Alaska. They spend every summer working their nets to bring us delicious, sustainably harvested salmon. This precious fishery is currently being threatened by the proposed construction of the largest open pit copper and gold mine in the country.
Frank Reese of Good Shepherd Poultry Ranch is considered the godfather of American poultry. He is a fourth generation poultry farmer from Lindsborg, Kansas. For nearly all his life, Frank has maintained a keen interest in American heritage turkeys.
The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin.
As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting. Here’s what we came up with– a complete list that has been discussed, deliberated, and finally decided to be the most accurate words to describe the flavor of Belted Galloway beef. Enjoy!
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