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.
This week we area proud to feature a Salumi Package from Batali Salumi! In 2005, one of this country’s great curemasters, Armandino Batali, got a call from a kid in New York trying to sell him pork. He thought it suspicious at best and maybe even a practical joke, but after repeated attempts, he finally relented and brought in a pallet of 30lb Heritage hams, jowl and shoulders to his beautiful facility in Seattle proper.
Last summer we launched our Rare Breed Heritage Chicken Tour – an effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We partnered with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like.
This Holiday Season we are proud to offer Tunis Lamb from Meadowood Farms in Cazenovia, New York. Meadowood Farms produces fine sheep and cow cheeses that our friends at Saxelby Cheese have been carrying for a some time. After a visit to the farm this summer, we began working with Meadowood to feature beef from their Belted Galloway cattle. We decided to deepen our relationship with them this fall after we tasted their incredible lamb.
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