Americans LOVE cheese. Cheese consumption in the US has TRIPLED since 1970. This trend has been equally true for goat cheese. We’ve also begun to make more artisan cheeses at home here in the States, which is a point of pride for American cheese makers– but there’s still one thing we don’t do a lot of. Eat goat meat.
A beautifully cured ham is one of the most convenient, delicious, and versatile additions to any menu. Because cured hams are fully cooked they are able to be enjoyed hot or cold. This allows for easy entertaining while still offering a delicious and impressive centerpiece. Weighing about 11 pounds each, one bone-in ham will serve 18 guests, or as many as 26 when prepared as part of a family style meal.
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.
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