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!
There are few foods more American than ham. We are a nation that eats ham steaks for breakfast, slices layered on a sandwich for lunch, and presented family style on platters for run-of-the-mill weekday dinners. On our most important occasions — from Easter and Christmas to birthdays and weddings — the nation's pork-eating cultures serve ham as a centerpiece. City ham, Country ham, fresh ham — all are welcome at these tables.
For the past 20 years journalists have supported the movement to preserve biodiversity on family farms, including heritage breed livestock and poultry. We are proud to share this list of articles about the Heritage Foods network over the years. Heritage Foods is not just a business, its a movement with a mission! 100% of what Heritage Foods sells come from 100% heritage breeds with genetic roots that can be traced to before the Industrial Revolution and the advent of factory farming that forever changed the biology of almost all livestock!
Because a ham cured in salt can last so long unrefrigerated, a family could eat well through the long winter. Historically, the last cuts of the pig to be consumed from the previous year’s harvest was the prosciutto, and an array of other cured meats like salami and pancetta.
The availability of so many foods year-round makes it hard to remember that foods can be seasonal, even meats! Historically one of the last cuts to be consumed from the previous year’s harvest, the brisket provided valuable calories before the first foods of spring became available. As a result, March and April traditions abound with brisket as the centerpiece — no matter your religion, the brisket reigns supreme.
The "tourtière' or Quebecois meat pie, is in season! Our friends at M. Wells offer a handmade meat pie packed with heritage confit turkey, juicy ground Berkshire pork, braised brisket, shredded potatoes, sautéed mushrooms, onions, garlic, and spices.
We love that roast! It’s so easy to cook in the oven. We simply put in shallow roasting pan on rack and roast to temp at 350 as in your instructions. Usually takes about 20-30 min in the oven to get to 125. As in your instructions, getting it to room temp first is key.
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