What’s good about getting older? Some say nothing, but we think there are a few things about aging: As one ages, things tighten up, they get worked in, like an old catchers’ mitt or favorite armchair! For individuals, age brings wisdom — with more experience behind you, you can better predict the future! With age comes traditions and becoming set in the ways that please you — it’s as if you become more you as you age.
The Old Spot pig originated centuries ago in Gloucestershire in the South West of England that borders Wales, where heritage breed farmers bred a pig to conform to the standards of their traditional cuisine. The Vale and surrounding areas are renowned for Gloucestershire Pie, or squab pie; Double and Single Gloucester cheeses that are rich and buttery with a flaky texture and mellow, and nutty character; Stinking Bishop cheese; and other hearty and fortifying foods. The Old Spot is a fatty breed high on sweet buttery flavor!
On a hilly dirt road in eastern Vermont stands a farm that is one of the last holdouts for two very rare breeds of sheep, the Tunis and the Horned Dorset. Tamarack Farm is a presidium, a fort of sorts, for living animals that in this case have a 100-year history on this very property. Farmers Ben Machin and Grace Bowmer are a crucial resource for professional chefs who require a diverse flavor palate for their work — not all lamb should taste the same. The farm also represents a defense for our food security, a stake in the ground for diversity in our food system as awareness slowly grows regarding the importance of preventing the extinction of livestock breeds.
Our Heritage lamb and sheep program is expanding into the wholesale world! Previously only for our mail order customers, you can now dine out at these famous establishments and feast on the best lamb in the world, from breeds that have been around for over 3000 years!
What can the meat world contribute to Earth Day? Grassfed animals. Think bison roaming American lands, grazing on greenery, pooping to bolster the nutrients in soil — a practice in the farming world that is called regenerative farming. Here at Heritage Foods that means heritage breeds lamb and goat that are raised on grass.
On a recent visit to our warehouse, Chefs T.J. and Lincoln of Michelin starred Claro Restaurant in Brooklyn, one of our favorite spots and one that specializes in Oaxacan cuisine, tasted our Guinea Hen and fell in love with the taste. They decided to add it to their menu and we are proud to say that they now feature one of the best poultry dishes you can find anywhere!
We're getting into the blue cheese game. Meet Bayley Hazen and Mad River, two fudgy, earthy and subdued blues from award-winning Vermont fromagers that have been added to our growing arsenal of artisan cheeses. They're part of a burgeoning cheese program that celebrates what we believe is the best in American dairy.
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