Lamb Breed Histories and Tasting Notes Want a hot recipe? Choose a lovely, well- sourced piece of meat — from a farm you know, and from a breed you have come to love, and add fire. Et voilà! There’s your recipe. Just remember, the fire is the constant, the meat is the variable.
We love hearing from our customers! We want to know what inspires you, and what we can do to be a part of it. Share with us your stories, recipes, and techniques, and we will work hard to do the same! Reilly, from California, shared with us a recipe for Asian Inspired Glazed Porterhouse Chops. […] The post A Pork Chop Recipe from the West Coast! appeared first on HERITAGE FOODS USA.
This Wednesday the team at Heritage skipped breakfast and didn’t bring in any snacks to work so that their pallets would be truly ready to uncover the words that describe the tastes of the various breeds of pork that we sell. Italians and French people have no trouble finding words to describe the un-describable. In the U.S. the wine people have it down but for fruits and vegetables and meat it’s hard to find words to explain what our mouths and pleasure centers are experiencing.... The post Heritage Breed Tasting Chart! appeared first on HERITAGE FOODS USA.
Doug Metzger works his 1500-acre farm, which grows corn, sorghum, wheat, alfalfa, oats, barley, Reese turkeys (he has worked with turkeys since 1951) and pigs with wife Betty, son Mark, daughter Marilyn, son in law Stan and their three kids. Farming has become more challenging for Doug in recent years as he struggles to remain independent in an era of commercialization. “The chicken industry and the turkey industry went the way of industry,” Doug explains, ” and I’m working hard so that the same doesn’t happen to the pork industry”. Doug has raised purebred, certified Berkshire pigs since 1954 and learned the art from his grandfather Fred, father Wilhelm and father-in-law Japhet. These elder statesmen also taught Doug how to raise the now endangered Tamworth pig (as of 1961) and the Hampshire pig.
Larry and Madonna Sorell have been farmers since 1970 when they purchased 200 acres of land in Cloud County, Kansas. Larry Sorell continues a family tradition that was passed down from his grandfather to his father and then to him. Today, the farm is a bit smaller but they still maintain true biodiversity. Madonna fondly recalls how Larry would often return home with a surprise in his truck – once a few lambs, another time a beautiful horse. The couple raises numerous heritage breeds including a handful of Highland cattle, Katahdin and CVM-Columbian crossed lamb, work horses and several pig varieties including Red Wattle, Berkshire, Gloucestershire Old Spot, Mule Foot, and a few Large Blacks.
‘Heritage Meat Shop is the “visible” arm of Heritage Foods USA. Located in New York City’s Essex Street Market, HMS can provide a selection of meats both from local farmers and from the stocks of Heritage Foods USA.Two or three times a week we’ll have beef and hogs to break down, and we’ll happily provide custom cuts. Just give us a call, as these cuts go fast!
This week we are excited to premiere Omnivore Salt as part of our brand new pantry section. Omnivore Salt is crafted by blacksmith, hunter, and food lover Angelo Garro in his forge in San Francisco. The blend is based on the recipe his mother taught him while he was growing up in Sicily. His salt has become legendary in the food and arts scene in the Bay Area and now it is available for customers around the country. The post Omnivore Salt appeared first on HERITAGE FOODS USA.
Baia Pasta is made by Renato Sardo in Oakland, CA. Renato and Heritage Foods founder Patrick Martins' friendship stretches back to the founding of Slow Food USA. Both have expanded their passion for quality food to specialty products and we are so pleased to be pairing his outstanding pastas with our meats. Ground pork, beef, lamb, and goat all make exceptional sauces that partner perfectly with Baia Pasta.
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