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.
As a meat mail order company, Heritage Foods has a vested interest in knowing that our delicious meats are a backdrop to successful and stress-free parties. We asked our friend Sung Kim, one of the premier caterers in the nation, to help reluctant hosts dominate the entertainment and hospitality universe in their home!
Our Signature line of Wagyu sets the standard for perfection. Our Standing Ribeye Roast requires little beyond a liberal shower of salt and a hot pan to shine, but with so few ingredients and an unforgiving demeanor, there is still some room for error. So we turned to our resident chefs: Hannah, who has worked at steakhouses for much of her professional life, and Nick, an expert on many cuisines, for a short video that debunks myths and provides secrets to cook a steak like a steakhouse pro.
The martini is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist. Some say that a bartender at the Knickerbocker Hotel in NYC named Martini di Arma di Taggia invented the martini in 1911 for John B. Rockerfeller. Over the years, the martini has become one of the best-known alcoholic beverages.
We are so happy to see our heritage pork shoulder back on West 46th street in NYC’s historic theater district at Becco restaurant, Lidia Bastianich’s stalwart run by O.G. chef (for over 20 years) Billy Gallagher. When you have to be out by 7:45PM to make the show, there is no better spot than Becco’s spacious dining rooms! We love trying new menu items that include pork shoulder and, of course, the limitless 3 pasta offering which often includes a heritage pork ragu!
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