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.
Gramercy Tavern is a New York City institution, and its glorious flower filled dining room is an absolute must visit at least once a year, especially during the holidays.The crown jewel of Danny Meyer’s restaurant empire, a group that has redefined hospitality and service for the entire industry, Gramercy Tavern is helmed by Chef Michael Anthony. One of the loveliest individuals in the restaurant world, Michael has always been there for Heritage Farmers who fight to resist cutting corners in how they raise livestock and who work to preserve rare and endangered breed ingredients on our dinner tables.
At Heritage, we pay respect to New Orleans by going full-throttle Red Wattle, championing the pig breed that arrived on American shores in the 1800s through the Gulf by way of New Caledonia, and has long been a part of the Creole and Cajun cuisines that are widely represented in the flavors of this world-famous food city.
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