{"title":"Sale","description":"\u003ch2 style=\"text-align: center;\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eOn Sale!\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003cstrong\u003eThe perk of buying from a nose-to-tail operation is sales! \u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003ch2 style=\"text-align: center;\"\u003eShop Up To 50% OFF All Bacon, Sausage, Cured Meats \u0026amp; Cheeses, and Provisions Through 7\/9!\u003cbr\u003e\u003cem\u003eOur American Artisan Sale! \u003c\/em\u003e\n\u003c\/h2\u003e","products":[{"product_id":"fennel-pork-sausage-links","title":"FENNEL SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFennel Sausage\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThree 1lb packs, 4 links per package \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003eFennel is one of the most popular seasonings in Italian cooking and the key to these incredibly toothsome sausages. They boast a light but complex taste and are easy for everyone to fall in love with. Whether cooked on the grill or in a skillet, eaten with peppers and onions, with mustard on a bun or in pasta, this is a wonderful take on the classic Sweet Italian Sausage and perfect with any recipe. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOur fennel sausage is produced by the talented hands of Paradise Locker Meats outside Kansas City, butchers who operate a Certified Humane facility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003epork, water, spices, salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12490835886122,"sku":"431 (3pks)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/Fennel2_1.jpg?v=1558113052"},{"product_id":"hot-italian-sausage","title":"HOT ITALIAN SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHot Italian Sausage \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThis flavor is Pepe’s perfect creation for those who love a spicy sausage featuring red pepper and paprika.\u003c\/p\u003e\n\u003cp\u003eYou can also try this \u003cspan\u003esausage\u003c\/span\u003e in our \u003ca rel=\"noopener\" href=\"https:\/\/heritagefoods.com\/products\/sausage-sampler-now-50-off\" target=\"_blank\"\u003e\u003cspan\u003eSausage\u003c\/span\u003e Sampler\u003c\/a\u003e\u003ca href=\"https:\/\/heritage-foods-usa.myshopify.com\/admin\/products\/4645425578042\" target=\"_blank\"\u003e\u003c\/a\u003e which also includes: Pepe’s Pepper \u0026amp; Onion and Garlic \u0026amp; Broccoli Rabe wheels! \u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003epork, water, salt, dextrose, fennel, paprika, crushed red pepper, flavorings, in sheep casing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12491082498090,"sku":"424 (3pks)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/Chicke-sausage2_preview.jpeg?v=1629231161"},{"product_id":"cutting-and-presentation-board","title":"CUTTING AND PRESENTATION BOARD — NOW 15% OFF","description":"\u003cp\u003e\u003cstrong\u003eHeritage Foods Cherrywood Cutting and Presentation Board\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThis beautiful and unique cutting board is perfect for cutting or presenting meats or charcuterie, and was designed with an indentation to keep juices on the board. Erica Moran is a woodworker, teacher, and writer. Her passion is woodturning using reclaimed scrap and local wood. She operates out of her father’s woodshop in Ridgefield, Connecticut where he has been in business for over 25 years. She crafts beautiful bowls, candlesticks, tables, and chairs as well as other items including commissions. Visit her work at\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/emowood.com\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eemowood.com.\u003c\/a\u003e\u003ca href=\"http:\/\/emowood.com\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=http:\/\/emowood.com\u0026amp;source=gmail\u0026amp;ust=1639490849306000\u0026amp;usg=AOvVaw28hQF4WjBX7CXz5tWy07j_\" target=\"_blank\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003eApproximate Dimensions: 9\" x 13” x 1”\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12492021596202,"sku":"002 (1pk)","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_shopify_cutting_board_3_c262b1e8-972e-410b-89e2-efdf33a2d5f9.jpg?v=1670010505"},{"product_id":"heritage-foods-meat-thermometer","title":"HERITAGE FOODS MEAT THERMOMETER — NOW 15% OFF","description":"\u003cp\u003e\u003cstrong\u003eHeritage Meat Thermometer \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional \u003c\/em\u003e\u003cem\u003ediscounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaximize your heritage experience! Cook meats to the perfect temperature every time with this indispensable kitchen tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur digital cooking thermometer is easy to read and will display the temperature \u003cspan\u003ein Celsius or Fahrenheit (max200C\/392F).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt has a 5\" stainless steel probe that folds for convenient storage. Small enough to fit in your pocket and safe, fast and accurate to use. Battery included. Not oven safe.\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12492073992234,"sku":"999 (1pk)","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_DIGITALTHERMOMETER-3.jpg?v=1694207803"},{"product_id":"omnivore-salt-blend-6oz","title":"OMNIVORE SALT BLEND — NOW 15% OFF","description":"\u003cp\u003e\u003cstrong\u003eOmnivore Salt Blend\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne 6 oz pack\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe are proud to offer this new seasoning salt from Angelo Garro. This is the only savory seasoning your meat will ever need. If you don't believe us, see what Alice Waters, Michael Pollan, and Werner Herzog are saying about this seasoning.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"This salt is so indispensable, I bring a bag everywhere I go!\" -Alice Waters\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Angelo Garro has been one of my most influential teachers, in the kitchen as well as in the fields and woods. A few years ago, he began bringing bags of his Omnivore Salt whenever he came to dinner. I have no idea what's in it, but I can tell you that Omnivore Salt improves whatever it touches. I use it to season meat a day or two before cooking, in salad dressing, on eggs - on just about anything savory in fact. As a rule I don't do product endorsements, but my debt to Angelo is so deep, and his salt is so special, that I have no choice. Rule broken.\" - Michael Pollan\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Congratulations Angelo! Finally your salt is in the market and I do not need to steal from your kitchen anymore.\" -Werner Herzog\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn the words of Angelo himself...\"I come from Sicily, where I grew up in the citrus groves of my father and spent time with my mother and my grandmother cooking, pickling, and preserving. We live by the seasons, and I still live this way at my forge in San Francisco. I am an artisan blacksmith. I work, cook, and share meals with my friends.\" \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"I created a salt mix that for years I have used for cooking meat, fish, and vegetables. Many of my friends are chefs, restaurateurs, and artists, and for years I have been giving my salt to them. They loved it and urged me to share it with the community and with food lovers everywhere. So here it is, my Omnivore Salt. You can use it everyday, on whatever you love to cook.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12492106367018,"sku":"920 (1pk)","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_omnivore_salt_2.jpg?v=1683046059"},{"product_id":"bacon-sampler","title":"BACON SAMPLER — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBacon Sampler\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cspan\u003eEleven heritage bacon styles from six American curemasters made from 100% heritage breed, pasture raised pork\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e12-16 oz packs each\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEach of our bacon has its own particular style as each one is produced by a different master artisan. Try them all and SAVE!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eListed from heavy to light!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBenton's,\u003c\/strong\u003e extra hickory smoked in Madisonville, TN.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eBroadbent,\u003c\/strong\u003e a sweet honey bacon and one smoked with applewood in \u003cmeta charset=\"utf-8\"\u003eKuttawa, KY.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eSmoking Goose\u003c\/b\u003e, a sweet and addictive bacon, like candy, smoked in Indianapolis, IN.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003eFarmstead, \u003c\/strong\u003edry cured, mild and mellow from Long Meadow Ranch in Napa Valley, CA.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eTempesta, \u003c\/strong\u003elightly cured with maple sugar and maple wood smoke by Tempesta Artisans in Chicago, IL.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSignature Heritage Bacon,\u003c\/strong\u003e a satisfying and easy to eat maple sugar cure, available in \u003cstrong\u003eJowl, Peppered,\u003c\/strong\u003e \u003cstrong\u003eGround, Original, and Uncured.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture\u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12535644258346,"sku":"(1pk each 11 styles) SIG, Pepper, Broadbent honey, Broadbent applewood, Jowl, Farmstead, Benton's, Tempesta, Uncured, smoking goose, ground bacon","price":169.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/new_bacon_sampler_shopify.jpg?v=1783089977"},{"product_id":"broadbent-bacon","title":"BROADBENT APPLEWOOD SMOKED HERITAGE BACON — NOW 40% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBroadbent Applewood \u003c\/strong\u003e\u003cstrong\u003eSmoked Heritage Bacon\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThree 14 oz packs, sliced\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA Kentucky Institution, Broadbent produces some of the most respected bacon in the US. It can be found on menus throughout the south and at many fine dining establishments. In 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with applewood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eIngredients: pork, salt, sugar, sodium nitrite.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eThe story of Broadbent is one of preservation. Preservation that goes beyond the salt and smoke used on the heritage pork that hangs in Kuttawa. As regional foods and traditions continue to vanish, Broadbent, with their delicious line of products, is working to keep a piece of Kentucky’s culinary history alive, now using exclusively Lazy Red Wattle Ranch and Newman Berkshire Farm pork.  \u003c\/p\u003e\n\u003cp\u003eFounded in 1909 by Smith Broadbent, the company grew with the help of his sons, eventually  moving the business into a USDA facility in 1965. In 1999 the Broadbents sold the company to Ronny and Beth Drennan. Under their direction, Broadbent’s country hams have been named Grand Champion 19 times at the Kentucky State Fair — judged on their aroma, shape, color, and ratio of lean-to-fat. In addition they raised over 33 million dollars for charity by auctioning their award winning hams. \u003c\/p\u003e\n\u003cp\u003eIn 2024, The Drennans were ready to retire and looking to pass the torch. As the story goes, buyers dressed in suits made generous offers, but none of them felt quite right. That is, until Josh Poling, Kentucky chef and restauranteur made the two hour drive from Bowling Green to Kuttawa. Still wearing his kitchen shoes, the Drennans saw a young man ready to continue the work of preserving hams and a Kentucky tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12535649697834,"sku":"90 (3pk) Broadbent applewood","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/broadbent670.jpg?v=1744829917"},{"product_id":"fatted-calf-bacon-three-12oz-packs-sliced-brown-sugar-sea-salt-cayenne","title":"FATTED CALF HERITAGE BACON — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFatted Calf Heritage Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 12 oz packs, sliced\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThis is old-fashioned bacon at its very finest, beginning with superior Heritage pigs, and then dry cured with an old-world salt-box method — including brown sugar, sea salt, and a bit of cayenne. It’s not too spicy and very well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor. The cayenne keeps the sweet and salty at bay, accentuating the rich flavor of the pork belly. This is a true milestone in the art of bacon and only available at Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: p\u003cspan data-sheets-root=\"1\"\u003eork cured with brown sugar, salt, spices, and sodium nitrite.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eThe Fatted Calf was one of Heritage Foods’ first customers on the West Coast. We met them back in 2004 when Patrick Martins was traveling, and they talked about responsible, traditional, humane farming, and reaching out to the community of those passionate about sustainable agriculture and delicious food. “It was an East Bay Connection,” recalls Taylor. “Alice Waters may have introduced us, and we immediately knew the pigs were better than anything we could find. At the time we were still doing just one farmer’s market every week, and then we were doing a few, and it just blew up...”\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12543918997546,"sku":"92 (3pk)","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/fatted668.jpg?v=1558023393"},{"product_id":"pepper-crusted-bacon-sliced-three-1lb-packs","title":"PEPPER-CRUSTED SIGNATURE HERITAGE BACON — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003ePepper-Crusted Signature Heritage Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 1lb packs, sliced\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is our spectacular signature bacon, with the added spice of pepper. The pepper crust adds an unexpected kick while still delivering the famous Heritage goods. This is a perfect everyday bacon that can be the soulful heart of a beautiful BLT, with eggs, or to hit the pan anytime the bacon craving hits. We have many customers who have tried the pepper-crusted bacon and have never looked back.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork cured with water, salt, coated with black pepper, and less than 2% of the following, cane sugar, maple sugar, and brown sugar, spice extractives, sodium erythorbate, sodium nitrite\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12543938428970,"sku":"87 (3pks)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/edwards667.jpg?v=1558126464"},{"product_id":"signature-jowl-bacon-sliced","title":"SIGNATURE HERITAGE JOWL BACON — NOW 40% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSignature Heritage Jowl Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 1lb packs, sliced \u003c\/span\u003e\u003cbr\u003e\u003cem\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eSome would say that jowl bacon is the final frontier — others have known about it’s sweet pleasure for years. One thing is for sure, it is suddenly popping up on menus across the country. Similar to traditional bacon cut from pork belly, the jowl has its own wonderful character and its tasty fat is even more delicate. Our signature jowl bacon is maple sugar cured by Paradise Locker Meats in Trimble, Missouri, and is perfect for every occasion.\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: p\u003cspan data-sheets-root=\"1\"\u003eork Jowl cured with water, and less than 2% of the following: salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium erthorbate, sodium nitrite.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/279514159\" width=\"480\" height=\"270\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12543960842282,"sku":"199 (3pks jowl bacon)","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/jowl664.jpg?v=1558372810"},{"product_id":"nduja","title":"'NDUJA — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e'Nduja\u003cbr\u003e\u003c\/strong\u003eOne 4.5 oz piece\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe are proud to offer this intensely delicious, spreadable salami! It is sweet up front, followed by a subtle but uninhibited heat. We guarantee you’ll find this traditional Calabrian spread an unexpected and unforgettable, bold delicacy.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIngredients: pork, spices (Calabrian chili pepper), sea salt, lactic acid starter culture.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":12544001769514,"sku":"nduja (1 pk)","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/nduja_1000.jpg?v=1654286789"},{"product_id":"prosciutto-style-ham-broadbent","title":"BROADBENT'S HERITAGE DRY CURED COUNTRY HAM — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBroadbent's Heritage Dry Cured Country Ham\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e5-6lb whole ham, boneless\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAged 18-24 months\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eReady to slice and eat!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003e\u003ci\u003eAdditional discounts cannot be applied to this offer.\u003c\/i\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eBroadbent's American style of prosciutto is lighter, with a uniquely sweet and salty flavor.\u003c\/p\u003e\n\u003cp\u003eLightly smoked, this ham is the perfect centerpiece for a party. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator for up to a year.\u003c\/p\u003e\n\u003cp\u003eThis is a dry-cured ham similar to Prosciutto di Parma, San Daniele or Serrano but lightly smoked. More than 100 years of tradition are behind this long-aged ham. Its perfect with summer melon or on homemade pizza!\u003c\/p\u003e\n\u003cp\u003eServe as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture and 100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eThe story of Broadbent is one of preservation. Preservation that goes beyond the salt and smoke used on the heritage pork that hangs in Kuttawa. As regional foods and traditions continue to vanish, Broadbent, with their delicious line of products, is working to keep a piece of Kentucky’s culinary history alive, now using exclusively Lazy Red Wattle Ranch and Newman Berkshire Farm pork.  \u003c\/p\u003e\n\u003cp\u003eFounded in 1909 by Smith Broadbent, the company grew with the help of his sons, eventually  moving the business into a USDA facility in 1965. In 1999 the Broadbents sold the company to Ronny and Beth Drennan. Under their direction, Broadbent’s country hams have been named Grand Champion 19 times at the Kentucky State Fair — judged on their aroma, shape, color, and ratio of lean-to-fat. In addition they raised over 33 million dollars for charity by auctioning their award winning hams. \u003c\/p\u003e\n\u003cp\u003eIn 2024, The Drennans were ready to retire and looking to pass the torch. As the story goes, buyers dressed in suits made generous offers, but none of them felt quite right. That is, until Josh Poling, Kentucky chef and restauranteur made the two hour drive from Bowling Green to Kuttawa. Still wearing his kitchen shoes, the Drennans saw a young man ready to continue the work of preserving hams and a Kentucky tradition. \u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":40540809429050,"sku":"967 (5-6# + bag)","price":137.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/broadbent-whole960.jpg?v=1558018060"},{"product_id":"wild-rice-anishinaabeg-nation","title":"WILD RICE — NOW 15% OFF","description":"\u003cp\u003e\u003cstrong\u003eNative Harvest Wild Rice\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eWhite Earth Nation, Minnesota \u003cbr\u003e\u003c\/em\u003eProduced by the Anishinaabe Tribe\u003cbr\u003e\u003cspan\u003e1\/2 pound bag\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eOur delicious Wild Rice is hand-harvested by the tribal members of White Earth Nation who ease canoes into 4-foot tall grasses of wild rice beds that grow naturally in the lakes of northwestern Minnesota. The plants are bent over the hull and the grains are gently tapped from the seed heads. The grains are then wood parched, an old-school method for removing the husks using a cedarwood fire. By supporting the Anishinaabe tribe, we help protect their land base and strengthen their traditional economy.\u003c\/p\u003e\n\u003cp\u003e\"It's the first food of a baby, the last food for an elder. We simply can't be a healthy people without our rice.\" - Winona LaDuke, Anishinaabe writer and economist and Heritage Foods Advisory Board member.\u003cbr\u003e\u003cbr\u003eManoomin is a \"zizania aquatica,\" and the only grain indigenous to North America. A healthy natural food, uncooked Wild Rice contains more than 12% protein and is richer in protein than white rice and most other grains. Manoomin is gluten free and low in fat. The Wild Rice is also a great source of minerals, such as iron, potassium and phosphorus, as well as vitamins like thiamine, riboflavin and niacin. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBasic Cooking Instructions:\u003c\/b\u003e\u003cem\u003e please note cooked rice will triple in volume.\u003c\/em\u003e \u003cbr\u003eWash the wild rice in warm water and smell the lake. In a saucepan, heat 2.5 cups of water and 1 cup wild rice and bring to a boil. Reduce heat and cover. Simmer until wild rice has absorbed the water, about 15-20 minutes. Wild rice should be tender. As you cook the rice you may notice faint aromas of black tea and even taste a little tea with each bite! \u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31786734682170,"sku":"42 (half pound bag)","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_wildrice25new-1.jpg?v=1757439121"},{"product_id":"bentons-bacon","title":"BENTON'S HICKORY SMOKED HERITAGE BACON — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBenton's Hickory Smoked Heritage Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 1lb packs\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAl Benton cures his meats in a tiny smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, and taken over by Al in 1973, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere is no secret to the Benton formula for bacon, it could not be simpler: salt, brown sugar, time and patience! And a good hickory smoke that lasts about 3 days! Bacon curing is an art Al learned growing up. His family always butchered their own hogs, always made their own sausage and bacon, and today Al will tell you that all he’s doing is what he grew up doing in his backyard so many years ago. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAl also makes amazing prosciutto style ham using our heritage hams! His smoked hams are aged for over a year and a half and the only ingredients are salt, sage, black and red pepper… as Al says he doesn't use anything he can’t pronounce! Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork,\u003cspan data-sheets-root=\"1\"\u003e salt, brown sugar, pepper. Nitrite free.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/279514159\" width=\"480\" height=\"270\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eIt was teeming rain on the way from Nashville to Madisonville, Tennessee, the kind of rain that obscures the green, Smoky Mountains of Tennessee behind sheets of steam and fog and sounds like war drums on the roof of a rented car. It didn’t take much imagination to think we were driving through Skull Island, home of King Kong, or had somehow made a detour into the Heart of Darkness, a scene from Apocalypse Now.  The truth, however, was far more comforting: We were on a mission to see a King and Queen of country ham, Al Benton and Nancy Newsom.\u003c\/p\u003e\n\u003cp\u003eMaking personal visits to farms, chefs, and providers has always been one of the hallmarks of Heritage Foods USA, and as anyone who has ever been on one of these trips with ringleader Patrick Martins knows, they are magical meat tours indeed, whirlwinds of gastronomic bliss and historical culinary discovery, epicurean epics writ large in regional cuisine. And, a hell of a lot of fun.\u003c\/p\u003e\n\u003cp\u003eBenton’s Country Hams was the first stop on this pilgrimage to the cathedrals of southern ham, and we were greeted by the man himself in his small, roadside storefront.\u003c\/p\u003e\n\u003cp\u003e“Don’t call me Mr. Benton,” he chided with a smile, “I’m Al.”\u003c\/p\u003e\n\u003cp\u003eAl Benton speaks with an unerring southern twang that is like catnip to New Yawkers. And even though he teases at himself for being a hillbilly, he can’t hide his business acumen or old-school good looks — his smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. Speaking to him about his business is a powerful lesson in pride, good taste, modesty, respect for history, and the providence of good timing — both Al and his Kentucky counterpart, Nancy Newsom were lucky enough to catch the rising tide of foodies and enlightened chefs who recognized the soaring quality of their country hams just as cosmopolitan foodie culture was exploding.\u003c\/p\u003e\n\u003cp\u003eWhile we spoke with Al, a steady stream of customers came in to buy bacon, ham parts, sliced country hams, and more bacon — young men wearing camo pants and trucker hats, soccer moms with their kids, a middle-aged man wearing a Grateful Dead t-shirt… ham does not discriminate. “The Southern Food Alliance,” Al mentions matter-of-factly, “is built on the idea that if you sat down at the table we are all the same. It doesn’t matter where you come from or what your ethnic background is.” Indeed, ham is the great equalizer.\u003c\/p\u003e\n\u003cp\u003eTommy — Al’s plant manager and right hand man (“Sometimes he’s up to his elbows in bacon grease, sometimes he is solving problems on the phone.”) — accompanies us with Al on a tour through his facility, which from the road looks no bigger than the storefront, but turns out to be a warren of rooms filled with hams hung to dry or curing in salt, a veritable bunker of porky goodness. The smell of hickory smoke kisses you on the face at every turn.\u003c\/p\u003e\n\u003cp\u003eAl tells us about running into a burning smokehouse to literally save his bacon, screaming at the firemen “DO NOT USE YOUR HOSES, THERE IS BACON IN THERE!” and ruminates on his favorite places to eat: “I love Charleston, and New Orleans, but New York City, that’s the place, you can get everything… if I had one place to go there, though, it would be one of David Chang’s restaurants.” And why not? Chang’s Momofuku empire has been one of Benton’s great champions, and in fact, our pilgrimage follows the one made by Momofuku executive chef and prime mover Matt Rudofker just a week before.\u003c\/p\u003e\n\u003cp\u003eThere is no secret to the Benton formula for ham, it could not be simpler: “Just salt, sage, black and red pepper… we don’t use anything you can’t pronounce. You look at some of these industrially made hams – you can’t even read the ingredients, they have so many and things you never even heard of.”\u003c\/p\u003e\n\u003cp\u003eThey use a wood stove in the smoke room, burning local hickory — “The wood comes in when it does. When people are running out of beer and milk and want to sell some wood, they come see me. That’s always the way it’s been.”  The hams spend three days in the smoke room to get that intense flavor. Bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then a heated room; hams can age up to two years. “You have to age the hams – it’s like cheese, it starts mild and when you age it the flavor becomes sharper.”\u003c\/p\u003e\n\u003cp\u003eBenton’s began in 1947, when dairy farmer Al Hicks cured hams for local farmers. “Ham was sustenance food for hillbillies,” Al Benton says of the very thing that has become a culinary legend.\u003c\/p\u003e\n\u003cp\u003eIn 1973, Al was a High School guidance counselor struggling to make ends meet when he decided he was going to give a go to what he knew best.  “I quit my job and then it really sunk in – it wasn’t going to be easy to make a living curing hams…. so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you.\u003c\/p\u003e\n\u003cp\u003e“Blackberry Farms changed things, this was in about 1991. We had just two employees then. John Fleer was the chef at Blackberry and he was already something of a star – he had been Mary Tyler Moore’s personal chef! John is such a good man, I never even heard him raise his voice, which is very rare among chefs… and he cared so much about sourcing. He called on day, he had bought some stuff from us, and I thought he was going to complain, but he wanted to see if it was okay to put our name on his menu at Blackberry. I thought there had to be a reason why not, but I couldn’t think of one. And then the phone started ringing, he had so many great chefs coming to visit him — Tom Colicchio, Thomas Keller — I guess that’s when I saw the Promised Land. There was a market for fine dining with the aged country hams and bacon.”\u003c\/p\u003e\n\u003cp\u003eLater that night, dinner talk turned to moonshine, music, and professional wrestling — Tennessee, and Memphis, especially, being mecca’s of the great sport, led by it’s own King, Jerry Lawler, who’s greatest rivalry was a Jewish comedian from New York named Andy Kaufman. But mostly we talked about food, and mostly about ham. Al spoke with great admiration for his colleagues Sam Edwards and Nancy Newsom, to whom he gives great credit for bringing traditional Southern ham north.\u003c\/p\u003e\n\u003cp\u003e“People are really starting to care where their food comes from — Look, when McDonald’s is talking about cage-free eggs, they’re reading the tea leaves. It gives me pride that small folks have been able to make such a ripple in food culture.”\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":13382075318314,"sku":"89 (3pk)","price":51.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/bentons_bacon_600.jpg?v=1629230904"},{"product_id":"sweet-italian-sausage","title":"SWEET ITALIAN SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSweet Italian Sausage Wheels \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Sweet Italian sausages are true classics, embodying the genuine regional flavors of New York City. \u003c\/span\u003eLightly seasoned and \u003cspan\u003ecrafted with higher end cuts than many other sausages\u003c\/span\u003e, they have an outstanding flavor and an incredibly snappy texture.\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, water, salt, dextrose, fennel, flavorings, in sheep casing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":14298083786794,"sku":"426 (3pks)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/Parma1.jpg?v=1629232178"},{"product_id":"heritage-canvas-tote-bag","title":"XL 20TH ANNIVERSARY HERITAGE FOODS CANVAS TOTE BAG — NOW 15% OFF","description":"\u003cp\u003e\u003cstrong\u003eHeritage Foods XL 20th Anniversary Canvas Tote Bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur extra large white canvas cotton tote with red logo is 23 inches x 17 inches x 6 inches with a 24 inch same fabric handle and velcro closure. Perfect for the farmers market! \u003c\/p\u003e","brand":"Heritage Foods","offers":[{"title":"Default Title","offer_id":31347736412218,"sku":"1 tote bag","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_tote_bag_2023_1_189a5885-a712-4cf9-afd8-b174a26da5c1.jpg?v=1682037798"},{"product_id":"sliced-volpi-prosciutto","title":"SLICED VOLPI HERITAGE PROSCIUTTO — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSliced Heritage Prosciutto by Volpi Foods\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOne 3 oz pack, aged 18 months\u003cbr\u003e\u003c\/span\u003eReady-to-eat, just open and serve!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eWe are so proud to sell our pasture raised heritage hams to some of the best artisans in the world.\u003c\/p\u003e\n\u003cp\u003eIf you love prosciutto like what can be found in Italy, you will love the Volpi 100% heritage breed prosciutto boasting an intense earthiness and a subtly sweet and nutty flavor — the ham is hand-rubbed, salted, and air dried for a perfect melt-in-your-mouth texture. \u003c\/p\u003e\n\u003cp\u003eWhen hams are salted and hung to dry for over a year, they begin to acquire a deep red color and multilayered exquisite flavor. Perfect eaten alone or draped over melon these slices are considered by hundreds of chefs coast-to-coast as the best on the market today. Since all the moisture is removed during the drying process, our sliced prosciutto does not need to be cooked and is ready to eat.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, sea salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture by independent family farmers\u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free with no nitrates or nitrites\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eIn 1898, John Volpi arrived in America from his home in Milan, Italy, bringing with him little more than a craft and a vision. Having learned from his elders the ancient European art of dry curing, John had a dream of importing the centuries-old traditions across the ocean — thus continuing to serve his customers once they migrated to America.\u003c\/p\u003e\n\u003cp\u003eIn 1957, upon John’s passing, his nephew, Armando Pasetti, took the helm of the company, which had become a thriving business. In 1980, he continued to meet consumer demand by bringing Volpi Foods national, and enlisted his daughter to help run the manufacturing plant. An eager pupil, Lorenza studied first-hand the techniques behind Volpi’s premium meats — and supplemented her culinary expertise with an MBA from Washington University.\u003c\/p\u003e\n\u003cp\u003eIn 2002, exactly 100 years after John Volpi opened his business, Armando passed the torch to Lorenza. Now, as president of Volpi Foods, Lorenza continues to refine her great-uncle’s craft while adhering to the techniques he brought with him to America more than a century ago.\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31293059235898,"sku":"973 (1pk)","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/shopify_Volpi.jpg?v=1630094178"},{"product_id":"volpi-heritage-prosciutto","title":"VOLPI HERITAGE PROSCIUTTO — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Prosciutto from Volpi Foods\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eOne 8-10lb whole ham, boneless\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAged 18 months\u003cbr\u003eCleaned and ready to slice and eat!\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003ci\u003eAdditional discounts cannot be applied to this offer.\u003c\/i\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eChoose your preferred weight from the drop-down menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSweet and nutty, a delicious Italian-style prosciutto. This prosciutto is the perfect centerpiece for a party. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator for up to a year.\u003c\/p\u003e\n\u003cp\u003eThis prosciutto is delicious with an intense earthiness and a subtly sweet and nutty flavor. Hand-rubbed, salted, and air dried for a perfect melt-in-your-mouth texture. Volpi dries their meats by adjusting the temperature and humidity of natural airflows, just as John Volpi did back in 1902 when he opened Volpi Foods in St. Louis, Missouri. \u003c\/p\u003e\n\u003cp\u003eServe as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture by independent family farmers\u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free with no nitrates or nitrites\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eIn 1898, John Volpi arrived in America from his home in Milan, Italy, bringing with him little more than a craft and a vision. Having learned from his elders the ancient European art of dry curing, John had a dream of importing the centuries-old traditions across the ocean—thus continuing to serve his customers once they migrated to America.\u003c\/p\u003e\n\u003cp\u003eIn 1957, upon John’s passing, his nephew, Armando Pasetti, took the helm of the company, which had become a thriving business. In 1980, he continued to meet consumer demand by bringing Volpi Foods national, and enlisted his daughter to help run the manufacturing plant. An eager pupil, Lorenza studied first-hand the techniques behind Volpi’s premium meats—and supplemented her culinary expertise with an MBA from Washington University.\u003c\/p\u003e\n\u003cp\u003eIn 2002, exactly 100 years after John Volpi opened his business, Armando passed the torch to Lorenza. Now, as president of Volpi Foods, Lorenza continues to refine her great-uncle’s craft—while adhering to the techniques he brought with him to America more than a century ago. \u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"8-9lb","offer_id":41503243010106,"sku":"8-9lb (1pk + bag)","price":178.0,"currency_code":"USD","in_stock":true},{"title":"9-10lb","offer_id":41503243042874,"sku":"9-10lb (1pk + bag)","price":200.0,"currency_code":"USD","in_stock":true},{"title":"10-11lb","offer_id":41503243075642,"sku":"10-11lb (1pk + bag)","price":221.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_volpi_whole_prosciutto.jpg?v=1630094232"},{"product_id":"farmstead-bacon","title":"LMR'S FARMSTEAD DRY CURED HERITAGE BACON — NOW 40% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eLMR's Farmstead Dry Cured Heritage Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 12 oz packs\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFarmstead bacon is a “California” bacon, mild mannered and mellow. Easy to eat on sandwiches or with eggs, perfect for any time of day. It is lighter in flavor with just a bit of smoke, delicate and creamy, but with its own perky profile. We love it on avocado toast, and it pairs incredibly with a light California red, like the Pinot Noir from Farmstead! As with all our bacon, it is made from the healthiest, pasture-raised heritage breed pigs, with no antibiotics.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cspan data-sheets-root=\"1\"\u003epork, brown sugar, salt, spices, sodium nitrite.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender  and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eFarmstead at Long Meadow Ranch brings food directly to their spectacular but very accessible restaurant, a true model of sustainability. They make their own wine, specifically to pair with food from their ranch and orchard. They create their own olive oil and raise their own Highland cattle, which they use in their cooking. At Farmstead, every link of the food chain is literally just steps away, and now they’ve added a bacon to their mix!\u003c\/p\u003e\n\u003cp\u003eFarmstead bacon is cured in a dry brine, with a little brown sugar, a little cayenne pepper, a little molasses and black pepper – “just enough salt and sweet to be balanced” — and of course it is made using the best quality pork bellies from Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eFarmstead Executive Chef and Director of Culinary Operations Stephen Barber, the award-winning artisan who has merged America’s great southern traditions with a fresh California outlook, has long been a hero to Team Heritage, and his new bacon cements it. “Farmstead means from our farm, we have our own eggs from our chickens and now we make our own bacon. We truly are making our own breakfast!”\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":14541417021482,"sku":"93 (3pk)","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_lmr_farmstead_bacon_ecomm_1.jpg?v=1711040460"},{"product_id":"pepper-and-onion-seasoned-sausage-three-1lb-wheels-parma-sausage-company","title":"PEPPER \u0026 ONION SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003ePepper \u0026amp; Onion Sausage\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003e\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pepper \u0026amp; Onion Sausages are lightly seasoned and have an outstanding flavor and an incredibly snappy texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-sheets-root=\"1\"\u003epork, peppers, onions, water, salt, dextrose, fennel, flavorings, in sheep casing.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":14564644159530,"sku":"429 (3pks)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/pepe-peppers-onions1048.jpg?v=1558126359"},{"product_id":"bentons-extra-aged-ham","title":"BENTON'S EXTRA-AGED HAM — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBenton’s Extra-Aged Ham\u003c\/strong\u003e\u003cbr\u003eBoneless, \u003cmeta charset=\"utf-8\"\u003e8-8.5lb\u003cbr\u003eAged 20-27 months\u003cbr\u003eReady to slice and eat!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003ci\u003eAdditional discounts cannot be applied to this offer.\u003c\/i\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis ham boasts a hint of smoke and deep, rich flavor. For the real meat-lover, there is nothing like a whole leg! If you have a meat slicer, this is an obvious choice, but it can also be easily sliced with a sharp knife! Each ham comes with a cloth netting for easy storage in the refrigerator where it lasts up to a year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAl Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. Benton's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. We are thrilled to be working with him to bring his great art to Heritage customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eServe as you would any Spanish or Italian ham. Slice thin – slicing thinly is the key to enjoying and appreciating long-aged cured ham. A little bit goes a long way. Wrap and store in your refrigerator — this ham has an incredibly long shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, \u003cmeta charset=\"utf-8\"\u003esalt, brown sugar, sodium nitrite, pepper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture by independent family farms\u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eIt was teeming rain on the way from Nashville to Madisonville, Tennessee, the kind of rain that obscures the green, Smoky Mountains of Tennessee behind sheets of steam and fog and sounds like war drums on the roof of a rented car. It didn’t take much imagination to think we were driving through Skull Island, home of King Kong, or had somehow made a detour into the Heart of Darkness, a scene from Apocalypse Now.  The truth, however, was far more comforting: We were on a mission to see a King and Queen of country ham, Al Benton and Nancy Newsom.\u003c\/p\u003e\n\u003cp\u003eMaking personal visits to farms, chefs, and providers has always been one of the hallmarks of Heritage Foods USA, and as anyone who has ever been on one of these trips with ringleader Patrick Martins knows, they are magical meat tours indeed, whirlwinds of gastronomic bliss and historical culinary discovery, epicurean epics writ large in regional cuisine. And, a hell of a lot of fun.\u003c\/p\u003e\n\u003cp\u003eBenton’s Country Hams was the first stop on this pilgrimage to the cathedrals of southern ham, and we were greeted by the man himself in his small, roadside storefront.\u003c\/p\u003e\n\u003cp\u003e“Don’t call me Mr. Benton,” he chided with a smile, “I’m Al.”\u003c\/p\u003e\n\u003cp\u003eAl Benton speaks with an unerring southern twang that is like catnip to New Yawkers. And even though he teases at himself for being a hillbilly, he can’t hide his business acumen or old-school good looks — his smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. Speaking to him about his business is a powerful lesson in pride, good taste, modesty, respect for history, and the providence of good timing — both Al and his Kentucky counterpart, Nancy Newsom were lucky enough to catch the rising tide of foodies and enlightened chefs who recognized the soaring quality of their country hams just as cosmopolitan foodie culture was exploding.\u003c\/p\u003e\n\u003cp\u003eWhile we spoke with Al, a steady stream of customers came in to buy bacon, ham parts, sliced country hams, and more bacon — young men wearing camo pants and trucker hats, soccer moms with their kids, a middle-aged man wearing a Grateful Dead t-shirt… ham does not discriminate. “The Southern Food Alliance,” Al mentions matter-of-factly, “is built on the idea that if you sat down at the table we are all the same. It doesn’t matter where you come from or what your ethnic background is.” Indeed, ham is the great equalizer.\u003c\/p\u003e\n\u003cp\u003eTommy — Al’s plant manager and right hand man (“Sometimes he’s up to his elbows in bacon grease, sometimes he is solving problems on the phone.”) — accompanies us with Al on a tour through his facility, which from the road looks no bigger than the storefront, but turns out to be a warren of rooms filled with hams hung to dry or curing in salt, a veritable bunker of porky goodness. The smell of hickory smoke kisses you on the face at every turn.\u003c\/p\u003e\n\u003cp\u003eAl tells us about running into a burning smokehouse to literally save his bacon, screaming at the firemen “DO NOT USE YOUR HOSES, THERE IS BACON IN THERE!” and ruminates on his favorite places to eat: “I love Charleston, and New Orleans, but New York City, that’s the place, you can get everything… if I had one place to go there, though, it would be one of David Chang’s restaurants.” And why not? Chang’s Momofuku empire has been one of Benton’s great champions, and in fact, our pilgrimage follows the one made by Momofuku executive chef and prime mover Matt Rudofker just a week before.\u003c\/p\u003e\n\u003cp\u003eThere is no secret to the Benton formula for ham, it could not be simpler: “Just salt, sage, black and red pepper… we don’t use anything you can’t pronounce. You look at some of these industrially made hams – you can’t even read the ingredients, they have so many and things you never even heard of.”\u003c\/p\u003e\n\u003cp\u003eThey use a wood stove in the smoke room, burning local hickory — “The wood comes in when it does. When people are running out of beer and milk and want to sell some wood, they come see me. That’s always the way it’s been.”  The hams spend three days in the smoke room to get that intense flavor. Bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then a heated room; hams can age up to two years. “You have to age the hams – it’s like cheese, it starts mild and when you age it the flavor becomes sharper.”\u003c\/p\u003e\n\u003cp\u003eBenton’s began in 1947, when dairy farmer Al Hicks cured hams for local farmers. “Ham was sustenance food for hillbillies,” Al Benton says of the very thing that has become a culinary legend.\u003c\/p\u003e\n\u003cp\u003eIn 1973, Al was a High School guidance counselor struggling to make ends meet when he decided he was going to give a go to what he knew best.  “I quit my job and then it really sunk in – it wasn’t going to be easy to make a living curing hams…. so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you.\u003c\/p\u003e\n\u003cp\u003e“Blackberry Farms changed things, this was in about 1991. We had just two employees then. John Fleer was the chef at Blackberry and he was already something of a star – he had been Mary Tyler Moore’s personal chef! John is such a good man, I never even heard him raise his voice, which is very rare among chefs… and he cared so much about sourcing. He called on day, he had bought some stuff from us, and I thought he was going to complain, but he wanted to see if it was okay to put our name on his menu at Blackberry. I thought there had to be a reason why not, but I couldn’t think of one. And then the phone started ringing, he had so many great chefs coming to visit him — Tom Colicchio, Thomas Keller — I guess that’s when I saw the Promised Land. There was a market for fine dining with the aged country hams and bacon.”\u003c\/p\u003e\n\u003cp\u003eLater that night, dinner talk turned to moonshine, music, and professional wrestling — Tennessee, and Memphis, especially, being mecca’s of the great sport, led by it’s own King, Jerry Lawler, who’s greatest rivalry was a Jewish comedian from New York named Andy Kaufman. But mostly we talked about food, and mostly about ham. Al spoke with great admiration for his colleagues Sam Edwards and Nancy Newsom, to whom he gives great credit for bringing traditional Southern ham north.\u003c\/p\u003e\n\u003cp\u003e“People are really starting to care where their food comes from — Look, when McDonald’s is talking about cage-free eggs, they’re reading the tea leaves. It gives me pride that small folks have been able to make such a ripple in food culture.”\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods","offers":[{"title":"Default Title","offer_id":40540798976058,"sku":"benton (8-8.5lb) + bag","price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/benton_600.jpg?v=1568755008"},{"product_id":"finnochiona-salami-tempesta","title":"FINOCCHIONA SALAMI — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFinocchiona Salami\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eOne 5.5 oz piece\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/span\u003eFinocchiona meaning “fennel salame” is identified closely with the region of Tuscany. Like authentic salame Toscano, they complement their 100% heritage finocchiona with black pepper, Sangiovese wine, a sprinkling of whole fennel seed, and a blast of wild fennel pollen. The addition of whole fennel seeds show beautifully and add textural dynamics to each slice, while the wild fennel pollen perfumes the senses with the aroma of sweet anise.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients: pork, sea salt, spices, wine, cultured celery powder, dextrose, garlic, lactic acid starter culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% heritage breed, pasture-raised, and antibiotic free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":30081186562090,"sku":"fino (1pk)","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_tempesta_finocchiona_salami_1.jpg?v=1654790009"},{"product_id":"heritage-mortadella","title":"HERITAGE MORTADELLA — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMortadella with Sicilian Pistachios\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e2lb pieces\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose from one or three 2lb pieces from the drop-down menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe BEST domestic and only 100% heritage breed mortadella on the market today! We love mortadella thinly sliced when cold — it's the perfect addition to any charcuterie board or sandwich. We also love mortadella when sliced thick and fried in the pan for a couple of minutes on each side. A nice sear will release the delicious fats and juices making the mortadella an amazing unforgettable taste experience.\u003c\/p\u003e\n\u003cp\u003eTony Fiasche at Tempesta Artisans has created the best mortadella in the world exclusively using our 100% heritage breed pasture raised pork shoulder, cheek, and backfat. Tony adds fresh Sicilian pistachios, sea salt, and a secret blend of spices. The result is a version of this Italian staple – mortadella is the bologna of Italy – taken to a level never before experienced!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003epork, water, isolated pea product, sea salt, pistachios, natural flavors, dextrose, cultured celery powder, peppercorns, garlic, CONTAINS PISTACHIOS (tree nuts), no nitrates or nitrites added.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% heritage breed, pasture-raised, and antibiotic free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"One 2lb piece","offer_id":39346339414074,"sku":"19 (ONE 2lb pk)","price":31.0,"currency_code":"USD","in_stock":true},{"title":"Three 2lb pieces","offer_id":39346339446842,"sku":"19 (THREE 2lb pks)","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/mortadella_600.jpg?v=1572464551"},{"product_id":"bentons-heritage-slab-bacon-americas-smokiest-bacon-since-1947-cured-in-tennessee","title":"BENTON'S HERITAGE SLAB BACON — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBenton's Heritage Slab Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne 2-3lb slab\u003cbr\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAl Benton cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee. Established in 1947 in the town of Madisonville, the Benton operation is widely regarded as an American treasure producing the most delicious cured products in the nation. “Don’t call me Mr. Benton,” he chides, “I’m Al.” His smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere is no secret to the Benton formula for bacon, it could not be simpler: salt, brown sugar, time and patience! And a good hickory smoke that lasts about 3 days! Bacon curing is an art Al learned growing up. His family always butchered their own hogs, always made their own sausage and bacon, and today Al will tell you that all he’s doing is what he grew up doing in his backyard so many years ago. Al also makes amazing prosciutto style ham using our heritage hams! His smoked hams are aged for over a year and a half and the only ingredients are salt, sage, black and red pepper… as Al says he doesn't use anything he can’t pronounce! Even though Benton is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, salt, brown sugar, pepper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003c\/h5\u003e\n\u003cp\u003eIt was teeming rain on the way from Nashville to Madisonville, Tennessee, the kind of rain that obscures the green, Smoky Mountains of Tennessee behind sheets of steam and fog and sounds like war drums on the roof of a rented car. It didn’t take much imagination to think we were driving through Skull Island, home of King Kong, or had somehow made a detour into the Heart of Darkness, a scene from Apocalypse Now.  The truth, however, was far more comforting: We were on a mission to see a King and Queen of country ham, Al Benton and Nancy Newsom.\u003c\/p\u003e\n\u003cp\u003eMaking personal visits to farms, chefs, and providers has always been one of the hallmarks of Heritage Foods USA, and as anyone who has ever been on one of these trips with ringleader Patrick Martins knows, they are magical meat tours indeed, whirlwinds of gastronomic bliss and historical culinary discovery, epicurean epics writ large in regional cuisine. And, a hell of a lot of fun.\u003c\/p\u003e\n\u003cp\u003eBenton’s Country Hams was the first stop on this pilgrimage to the cathedrals of southern ham, and we were greeted by the man himself in his small, roadside storefront.\u003c\/p\u003e\n\u003cp\u003e“Don’t call me Mr. Benton,” he chided with a smile, “I’m Al.”\u003c\/p\u003e\n\u003cp\u003eAl Benton speaks with an unerring southern twang that is like catnip to New Yawkers. And even though he teases at himself for being a hillbilly, he can’t hide his business acumen or old-school good looks — his smile is half Robert Redford and half Jimmy Carter, equal parts star power and earnest American. Speaking to him about his business is a powerful lesson in pride, good taste, modesty, respect for history, and the providence of good timing — both Al and his Kentucky counterpart, Nancy Newsom were lucky enough to catch the rising tide of foodies and enlightened chefs who recognized the soaring quality of their country hams just as cosmopolitan foodie culture was exploding.\u003c\/p\u003e\n\u003cp\u003eWhile we spoke with Al, a steady stream of customers came in to buy bacon, ham parts, sliced country hams, and more bacon — young men wearing camo pants and trucker hats, soccer moms with their kids, a middle-aged man wearing a Grateful Dead t-shirt… ham does not discriminate. “The Southern Food Alliance,” Al mentions matter-of-factly, “is built on the idea that if you sat down at the table we are all the same. It doesn’t matter where you come from or what your ethnic background is.” Indeed, ham is the great equalizer.\u003c\/p\u003e\n\u003cp\u003eTommy — Al’s plant manager and right hand man (“Sometimes he’s up to his elbows in bacon grease, sometimes he is solving problems on the phone.”) — accompanies us with Al on a tour through his facility, which from the road looks no bigger than the storefront, but turns out to be a warren of rooms filled with hams hung to dry or curing in salt, a veritable bunker of porky goodness. The smell of hickory smoke kisses you on the face at every turn.\u003c\/p\u003e\n\u003cp\u003eAl tells us about running into a burning smokehouse to literally save his bacon, screaming at the firemen “DO NOT USE YOUR HOSES, THERE IS BACON IN THERE!” and ruminates on his favorite places to eat: “I love Charleston, and New Orleans, but New York City, that’s the place, you can get everything… if I had one place to go there, though, it would be one of David Chang’s restaurants.” And why not? Chang’s Momofuku empire has been one of Benton’s great champions, and in fact, our pilgrimage follows the one made by Momofuku executive chef and prime mover Matt Rudofker just a week before.\u003c\/p\u003e\n\u003cp\u003eThere is no secret to the Benton formula for ham, it could not be simpler: “Just salt, sage, black and red pepper… we don’t use anything you can’t pronounce. You look at some of these industrially made hams – you can’t even read the ingredients, they have so many and things you never even heard of.”\u003c\/p\u003e\n\u003cp\u003eThey use a wood stove in the smoke room, burning local hickory — “The wood comes in when it does. When people are running out of beer and milk and want to sell some wood, they come see me. That’s always the way it’s been.”  The hams spend three days in the smoke room to get that intense flavor. Bacon takes about five weeks to make, moving from curing (brown sugar and salt) into cooler rooms and then a heated room; hams can age up to two years. “You have to age the hams – it’s like cheese, it starts mild and when you age it the flavor becomes sharper.”\u003c\/p\u003e\n\u003cp\u003eBenton’s began in 1947, when dairy farmer Al Hicks cured hams for local farmers. “Ham was sustenance food for hillbillies,” Al Benton says of the very thing that has become a culinary legend.\u003c\/p\u003e\n\u003cp\u003eIn 1973, Al was a High School guidance counselor struggling to make ends meet when he decided he was going to give a go to what he knew best.  “I quit my job and then it really sunk in – it wasn’t going to be easy to make a living curing hams…. so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you.\u003c\/p\u003e\n\u003cp\u003e“Blackberry Farms changed things, this was in about 1991. We had just two employees then. John Fleer was the chef at Blackberry and he was already something of a star – he had been Mary Tyler Moore’s personal chef! John is such a good man, I never even heard him raise his voice, which is very rare among chefs… and he cared so much about sourcing. He called on day, he had bought some stuff from us, and I thought he was going to complain, but he wanted to see if it was okay to put our name on his menu at Blackberry. I thought there had to be a reason why not, but I couldn’t think of one. And then the phone started ringing, he had so many great chefs coming to visit him — Tom Colicchio, Thomas Keller — I guess that’s when I saw the Promised Land. There was a market for fine dining with the aged country hams and bacon.”\u003c\/p\u003e\n\u003cp\u003eLater that night, dinner talk turned to moonshine, music, and professional wrestling — Tennessee, and Memphis, especially, being mecca’s of the great sport, led by it’s own King, Jerry Lawler, who’s greatest rivalry was a Jewish comedian from New York named Andy Kaufman. But mostly we talked about food, and mostly about ham. Al spoke with great admiration for his colleagues Sam Edwards and Nancy Newsom, to whom he gives great credit for bringing traditional Southern ham north.\u003c\/p\u003e\n\u003cp\u003e“People are really starting to care where their food comes from — Look, when McDonald’s is talking about cage-free eggs, they’re reading the tea leaves. It gives me pride that small folks have been able to make such a ripple in food culture.”\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":30190514044970,"sku":"1 slab (2-3#)","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/bentons_slab_600.jpg?v=1569000481"},{"product_id":"choose-your-own-bacon-pack","title":"MIX \u0026 MATCH HERITAGE BACON — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMix \u0026amp; Match Heritage Bacon\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eChoose your 3 favorite bacon styles from the drop down menu above\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the bacon lover, this mix \u0026amp; match package is a dream come true! \u003c\/span\u003eAmerica's greatest artisans have cured our 100% heritage breed pork in their signature styles exclusively for Heritage Foods. Choose from these 8 bacon varieties, listed mildest to boldest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignature Heritage Maple Cured, Trimble, MO:\u003cbr\u003e\u003c\/strong\u003eWhen people think of bacon, this is it, the most loved bacon in the world. Produced in a maple sugar cure and sourced from our pasture-raised, rare breed pigs, this sweet bacon is a staple and has been our top seller for over ten years. This is sure to become a fixture in your fridge — the perfect companion for day or night!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUncured Smoked Bacon\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e, Trimble, MO:\u003cbr\u003e\u003c\/strong\u003eA naturally cured version of our signature maple bacon! The team at Fantasma's Finest have carefully crafted this option using sea salt and celery powder in place of traditional curing agents, while keeping the integrity, flavor profile, and quality standards that that our customers expect.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTempesta Maple Bacon, Chicago, IL:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette. Tony uses real maple sugar and maple wood smoke, and a light cure that enhances the flavors of the heritage breeds for our newest bacon!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFatted Calf's Sugar, Sea Salt, Cayenne, San Francisco, CA:\u003c\/strong\u003e\u003cbr\u003eThis is old-fashioned bacon at its very finest, beginning with our superior Heritage pigs, and then dry cured with an old-world salt-box method — just brown sugar, sea salt, and a bit of cayenne. It’s not too spicy and very well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan class=\"il\"\u003eFarmstead\u003c\/span\u003e's Napa Valley Berkshire, St. Helena, CA:\u003cbr\u003e\u003c\/strong\u003eA “California” bacon, mild mannered and mellow. Easy to eat on sandwiches or with eggs, perfect for any time of day. It is lighter in flavor with just a bit of smoke, delicate and creamy, but with its own perky profile. We love it on avocado toast, and it pairs incredibly with a light California red, like the Pinot Noir from \u003cspan class=\"il\"\u003eFarmstead\u003c\/span\u003e! As with all our bacon, it is made from the healthiest, pasture-raised heritage breed pigs, with no antibiotics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSignature Heritage Jowl Bacon, \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eMaple Cured, Trimble, MO:\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eSome would say that jowl bacon is the final frontier — others have known about it’s sweet pleasure for years. One thing is for sure, it is suddenly popping up on menus across the country. Similar to traditional bacon cut from pork belly, the jowl has its own wonderful character and its tasty fat is even more delicate. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSignature Heritage Loin Bacon, \u003c\/strong\u003e\u003cstrong\u003eMaple Cured, Trimble, MO:\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eThis is our leanest and meatiest bacon, cut from our heritage breed loins and maple cured by the team at Paradise Locker Meats. This Canadian-style bacon is perfect for anyone who prefers a leaner bacon option.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSignature Heritage Pepper-Crusted Bacon, \u003c\/strong\u003e\u003cstrong\u003eMaple Cured, Trimble, MO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis is our spectacular signature bacon, maple cured with the added spice of pepper. The pepper crust adds an unexpected kick while still delivering the famous Heritage goods. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBroadbent Hickory Smoked, Kuttawa, KY:\u003cbr\u003e\u003c\/strong\u003eIn 2009, Broadbent's celebrated 100 years of making old-fashioned country ham, bacon, and sausage. We are proud to ship them our 100% heritage pork bellies which they cure in their signature style. This is a lighter, sweeter bacon, smoked with hickory.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003e\u003cspan class=\"il\"\u003eBenton\u003c\/span\u003e's Extra Hickory Smoked, Madisonville, TN: \u003c\/strong\u003e\u003cbr\u003eAl \u003cspan class=\"il\"\u003eBenton\u003c\/span\u003e cures his meats in an ancient smokehouse in the Smoky Mountains of Tennessee, with little consideration for the modern world. \u003cspan class=\"il\"\u003eBenton\u003c\/span\u003e's meats are renowned for being heavy on the smoke and a perfect food for folk who love strong and bold flavor. Even though \u003cspan class=\"il\"\u003eBenton\u003c\/span\u003e is a legend in the South, he is still hands-on and present in all steps of the curing process. He is another famed traditionalist who is forwarding the cause of the American charcuterie renaissance by embracing heritage breed pigs. His strong, salty, smoky bacon has always enjoyed a huge following, and we are thrilled to be working with him to bring his great art to Heritage customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSmoking Goose Applewood Smoked Heritage Bacon,\u003cmeta charset=\"utf-8\"\u003eIndianapolis, IN: \u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eWe send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple syrup. They are then smoked over apple wood. We loved this bacon the second we tasted it and are proud to add it to our list of delicious bacon produced by the country’s best curemasters. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGround Bacon for Bacon Bits, two 1lb packs\u003cmeta charset=\"utf-8\"\u003e, Maple Cured, Trimble, MO:\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003eHeritage Bacon Bits make everything better! A delicious new seasoning meat option that packs real flavor and can be sprinkled over any dish.Produced in a maple sugar cure and sourced from our pasture-raised, rare breed pigs.\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll our meats are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture\u003c\/li\u003e\n\u003cli\u003e100%\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eantibiotic free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39597649264698,"sku":"","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/1112_bacon_MixandMatch.jpg?v=1628021899"},{"product_id":"smoking-goose-bacon","title":"SMOKING GOOSE APPLEWOOD SMOKED HERITAGE BACON — NOW 40% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eApplewood Smoked Heritage Bacon \u003c\/strong\u003e\u003cem\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eDry rubbed with Indiana Maple Syrup and Brown Sugar and smoked over fruit wood by Smoking Goose\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThree 12 oz packs, sliced\u003c\/span\u003e\u003cbr\u003eBerkshire\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eWe send our 100% heritage Berkshire bellies to Smoking Goose in Indianapolis. There curemaster Chris Eley dry-rubs them and cures them under brown sugar, sea salt, and Indiana maple syrup. They are then smoked over apple wood. We loved this bacon the second we tasted it and are proud to add it to our list of delicious bacon produced by the country’s best curemasters. We especially love that this bacon is smoked using a real old-school smoker, not the case with most modern bacon today.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eWe first met Chris at the Good Food Awards and fell in love with his wide selection of charcuterie. A respected member of the young talented generation of American curemasters using old world techniques while using sustainably produced ingredients, Chris is an active member in his community through his curehouse and shop. We are so excited to feature our first bacon with him using bellies from Newman Berkshire Farm.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds —  Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic-free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/279514159\" width=\"480\" height=\"270\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 20 years later, Heritage Foods still works with those two original farms, as well as a few others, who together introduced the word “heritage pork” to menus across the country by providing center of the plate pork dishes to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods mail order division.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — \u003cem\u003eLife Magazine\u003c\/em\u003e once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy S. Farms\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy S Farms, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farms, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture. It’s an idyllic image, far from the modern machine that is industrial pig farming.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eAs they age together, the piggies will get moved to new paddocks, as part of the rotational grazing program that keeps the soil healthy and the pigs clean. As adolescents the pigs move into grow barns where a few dozen of them live together in what seems like an open-air college dormitory where they roll over each other and play all day long.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids, and teaches animal science at Arkansas State, bringing with him what few teachers ever will: a real-world case study, a not-so-secret double life, professor as farmer, farmer as professor. As he says, “there is nothing better than learning from someone who has some skin in the game. I make a living for our family on the farm, and I bring that with me when I educate my students. It is the real American dream, America at its best.”\u003c\/p\u003e\n\u003cp\u003e“I got my start through my family. My grandfather was a farmer. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®. We never confine any animals — ‘everybody’ has pasture access — and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid is the future of American farming! He sits on the National Pork Board but also runs a small family pig operation. He is young, energetic and strong. He is a great speaker and holds in his brain so many secrets about pigs and pig farming that most of the larger pig operators have forgotten since they raise their pigs in unnatural surroundings: indoors and in confinement. He travels around the world and is a sought out speaker at seminars and events, always promoting the old way of raising pigs but with an understanding of what it takes to be successful in modern times. David works with a team of farmers who raise his Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther Producers: \u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMeyer, Baker, and Johnson\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHeritage Foods is also proud to have developed relationships with local producers outside the Kansas City area where most of our meats are processed. These include Kenneth Johnson who started with us as a 4-H student and kept his line going after that, a line he originally sourced from Craig Good. We also work with Sharon Meyer and Trent and Troy Baker (the Baker boys) who raise some of the largest and nicest Berkshire pigs in the nation.\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e[\/TABS]\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31636301447226,"sku":"Smoking Goose bacon (3pks)","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_smoking_goose_bacon_1.jpg?v=1759500230"},{"product_id":"shelburne-cheddar","title":"SHELBURNE CHEDDAR — NOW 25% OFF","description":"\u003cp\u003e\u003cb\u003eShelburne Cheddar \u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eA \u003cmeta charset=\"UTF-8\"\u003eraw cow's milk cheese by Shelburne Farms\u003cb\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/b\u003eone 8 oz package\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eShelburne Cheddar is made in Vermont, on one of the most beautiful farm estates built in the mid-1800's by a descendant of the Vanderbilt family, from the raw milk of gorgeous Brown Swiss cows and aged for different amounts of time according to how the cheesemaker grades each batch. This two year aged cheddar cheese is delicious and balanced: bright, fruity, and sharp, with a creamy texture and a long finish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMelt it on our\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/heritagefoods.com\/products\/hamburger-six-8oz-patties?_pos=1\u0026amp;_sid=ea08c0812\u0026amp;_ss=r\" target=\"_blank\"\u003eWagyu burgers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eor create the ultimate grilled cheese with our \u003ca href=\"https:\/\/heritagefoods.com\/products\/signature-heritage-bacon-maple-sugar-cured\" target=\"_blank\"\u003eSignature Bacon\u003c\/a\u003e! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eKeeps refrigerated for 90 days.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eHeritage Foods is expanding our cheese selections in partnership with the Anne Saxelby Legacy Fund (ASLF), whose mission is to provide monthlong paid apprenticeships for young adults to live on sustainable farms — to work, learn, and be inspired to create change in their communities. We have selected our favorite domestically produced cheeses from ASLF partner farms for pairing with Heritage meats!\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31676237381690,"sku":"1 piece shelburne","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/HF_SHELBURNE2YEAR-1.jpg?v=1691597785"},{"product_id":"choose-your-own-sausage-pack","title":"MIX \u0026 MATCH SAUSAGE AND HOT DOG — NOW 40% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMix \u0026amp; Match Sausage and Hot Dog\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eChoose your 3 favorite sausage styles from the drop down menu above\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eFor the sausage lover, this mix \u0026amp; match package is a dream come true! America's greatest artisans curing our 100% heritage breed meat in their signature styles exclusively for Heritage Foods. Choose from these 11 sausage varieties:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eParma Foods, Queens, NY, Heritage Sausage Wheels\u003c\/strong\u003e\u003cbr\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork and turkey. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003eProducer of: Sweet Italian Wheels, Hot Italian Wheels\u003cspan\u003e, Garlic \u0026amp; Broccoli Rabe Wheels, Turkey Sweet Italian Wheels, Turkey with Provolone \u0026amp; Cherry Pepper Wheels, and \u003c\/span\u003eMaple Breakfast Mini Links\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFantasma's Finest, Trimble, MO, Heritage Sausage Links and Hot Dogs\u003c\/strong\u003e\u003cbr\u003eOur sausage links and hot dogs are produced by the talented hands of Paradise Locker Meats outside Kansas City, butchers who operate a Certified Humane facility.\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003eProducer of: Fennel Sausage Links, Bratwurst Links, Smoked Kielbasa Links, 100% Heritage Pork Frankfurters, and 100% Wagyu Beef Hot Dogs\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll our meats are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture\u003c\/li\u003e\n\u003cli\u003e100%\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eantibiotic free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31804194717754,"sku":"","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/mixnmatchsausage.jpg?v=1628022002"},{"product_id":"dried-oregano","title":"FRESH DRIED ORGANIC OREGANO — NOW 20% OFF","description":"\u003cp\u003e\u003cb\u003eFresh Dried Organic Oregano\u003c\/b\u003e\u003cbr\u003eOne .5 oz glass jar \u003cbr\u003e\u003ci\u003eThanksgiving Farm at The Center for Discovery \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThis herb is famous throughout the world for adding flavor to any dish, especially meat and fish. We like to rub our heritage meats with salt, pepper, olive oil, and\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eoregano\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand let it sit for an hour or more so that the aromatic flavors of the herb can sink in. We also like it on our pizza! \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eCultivated on the rolling hills of New York’s Catskills Region under the direction of Chef Cesare Casella, the high altitude and arid conditions produce a strong and bold flavor common in Italian wild\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eoregano\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThanksgiving Farm is part of \u003cspan\u003eThe Center for Discovery®, designated as a Center of Excellence by the New York State Department of Health and OPWDD. It is a major research and specialty center that offers residential, medical, clinical and special education programs for people w\u003c\/span\u003eith multiple disabilities or individuals on the autism spectrum. Some of The Center's core values are focused on wellness, high quality food, and sustainability. A high priority of the program is to have it's clients, whom they call \"guests,\" be active outdoors, which includes their participation in farm operations like flat seeding, post harvest preparation, egg collecting, herb growing, harvesting, and drying. \u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eLocated on 1,500 acres of land in the Mid-Hudson Region, less than two hours from New York City, The Center for Discovery has become a magnet institution where individuals from around the region and world travel to receive highly advanced care and access to groundbreaking research and treatment for a myriad of complex conditions. The Center has a long history of innovation in curriculum development, program implementation, and assistive technology, leading to significant breakthroughs and life-changing opportunities.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eEach year, The Center serves 1,200 children and adults from across New York State and beyond. Growing from 25 employees in 1980 to over 1,700 employees in 2019, The Center is the largest private sector employer in Sullivan County, New York. Over the last seven years, The Center for Discovery® has generated $1.075 billion of economic impact for the State of New York.\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31832857280570,"sku":"Thanksgiving Farm oregano (1 jar)","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_thanksgiving_farms_oregano_1.jpg?v=1701468035"},{"product_id":"mix-match-heritage-salami-choose-3-styles-from-our-selection-of-100-heritage-breed-salami-from-top-curemasters-across-the-country","title":"MIX \u0026 MATCH HERITAGE SALUMI — NOW 25% OFF","description":"\u003cp\u003e\u003cstrong\u003eMix \u0026amp; Match Heritage Salumi\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eChoose your 3 favorite salumi styles from the drop down menu above\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor appetizers, snacks, sandwiches and spur-of-the-moment gatherings, nothing concentrates the essence of meaty deliciousness more than cured meats! What makes our charcuterie program unique is that we only feature salami made from our 100% heritage pig breeds crafted by America's best curemasters.\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eChoose any 3: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWagyu Beef \u003cspan class=\"il\"\u003eSalami\u003c\/span\u003e, one 4 oz piece, Tempesta Artisans\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eThe full flavor of Wagyu beef meets the ancient art of charcuterie\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFinocchiona, one 4.5 oz stick OR one 3 oz sliced pack, Tempesta Artisans\u003c\/b\u003e\u003cem\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003ePork salame seasoned with fennel, Sangiovese wine, and black pepper\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSliced Volpi Heritage Prosciutto, aged 18 months, one 3 oz pack, Volpi Foods\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eBoasting an intense earthiness and a subtly sweet and nutty flavor\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSliced Dry Cured Country Ham, one 3 oz pack, Broadbent's\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eAn American style of prosciutto that is aged 20 months for a light and uniquely sweet and salty flavor\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e'Nduja, one 4.5 oz piece, Tempesta Artisans\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eSpicy spreadable pork salame seasoned with Calabrian peppers\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAll our meats are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture\u003c\/li\u003e\n\u003cli\u003e100% antibiotic free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and  juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":31837549297722,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/salami_kit.jpg?v=1623166169"},{"product_id":"frozen-heritage-turkey-raised-by-frank-reese-on-good-shepherd-poultry-ranch","title":"FROZEN WHOLE HERITAGE TURKEY — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFrozen Whole Heritage Turkey\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne whole turkey, \u003cmeta charset=\"utf-8\"\u003efrozen, with neck and giblets\u003cbr\u003e\u003cem\u003eStandard Bronze\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eFor the past 23 years, we have committed ourselves to the raising and distribution of Frank Reese's entire turkey flock, the oldest continuous breeding lines left in the United States, with genetics traceable back to the 1830s. Frank's Good Shepherd Poultry Ranch in Kansas is the only remaining commercial Standardbred heritage poultry hatchery in the U.S. to meet these standards: \u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrank has realized his goal of increasing the population counts of his cherished rare breeds thanks to his tireless work over the years promoting their importance to the food supply, and his hard labor in the breeding barns and hatchery. Frank has partnered with a growing network of dedicated farmers to raise his birds to his exacting standards. As always, Frank carefully selects all the breeders that he keeps back on his own farm for hatching the following year, thus these culturally important genetic lines continue.\u003c\/p\u003e\n\u003cp\u003eAll our turkeys come from one of the eight varieties of Standardbred turkeys in existence today: \u003cb\u003eBronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFans of Frank's turkeys include Alice Waters of Chez Panisse, who says, \"Amazing! I have always focused on sustainability and I forgot all about BREED. What a difference in taste!\"\u003c\/p\u003e\n\u003cp\u003eIn 2021, we broke ground on the Good Shepherd Conservancy Center, a 501(c)(3) non profit, our last chance to repopulate America’s farms with non-factory poultry. To learn more visit: \u003ca title=\"goodshepherdconservancy.org\/\" href=\"https:\/\/goodshepherdconservancy.org\/\" target=\"_blank\"\u003eGoodShepherdConservancy.org\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in 1917. The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the bird out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.\u003c\/p\u003e\n\u003cp\u003e3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCalculate around 8-12 minutes per pound depending on the size of the bird in a 325°F oven. Smaller birds (up to 14 lb) typically need 8-10 minutes per pound. Larger birds may need 10-12 minutes per pound. Ovens differ, so check the internal temperature often.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"8-10lb","offer_id":41366226075706,"sku":"(8-10# frozen turkey)","price":118.0,"currency_code":"USD","in_stock":true},{"title":"10-12lb","offer_id":40727480205370,"sku":"(10-12# frozen turkey)","price":132.0,"currency_code":"USD","in_stock":true},{"title":"12-14lb","offer_id":40727480336442,"sku":"(12-14# frozen turkey)","price":146.0,"currency_code":"USD","in_stock":true},{"title":"14-16lb","offer_id":40727480565818,"sku":"(14-16# frozen turkey)","price":160.0,"currency_code":"USD","in_stock":true},{"title":"16-18lb","offer_id":40324021387322,"sku":"(16-18# frozen turkey)","price":174.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/TURKEY31_0ed4e285-07bb-474b-b884-7c48686a3f18.jpg?v=1607609357"},{"product_id":"heritage-smoked-kielbasa","title":"SMOKED KIELBASA — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked Kielbasa\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 12 oz packs, about 4 links per package \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis traditional smoked kielbasa is flavorful with a fantastic snap. The \u003cmeta charset=\"utf-8\"\u003etalented hands of the Fantasma Family at Paradise Locker Meats meticulously smoke each link creating this perfectly balanced, delicious version of a classic Polish staple.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-sheets-root=\"1\"\u003epork, water, salt, sugar, garlic, spices, vinegar, sodium nitrite.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":32243926007866,"sku":"436 (3pk)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/kielbasa_raw.jpg?v=1611868366"},{"product_id":"heritage-bratwurst-links","title":"BRATWURST LINKS — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBratwurst Links\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 1lb packs, 4 links per package \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eAdditional discounts cannot be applied to sale items.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted in the traditional style by the expert sausage makers at Paradise Locker Meats, this award-winning German-style pork sausage is extremely juicy and versatile. Mild and perfectly seasoned, this is a fantastic sausage for everyday eating! \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003epork, water, salt, spices, dextrose, and spice extractives.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":32247290003514,"sku":"437 (3pk)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/bratwurst_on_grill.jpg?v=1746456454"},{"product_id":"heritage-maple-breakfast-sausage-mini-links-15-mini-links-per-pound-from-little-italys-own-pepe-giocoli","title":"MAPLE BREAKFAST SAUSAGE MINI LINKS — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaple Breakfast Sausage Mini Links\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb packs, 15 mini links per pack\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA classic breakfast sausage made with 100% heritage pork! Our Berkshire maple breakfast sausages are lightly seasoned and have an outstanding flavor and an incredibly snappy texture. Sausage is the most sustainable of all our farm-to-table offerings because it uses all the best cuts nose-to-tail. Always made from all pasture raised, antibiotic-free, heritage breed pork!\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, water, maple syrup, salt, dextrose, flavorings, in sheep casing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven. Roast for about 10 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003ePan Searing: Preheat a heavy bottomed pan over medium-high heat until just about smoking. Add a tablespoon of oil to the pan and sear the sausages for 3-5 minutes on each side. Cook until the sausaages are just cooked through and still juicy. Let them rest for 3-5 minutes before serving. [\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":32261688033338,"sku":"430 (3pks - links)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/maple_links_RAW_shopify.jpg?v=1613393456"},{"product_id":"garlic-and-broccoli-rabe-heritage-sausage","title":"GARLIC AND BROCCOLI RABE SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic and Broccoli Rabe Sausage \u003cbr\u003e\u003c\/strong\u003eThree 1lb wheels\u003cem\u003e\u003cbr\u003e\u003c\/em\u003eCrafted by New York City's own Pepe Giocoli\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised pork. This is the sausage that can be found throughout Little Italy, at the San Gennaro fair, in Queens, and in Brooklyn — the thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eEat this sausage on it's own, on a bun, or cut up and tossed in \u003ca href=\"https:\/\/heritagefoods.com\/products\/semolina-artisanal-rigatoni-traditional-slow-dried-full-flavored-dried-organic-durum-semolina-pasta-made-in-the-us-one-1lb-bag?_pos=3\u0026amp;_sid=e7e9b5042\u0026amp;_ss=r\" target=\"_blank\"\u003epasta!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-sheets-root=\"1\"\u003epork, broccoli rabe, water, garlic, salt, dextose, fennel, flavorings, in sheep casing.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul style=\"font-weight: 400;\"\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39257710821434,"sku":"427 (3pk)","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_broccoli_rabe_sausage_ecomm_1.jpg?v=1630095170"},{"product_id":"shaved-berkshire-heritage-maple-sugar-cured-ham","title":"SHAVED HERITAGE DELI HAM — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Shaved Deli Ham, Maple Sugar Cured\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eBerkshire\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose three or ten 8 oz packs from the drop down menu above. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eEach pack makes about 4 sandwiches. Freeze upon delivery or store sealed in your refrigerator for up to 40 days. Once opened, shaved ham can be stored in a ziploc bag in your refrigerator for seven days. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaple cured ham is at the cornerstone of American cooking, loved universally as the main ingredient for an iconic sandwich. Whether for a ham and cheese, jambon beurre, Cubano, or fried with an egg for breakfast, pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eOur deli ham is shaved and ready to eat. The maple sugar cure is the foundational and proprietary cure recipe for everything produced at Paradise Locker Meats. It is sweet and perfect for everyday eating.\u003c\/p\u003e\n\u003cp\u003eIf you are like so many who love our maple sugar cured deli ham, try the same ham as a \u003ca href=\"https:\/\/heritagefoods.com\/products\/top-selling-ham?_pos=1\u0026amp;_sid=79eaca256\u0026amp;_ss=r\" target=\"_blank\"\u003ecenterpiece\u003c\/a\u003e, either bone-in or boneless.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork cured with water, less than 2% of the following: salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium phosphate, sodium erythorbate, vinegar, sodium nitrite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Berkshire breed\u003c\/li\u003e\n\u003cli\u003eHumanely raised on pasture, 100% antibiotic-free and raised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eReady to eat! \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eArtisan\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eHeritage Foods ham is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.\u003c\/p\u003e\n\u003cp\u003eMario and Teresa purchased the business in 1995 and ran the locker, still in Paradise, providing custom processing for local farmers and hunters in the area. They also started a retail side of the business, offering various cuts of meat to local shoppers! Mario started with a team of around 3-5 employees and was processing roughly 10 beef and 10 hogs a week.\u003c\/p\u003e\n\u003cp\u003eAfter a fire, Mario and Teresa found land just down the road in Trimble, MO and set out building the growing business! In January of 2003, they broke ground and in September they reopened the doors to the new Paradise Locker Meats. Starting with the same crew, they quickly started growing with more capabilities in the new building.\u003c\/p\u003e\n\u003cp\u003eGrowing was never easy, but Mario and Teresa were determined to continue what they started in Paradise, and build a company that could make a difference in the food world. Through wonderful support by the local community, and establishing amazing relationships with clients locally and nationally, Paradise Locker Meats currently employs 50 plus employees and processes 350-400 local animals on a weekly basis! Paradise is now run by Lou Fantasma along with his parents and brother Nick.\u003c\/p\u003e\n\u003cp\u003eParadise Locker Meats exists to support and serve patrons and families in a sustainable manner by processing meats from small family farms; building awareness of local, natural food; and providing quality, wholesome products with dedication, integrity and honesty!\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Three 8 oz packs","offer_id":39260261777466,"sku":"974 (3pks)","price":29.0,"currency_code":"USD","in_stock":true},{"title":"Ten 8 oz packs","offer_id":39748264558650,"sku":"974 (10 pks)","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/ham_shopify.jpg?v=1738941503"},{"product_id":"ploughgate-unsalted-cultured-butter","title":"ARTISAN CULTURED BUTTER — NOW 20% OFF","description":"\u003cp\u003e\u003cstrong\u003eArtisan Unsalted Butter \u003cbr\u003e\u003c\/strong\u003ePloughgate Creamery, Vermont \u003cbr\u003eOne 8 oz block \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePloughgate Creamery cultured butter is made from fresh Vermont cream sourced from the Monument Dairy in Weybridge, Vermont. The cream is cultured for 24 hours before being churned, giving the butter a distinct tangy and nutty flavor. The butter is then kneaded by hand to expel more moisture. The sweetness of the cream shines through, creating an elegant and balanced unsalted butter! \u003c\/span\u003e\u003cspan\u003eEach block of butter weighs in at 1\/2 lb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThanks to an incredible program by the Vermont Land Trust in which young farmers compete to win the right to purchase a farm that has been conserved with the purpose of keeping the land in agriculture, butter maker Marisa Mauro was able to purchase the historic Bragg Farm and open her business Ploughgate Creamery on its land. Marisa's commitment to stewarding this historic farm is a true inspiration!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHeritage Foods is expanding our dairy selections in partnership with the Anne Saxelby Legacy Fund (ASLF), whose mission is to provide monthlong paid apprenticeships for young adults to live on sustainable farms — to work, learn, and be inspired to create change in their communities. We have selected our favorite domestically produced cheeses from ASLF partner farms for pairing with Heritage meats!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhat is cultured butter?\u003cbr\u003e\u003c\/b\u003eIn short, it's butter made in the European style by adding live active cultures to cream before churning, similar to cheese or yogurt.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCultured butter is tangier and richer than your everyday stick butter, with a taste reminiscent of cheese. That’s because cultured butter and cheese share a critical first step – the addition of beneficial live bacteria (the ‘culture’ in cultured butter). All Ploughgate Creamery butter begins as pasteurized cream from 4th generation local farm Monument Farms Dairy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHow is Ploughgate butter made? \u003cbr\u003e\u003c\/b\u003eTo begin the butter-making process, Marisa adds active cultures to the cream and lets it sit for 24 hours. This imparts complexity to the aroma, flavor, and texture of the finished product. After two days it’s time to churn. Gratefully the days of hand churning are long gone, and Marisa’s industrial churn does the work of separating the pale yellow butterfat from the frothy buttermilk. A drain on the underbelly of the churn releases the buttermilk into a five-gallon bucket. A mason jar’s worth is saved to make salad dressings; the rest is fed to Marisa’s pigs. Finally Marisa wraps the butter \u003cmeta charset=\"utf-8\"\u003eby hand into tidy one-pound packages. The end result is nutty, grassy, and sweet – simply divine.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMore about Ploughgate Creamery: \u003cbr\u003e\u003c\/b\u003eThanks to an incredible program by the Vermont Land Trust in which young farmers compete to win the right to purchase a farm that has been conserved with the purpose of keeping the land for agriculture, butter maker Marisa Mauro was able to purchase the historic Bragg Farm in 2013 and has been crafting small-batch, cultured butter since 2014.\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv class=\"gmail_quote\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv class=\"gmail_quote\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Heritage Foods","offers":[{"title":"Default Title","offer_id":39261291249722,"sku":"8 oz block of unslt butter","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_larder_ploughgate_butter_3.jpg?v=1615488051"},{"product_id":"momofuku-soy-sauce","title":"MOMOFUKU SOY SAUCE — NOW 15% OFF","description":"\u003cp\u003e\u003cb\u003eMomofuku Soy Sauce\u003c\/b\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e8 oz bottle\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eCreated by Chef David Chang and the Momofuku Culinary Lab, this restaurant-grade soy sauce is chef-tested and based on 10 years of flavor research — it is now available to home cooks for the first time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMomofuku Soy Sauce uses organic ingredients and is steeped with kombu to unlock a world of depth and flavor. This is a perfect sauce to pair with heritage meats.\u003c\/p\u003e\n\u003cp\u003eWe are thrilled to sell a delicious new line of seasonings from one of America's greatest chefs and earliest supporters of Heritage Foods, David Chang.\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39359223496762,"sku":"1 jar soy sauce","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/hf_momo_soy_1.jpg?v=1683047181"},{"product_id":"momofuku-chili-crunch","title":"MOMOFUKU CHILI CRUNCH — NOW 15% OFF","description":"\u003cp\u003e\u003cb\u003eMomofuku Chili Crunch\u003c\/b\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e5.3 oz jar\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDeveloped by David Chang and the Momofuku Culinary Lab, Chili Crunch is restaurant-tested and the result of a decade of research.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith three types of Mexican chilis, crunchy garlic and shallots, Chili Crunch is the perfect balance of spicy and crunchy. This is the ideal sauce to have in your fridge to add flavor to almost any food, but especially heritage meats!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are thrilled to sell a delicious new line of seasonings from one of America's greatest chefs and earliest supporters of Heritage Foods, David Chang.\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39359227854906,"sku":"chili crunch (1pk)","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/chili_crunch.jpg?v=1624040990"},{"product_id":"pleasant-ridge-reserve-cheese-an-alpine-style-cheese-wheel-by-upland-cheese-in-dodgeville-wisconsin-xx-oz-package","title":"PLEASANT RIDGE RESERVE CHEESE — NOW 20% OFF","description":"\u003cp\u003e\u003cb\u003ePleasant Ridge Reserve Cheese\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003ean Alpine-style cheese by Uplands Cheese\u003cb\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/b\u003eone 8 oz package\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOne of the winningest cheeses in the history of the American Cheese Society, Pleasant Ridge Reserve has taken home blue ribbons in 2001, 2005, and 2010. Cheesemaker Andy Hatch crafts these Alpine-style wheels just 10 weeks out of the year, when the cows are out on pasture. The flavors locked within each wheel are the perfect expression of the terroir of the low grassy valleys of southwestern Wisconsin in summertime. Each rich and hearty wheel sports a stately coffee brown rind, and tastes of toasted nuts and caramel, similar to an aged gouda or cheddar. Aged between 6 to 11 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMelt it on our\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/heritagefoods.com\/products\/hamburger-six-8oz-patties?_pos=1\u0026amp;_sid=ea08c0812\u0026amp;_ss=r\" target=\"_blank\"\u003eWagyu burgers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eor create the ultimate grilled cheese with our \u003ca href=\"https:\/\/heritagefoods.com\/collections\/bacon-1\/products\/signature-bacon-sliced-three-1lb-packs-red-wattle-or-berkshire-maple-sugar-cured\" target=\"_blank\"\u003eSignature Bacon\u003c\/a\u003e! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eKeeps refrigerated for at least 30 days.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHeritage Foods is expanding our cheese selections in partnership with the Anne Saxelby Legacy Fund (ASLF), whose mission is to provide monthlong paid apprenticeships for young adults to live on sustainable farms — to work, learn, and be inspired to create change in their communities. We have selected our favorite domestically produced cheeses from ASLF partner farms for pairing with Heritage meats!\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39559282327610,"sku":"1 pc pleasant ridge cheese","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/cheesePR.jpg?v=1646430500"},{"product_id":"alpha-tolman-cheese-an-alpine-style-cheese-by-jasper-hill-farm-in-greensboro-vermont-one-6-oz-package","title":"MINI HARBISON CHEESE — NOW 50% OFF","description":"\u003cp\u003e\u003cb\u003eMini Harbison Cheese\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003ea Camembert-style cheese by Jasper Hill Farm\u003cb\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/b\u003eone 5 oz package\u003c\/p\u003e\n\u003cp\u003eAdditional discounts cannot apply to sale items.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eKeeps refrigerated for 5 days.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis miniature creamy, bark-wrapped cows' milk cheese from Jasper Hill Farm is a little like Camembert cheese and takes its name from Greensboro's local librarian. The wheels are characterized by a sweet milky flavor, and finish with meaty, smoky, juniper notes that are imparted via the bark, which is harvested from balsa trees in the surrounding woodlands. These Mini wheels are perfectly portioned for picnics or a dessert cheese course for two. We recommend popping them in the oven for a few minutes until they reach gooey perfection, and then scooping the luscious, creamy paste out with a toasted slice of baguette! Each wheel of Mini Harbison cheese weighs in at 5 oz and is aged for 45-60 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHeritage Foods is expanding our cheese selections in partnership with the Anne Saxelby Legacy Fund (ASLF), whose mission is to provide monthlong paid apprenticeships for young adults to live on sustainable farms — to work, learn, and be inspired to create change in their communities. We have selected our favorite domestically produced cheeses from ASLF partner farms for pairing with Heritage meats!\u003c\/span\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39559306215482,"sku":"1 pk mini harbison","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/miniharbison.jpg?v=1759500341"},{"product_id":"robusta-black-peppercorns","title":"ROBUSTA BLACK PEPPERCORNS — NOW 20% OFF","description":"\u003cp\u003e\u003cb\u003eRobusta Black Peppercorns\u003c\/b\u003e\u003cbr\u003e1.8 oz grinder top\u003cbr\u003e\u003cem\u003eBurlap \u0026amp; Barrel\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__entry\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eAt Burlap \u0026amp; Barrel, they source incredible spices for professional chefs and home cooks. They \u003c\/span\u003e\u003cspan\u003epartner directly with smallholder farmers to source spices that have never been available in the U.S. before. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eSourced from \u003c\/span\u003e\u003cspan\u003eEa Sar, Vietnam, t\u003c\/span\u003e\u003cspan\u003ehese fabulous black peppercorns are grown using organic practices and are harvested only when the peppercorns are ripe.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39571899252794,"sku":"pepper grinder","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_larder_bb_pepper_shopify.jpg?v=1654805855"},{"product_id":"100-heritage-pork-frankfurter","title":"UNCURED PORK FRANKFURTER — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003e100% Heritage Pork Uncured Frankfurter\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThree 16 oz packs, 24 hot dogs total\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese frankfurters were rated one of the top 7 in the country by the Wall Street Journal! These delicious pork ballpark classics are super juicy and flavorful — the highest quality hotdog on the market today and they are \u003cmeta charset=\"utf-8\"\u003enaturally cured. Our pork frankfurters come 8 to a pack and are fully cooked. They are made with pasture raised, antibiotic free, heritage breed pork, made with no nitrates. The Wall Street Journal describes these frankfurters as, \"\u003cmeta charset=\"utf-8\"\u003eSupremely juicy and meaty, these artisanal pups are made exclusively from American heritage pig breeds and stuffed into a snappy lamb casing. These are the most expensive on our list and worth it.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEven the simple hot dog should be absolutely delicious every time. We are 100% sure that you will find this version absolutely exquisite! Fully cooked and ready-to-grill, these 2 oz dogs are juicy, tender, and flavorful with a delicious pork flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, water, less than 2% of the following: vinegar, granulated garlic, carrot fibre and potato starch, salt, paprika, sugar, spices, citrus extract, pomegranate extract, hydrolyzed corn protein, beet powder, garlic and onion powder, rosemary extract, natural spice extractives. In natural lamb casing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eThese heritage hot dogs are fully cooked, just heat and eat! We recommend heating them up on the grill to develop a nice char: Fire up your grill and lower to medium heat. Place the frankfurters on the grill and cook for 8-10 minutes, turning occasionally to ensure even heating and charring.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39606778593338,"sku":"(3pk) PLM pork hot dog","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/files\/pork_hotdogs_shopify2.jpg?v=1781284129"},{"product_id":"wagyu-beef-hot-dogs","title":"WAGYU BEEF HOT DOG — NOW 50% OFF","description":"\u003cp\u003e\u003cstrong\u003eWagyu Beef Hot Dog\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThree 20 oz packs, 24 hot dogs total\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThese delicious beef ballpark classics are super juicy and flavorful — the highest quality hotdog on the market today! Our beef hot dogs come 8 to a pack and are fully cooked. They are made with Wagyu beef, the very same beef from our famous hamburgers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur 100% Wagyu hot dogs are made from a secret blend of the best cuts of the steer. Paradise Locker Meats in Kansas City sources Wagyu beef from a local farm that uses no growth hormones. After the first bite we were convinced, this was our favorite beef hot dog and the only one we would ever offer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEven the simple hot dog should be absolutely delicious every time. We are 100% sure that you will find this version absolutely exquisite! Fully cooked and ready-to-grill, these 2-3 oz dogs are juicy, tender, and flavorful with a bold beefy flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThese heritage hot dogs are fully cooked, just heat and eat! We recommend heating them on the grill to develop a nice char: Fire up your grill and lower to medium heat. Place the hot dogs on the grill and cook for 8-10 minutes, turning occasionally to ensure even heating and charring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eIngredients: beef, water, and less than 2% of the following: vinegar, carrot fibre and potato starch, salt, paprika, sugar, spices, citrus extract, pomegranate extract, hydrolyzed corn protein, beet powder, garlic and onion powder, rosemary extract, natural spice extractives.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39606797664314,"sku":"(3pk) PLM wagyu hot dog","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_beef_hot_dog_shopify_1.jpg?v=1654804039"},{"product_id":"signature-heritage-bacon-maple-sugar-cured","title":"SIGNATURE HERITAGE BACON — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSignature Heritage Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e1lb packs, sliced\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eBerkshire, Duroc, or Red Wattle\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose from three or nine 1lb packs from the drop down menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eA TRUE CLASSIC! When people think of bacon, this is it — perfect for any and all palates. Produced in a maple sugar cure and sourced from our pasture-raised, rare breed pigs, this sweet bacon is a staple and has been our top seller for over 15 years. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParadise Locker Meats cures this bacon to iconic perfection and they have won numerous awards for their family recipe. This is sure to become a fixture in your fridge — the perfect companion for day or night for any recipe!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork, cured with water and less than 2% of the following: salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium erythorbate, sodium nitrite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more  tender and juicy meat\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Three 1lb packs","offer_id":40196827840570,"sku":"3 pks Berk, Duroc or RW","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Nine 1lb packs","offer_id":40196827873338,"sku":"9 pks Berk, Duroc or RW","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/bacon_bestseller_28a73da3-79de-47ca-90df-135e3fc1110c.jpg?v=1659118208"},{"product_id":"cornichons","title":"CORNICHONS — NOW 25% OFF","description":"\u003cp\u003e\u003cb\u003eCornichons\u003c\/b\u003e\u003cbr\u003e12.4 oz jar\u003cbr\u003e\u003cem\u003e\u003cspan\u003eTrois Petits Cochons\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBaby Sour Gherkins pickled in vinegar and spices in the traditional French way.  A delightfully crunchy, zappy, veg to add to any charcuterie or cheese board!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product__entry\"\u003e\n\u003cp class=\"p1\"\u003eLes Trois Petits Cochons first started out as a small deli specializing in charcuterie in Greenwich Village, NYC. Founded by two French chefs who met in Africa while gallivanting across the globe, they decided to open a shop in 1975 to expand traditional French cooking in America.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRefrigerate after opening.\u003cbr\u003e\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39732858847290,"sku":"1 jar cornichons","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_shopify_cornichons_1.jpg?v=1664891528"},{"product_id":"signature-heritage-bacon-breed-flight","title":"SIGNATURE HERITAGE BACON 5 BREED TASTING KIT — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSignature Heritage Bacon 5 Breed Tasting Kit\u003cbr\u003e\u003c\/strong\u003eYour package will include 1lb of bacon each from these 5 heritage breeds: \u003cspan\u003e\u003cspan\u003e\u003cem\u003eRed Wattle, Berkshire, Old Spot, Duroc\u003c\/em\u003e, and\u003cem\u003e Tamworth\u003c\/em\u003e all cured in our same Signature style!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eAdditional discounts cannot apply to sale items.\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost Americans are surprised to learn that there are dozens of breeds of pigs and that each breed has its own wondrous and unique flavor. This package is an unprecedented opportunity to experience just how varied the taste of the same livestock can be from one cherished heritage breed to the next.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHeritage Foods has made it our mission to promote these pure, rare breeds, each with their own colorful history and provenance. In fact we’ve been able to protect them from the brink of extinction by creating a growing market for their earthy, natural flavors. As we like to say, “you need to eat ’em to save ’em.”\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Signature Bacon\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eHeritage pigs are renowned for their well marbled, flavorful bellies. When people think of bacon, this is it, produced in a maple sugar cure this bacon has become a fixture in many acclaimed restaurants across the country and is sure to become a fixture in your fridge — the perfect companion for day or night! This is a very approachable, sweet bacon. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture\u003c\/li\u003e\n\u003cli\u003e100% \u003cspan\u003eantibiotic free\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage pork has more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe height=\"270\" width=\"480\" src=\"https:\/\/player.vimeo.com\/video\/279514159\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the oven: preheat oven to 325°F. Place bacon on a foil lined sheet tray and bake, rotating the tray every 10 minutes until you reach the desired crispiness.\u003c\/p\u003e\n\u003cp\u003eOn the stovetop: heat skillet over medium-high heat, almost to smoking. No oil is needed! Place bacon strips, one at a time, into the skillet. We recommend flipping once and using a bacon press to prevent curling. When you reach the desired crispiness, transfer bacon onto a plate lined with paper towels and pour off fat from the pan after each round.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39751036403770,"sku":"(1pk each sk84) Berk, Duroc, RW, OS, Tam","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/Oldspot-bacon1103_bd6a48b7-920b-4ece-a551-af3956fc07b6.jpg?v=1666107869"},{"product_id":"copy-of-heritage-berkshire-guanciale-an-italian-style-cured-jowl-perfect-for-cooking-in-pasta-by-tempesta-artisans-3-3-5lb-total","title":"HERITAGE BERKSHIRE GUANCIALE — NOW 25% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan class=\"il\"\u003e\u003cstrong\u003eHeritage Berkshire Guanciale\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOne 1-1.5lb piece \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eGuanciale is an Italian-style bacon made from the meat of pork jowls — it is a sought-after delicacy in Italy. Made from pasture-raised, antibiotic-free Heritage Berkshire breed pork, this guanciale is hand-coated with fresh cracked pepper, sea salt, garlic, and dry-cured. \u003c\/p\u003e\n\u003cp\u003eThe result is a tasty meat with a noticeably richer flavor than typical bacon. Which explains why g\u003cspan\u003e\u003cspan class=\"il\"\u003euanciale\u003c\/span\u003e\u003c\/span\u003e is a favorite with chefs in dishes such as spaghetti alla carbonara and pasta all'amatriciana, and as a flavorful meat seasoning in greens, salads, soups, and chowders.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: pork jowl, \u003cspan data-sheets-root=\"1\"\u003erubbed with sea salt, black pepper, garlic and fresh herbs.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eArtisan\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eTempesta Artisans, with its signature logo of the Roman Goddess blowing up a storm, is owned and operated by Antonio Fiasche. Tony has taken the food world by storm, emerging as one of the nation’s premiere curemasters thanks to his hard work ethic and refined yet diverse and creative palette.\u003c\/p\u003e\n\u003cp\u003eOn a recent trip to Volo Meats outside Chicago we ate at his restaurant which offers up 50 delicious sandwiches — a menu made all the more remarkable because every single one of the meats had come through Tony’s plant and been artfully enhanced through his seasonings, marinades, aging, and curing processes. From the salami to the smoked turkey to the brisket and prime rib, meatballs, and sausages — even pickles and sauerkraut — everything he sells he adds value to and makes better.\u003c\/p\u003e\n\u003cp\u003eTony started by making ‘nduja, a spicy spreadable salami. He learned the process from his father Agostino who ran an Italian restaurant in Chicago near O’Hare Airport for 45 years. Tony would go on to expand his repertoire, always reinvesting any profits into expansion, including purchasing two-story tall mixers, stuffers, and slicers. Tony’s meats can be found at Whole Foods, Eataly, and distributed by Chefs Warehouse.\u003c\/p\u003e\n\u003cp\u003eEven while expanding, Tony still remembers the agricultural roots of the products he makes, and from the beginning he has consistently sourced a percentage of his supply from pasture raised heritage breeds from Newman Farm Berkshire Pork and Lazy Red Wattle Ranch including all the Tempesta custom products found on our website, like sliced salami and mortadella.\u003c\/p\u003e\n\u003cp\u003eWe are excited to see Tony move into a new facility in Volo, Illinois that will allow him to produce more in his own space. Volo is a 100-year-old German curehouse that Tony is actively renovating. It has its own maze of aging rooms, an elevator system, a 3-story smoke room, and even a secret tunnel that connects to the storefront!  As Tony grows his sliced salami line and invents new recipes — check out his new holiday roasts this year! — we hope he becomes a regular part of your menus at home!\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eFarms\u003c\/h5\u003e\n\u003cp\u003eWhen Heritage Foods started in 2001 we set out to sell heritage Thanksgiving turkeys. For three years our turkey project grew, but naturally mating turkey is a seasonal food and two of the three farmers we worked with to raise birds were looking for a more regular source of income if they were to continue working with us. So we committed to selling pork, which can be produced year round, as long as the breeds came from historic genetic lines, just like the turkeys. Now, 24 years later, Heritage Foods still works with those two original farms who together introduced the word “heritage pork” to hundreds of America’s best restaurants from coast-to-coast as well as thousands of homes through the Heritage Foods retail website.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNewman Farm Berkshire Pork\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eMyrtle, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2006 we got a handwritten letter from farmer Mark Newman asking us if Heritage Foods would ever consider selling his pasture raised old school Berkshire pigs. We said yes and a relationship grew that still continues today, now through his son David who has maintained the genetic line of Berkshires which can be traced back to the 17th and 18th century lines that came to these shores by way of the Berkshire region of England.\u003c\/p\u003e\n\u003cp\u003eFrom the air, Newman Farm Berkshire Pork, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture.\u003c\/p\u003e\n\u003cp\u003ePigs on Newman Farm are raised 100% on-pasture. The sows raise their piglets in huts that dot the fields of the farm. The babies live inside the huts until they are old enough to jump over the 6-inch wooden board that blocks the entrance. Once they make the great leap, they have an entire field to run on and they can mingle with the other piglets from the other huts.\u003c\/p\u003e\n\u003cp\u003eDavid Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and got involved in education, I applied what I was learning to understand what we could do better.”\u003c\/p\u003e\n\u003cp\u003eBerkshires were the favorite breed of British royalty and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David. “It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact, Berkshires are the most marbled hog on the market today.” David is a master breeder and works hard to keep the lines on his farm separate and he is always working to improve the Berkshire breed on his farm.\u003c\/p\u003e\n\u003cp\u003eDavid lives on the farm with his wife, Kristin, his mom Rita, and his two kids. “I got my start through my family. My parents were hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something differently. Kristin came from a family farming background also and is a major part of the operations success today, working for the farm along with their team of employees.\u003c\/p\u003e\n\u003cp\u003e“In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became Certified Humane®, and we chose to focus on Berkshire pigs for their quality.”\u003c\/p\u003e\n\u003cp\u003eDavid and his family are the future of American farming! They are young, energetic and very passionate about the future of agriculture. David and Kristin work with a team of farmers who raise their Berkshires to supply Heritage Foods and the national network of chefs who rely on his product for their menus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazy Red Wattle Ranch\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eLa Plata, Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe met Larry and Madonna Sorell in 2002, as growers for Frank Reese and the Heritage Turkey Project. As their turkey flock grew in size, so did the Sorell’s importance to Heritage Foods.\u003c\/p\u003e\n\u003cp\u003eWhen you see Red Wattle pork on a menu, what you are seeing is a five-state, twelve farm network founded by Larry and Madonna, dedicated to raising a storied breed that was once upon a time nearly extinct. Larry and Madonna are the heroes of this story, avatars of the heritage food movement, true believers who were destined to become the Guardians of the Red Wattle. They are proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”\u003c\/p\u003e\n\u003cp\u003eIn the beginning, back in 2004 when the Heritage Foods wholesale business began selling pigs, a market for the Red Wattle pig was built on a handshake agreement with chefs Zach Allen and Mark Ladner, then at Lupa Restaurant in NYC. They recognized the high-quality and undiminished taste that came from a Red Wattle pig humanely raised on-pasture and antibiotic free, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy Red Wattle Ranch, were part of the origins of Heritage Foods.\u003c\/p\u003e\n\u003cp\u003e“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 18th century New Orleans. \"When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.\"\u003c\/p\u003e\n\u003cp\u003e“Now I’ve kinda retired from raising animals, but we have a dozen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three hundred pounders, fifty to eighty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling. We may have four or five pick-ups every week. You wear out a truck pretty fast.”\u003c\/p\u003e\n\u003cp\u003eLarry, now over eighty, does less of the driving, but he still keeps all the relationships going, which isn’t easy considering the Amish don’t have phones inside their homes! “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep Amish families happy, picking up their hogs, coordinating, monitoring the size of the animals, and making sure we have the right amount — each week we round up 50 to 100 pigs. And we’ve been doing it for almost 20 years now.”\u003c\/p\u003e\n\u003cp\u003eThanks to Larry and Madonna’s work, the Red Wattle was upgraded to Threatened status from Critical on The Livestock Conservancy’s watch list, a great achievement for the cause of biodiversity, one of the most important issues of our time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMetzger Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eSeneca, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eDoug Metzger's Tamworth and Berkshire genetics are now being shepherded by Robert Funk. Doug sadly passed away in 2023. \u003c\/p\u003e\n\u003cp\u003eDoug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown ever since and he worked together with Frank Reese raising heritage turkeys from about 2002 to 2013.\u003c\/p\u003e\n\u003cp\u003eAt 83-years-old, Doug raises purebred, certified Berkshire and Tamworth pigs on his 1,500 acre farm in Seneca, Kansas, with his wife Betty.\u003c\/p\u003e\n\u003cp\u003eIn an era of specialization Doug is an anomaly. Doug is famous for adapting to any moment. In 2001 he took our call and agreed to raise heritage turkeys for us with Frank because he believed that the growing food movement would appreciate the flavor of the birds his grandfather raised. As demand grew for quality meat, Doug got into heritage pigs and transitioned his commodity farm to a pastured farm and haven for the rare Tamworth breed.\u003c\/p\u003e\n\u003cp\u003eDoug has been farming since 1951. As a kid he raised chickens but gave them up when he got into turkeys. As he got older, he broke into the milk cattle game. Then he tried sheep, but he says he couldn’t get them to breed right. He also raised Aylesbury ducks — a rare heritage breed. Over the years the acres on his sprawling farm have been used to grow wheat, corn, oats, barley, sorghum, alfalfa, and rye. He even grew flax one year because he heard it was supposed to help the immune system of the cattle, which he thought it did. “It certainly made their coats look wonderful,” Doug says.\u003c\/p\u003e\n\u003cp\u003eToday farmers are incentivized to grow monocrops of corn and soybean — “that’s all they want us to grow,” Doug explains, “and farmers haul their crops to town instead of using it for something on their own farm.” Doug remembers fondly the days when a diversified farm would grow corn and turn it into whiskey, or when soybeans were grown for the purpose of feeding milk cattle — as Doug did on his farm. “Keep your grain,” Doug insists, “and use it to grow a truly sustainable farm.”\u003c\/p\u003e\n\u003cp\u003eDoug was never one to use chemicals to grow food. He believes any talk of sustainability is not real when you raise only one crop or when you use chemicals to do it. “My buddy and I could clear 100 acres of weeds in a day if we worked through the night, and we did not need any additives to do it. All those chemicals are part of the reason there are so many cancers around, if you ask me.” Doug has amassed generations of farming secrets having grown so many foods naturally, often calling upon experiences from decades ago to solve a problem that presents itself today.\u003c\/p\u003e\n\u003cp\u003eDoug comes from a truly great American farming family — Life Magazine once wrote that Doug’s father, who lived to be 104, had more living descendants than any American – many of them farmers. His is part of the story of immigrants who came to the New World and made good through old-fashioned values, tradition, and hard work.\u003c\/p\u003e\n\u003cp\u003e“We’re here today to save these breeds,” says Doug, who is as down-home as the farm he still works on as he approaches his 84th birthday. “Save the breeds and make a little money. We got a lot of things going on, we have a lot of land. But it’s getting hard to keep up with it all… I need more young people! When I was young, we raised turkeys in spring and sold ‘em all by Christmas. We milked cattle all year round. I want to keep working — my dad was helping me when he was 84!”\u003c\/p\u003e\n\u003cp\u003eHis conversational style always brings insight and interesting thoughts to bear. We hope Doug and Betty work with us for many years to come and that their beliefs of diversified farming continue. Today, his farm is supported through the work of his daughter Marilyn and her husband Stan, and their children Simon and Joel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood Farm\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eOlsburg, Kansas\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGood Farms' Old Spot, Duroc, and Tamworth genetics are now being shepherded by Dustin and Maria Torneden since Craig and his wife Amy retired in 2024. \u003c\/p\u003e\n\u003cp\u003eWe met the Goods through a connection at Kansas State University where Craig’s father was a distinguished professor. Craig spent his life in agriculture growing up in the Flint Hills of Kansas, some of the best agricultural land in the world, perfectly adapted to free ranging livestock, which feed on the perennial grasses that grow there naturally.\u003c\/p\u003e\n\u003cp\u003eThe Good’s hog operation began in earnest in 1981, and they have continuously raised hogs there for the past 37 years. Their Duroc herd started with a few sows from Craig’s former employer who started raising Duroc pigs in the 1940s — with females obtained through Sears and Roebucks! As Craig explains, “I took a job in 1975 working with an outstanding stockman who raised purebred Duroc pigs here in Kansas. His name was Fred Germann, and he was one of the oldest and best Duroc breeders in the U.S. Things sure have changed since then, but the Durocs that we now raise have ancestry that goes back to those Sears females, approximately 85 years ago.”\u003c\/p\u003e\n\u003cp\u003eDuroc is an American breed that was used as the foundational genetics for the entire pig industry in the United States because of their good growth rate, body type, and mothering instincts. But big agriculture continued to overbreed the Duroc for certain traits related to higher profits and they crossed it with other pig breeds. Soon the industrial pig became utterly unrecognizable, and it became almost impossible to tell that it had originally derived from Duroc genetics.\u003c\/p\u003e\n\u003cp\u003eCraig, on the other hand, continued to breed his Durocs to improve their genetics with traits particular to Craig’s preferences, while staying true to the original healthy and hearty breed. Craig always put a lot of thought into which sows he would breed with which boars as he worked to improve meat quality and edibility, as opposed to faster growth. He also selected pigs for the demeanor of the animals, who he treats like members of his own family. Craig bred for strong animals and sought out leaner carcasses (although the Duroc is supremely marbled). He also bred for skeletal size – Craig likes good length of body, for better loin eye size and fat distribution.\u003c\/p\u003e\n\u003cp\u003eOver the years, the Durocs on Good Farm became his own breed, even though they looked like and acted like true old school Durocs. The Goods continue to bring in new lines to avoid inbreeding, but they work with the lines to continue improving their particular version of the Duroc.\u003c\/p\u003e\n\u003cp\u003eCraig and Amy also raise Gloucestershire Old Spots and Tamworths, both considered rare breeds.\u003c\/p\u003e\n\u003cp\u003eCraig's father, Don, was a meat scientist and would eventually have a division of Kansas State University named after him. Together they raised purebred Angus cattle and crops on the farm. “I have had a passion for raising pigs,” says Craig, since taking pigs on as a 4-H project in 1965. Craig studied Animal Science at Kansas State University. “Amy and I were married in 1976 and 5 years later we made the decision to move to the farm that my father and mother had owned since 1961, near Olsburg, Kansas, on 1000 acres of Flint Hills pasture.”\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wattle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 18th Century Louisiana by way of New Caledonia.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold.\u003c\/p\u003e\n\u003cp\u003eProducers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri, and Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGloucestershire Old Spots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 1,000 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Described as a charcuterie pig with a delicious milky fat.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside of Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamworth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThreatened: Fewer than 2,500 annual registrations in the United States.\u003c\/p\u003e\n\u003cp\u003eOrigin: Rossville, Illinois by way of Staffordshire, England by way of Ireland.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet and tender.\u003c\/p\u003e\n\u003cp\u003eProducers: Doug Metzger and Craig and Amy Good in Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not conform to industrial agriculture needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBerkshire\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: 1823 Kentucky\/ Illinois by way of Western England and outside London.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds.\u003c\/p\u003e\n\u003cp\u003eProducers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa.\u003c\/p\u003e\n\u003cp\u003eHistory: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as \"Kurobuta\" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuroc\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: Eastern United States and corn belt by way of the Guinea coast of Africa.\u003c\/p\u003e\n\u003cp\u003eFlavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.\u003c\/p\u003e\n\u003cp\u003eProducers: Craig and Amy Good outside Manhattan, Kansas.\u003c\/p\u003e\n\u003cp\u003eHistory: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eRecipe for Pesto alla Gricia \u003cbr\u003e\u003cem\u003eCook Time: 20 minutes. Serves: 4.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients:\u003cbr\u003e1lb box Semolina Rigatoni\u003cbr\u003e1 cup Pesto\u003cbr\u003e8 oz Guanciale cut into small cubes\u003cbr\u003e2 oz Parmigiano Reggiano (plus more for garnish\u003cbr\u003eTwo 1 oz bottles Olive Oil\u003cbr\u003eBasil for garnish (optional)\u003cbr\u003e1 cup pasta water\u003cbr\u003e1⁄4 cup pork fat (from cooked guanciale)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1. Boil 3 qts water with enough salt to make it brackish. Once boiling, add pasta and stir for 30 seconds (to prevent sticking). Cook pasta for 5 minutes and 30 seconds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2. Drain pasta and reserve 1⁄2 cup of starchy water. Set pasta aside.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e3. In another pan, add guanciale and cook until brown on all sides over medium heat. About 6 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e4. Remove guanciale from the pan and set aside. Keep about 1⁄4 cup of fat drippings in the pan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e5. Add the pasta water to the pan and bring to a boil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e6. Lower the heat and add cheese until melted and stringy then add the pesto. Stir in the pasta, half of the cooked guanciale, and olive oil as needed to fully coat the pasta with the sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e7. Top with remaining guanciale, cheese, and basil to garnish. Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39795586236474,"sku":"22 (3-3.5lb total)","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/guanciale_600_1bd568a0-6753-486f-a705-076649cdd064.jpg?v=1669928376"},{"product_id":"sweet-italian-heritage-turkey-sausage","title":"TURKEY SWEET ITALIAN SAUSAGE — NOW 50% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eTurkey Sausage Wheels with Sweet Italian Seasoning\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cspan\u003eThree 1lb wheels\u003cbr\u003eCrafted by New York City's own Pepe Giocoli\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eAdditional discounts cannot be applied to sale items. Sale products must ship immediately.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eTo celebrate 20 years, we are proud to introduce a Heritage Turkey first! We are sure you will love our Good Shepherd Ranch heritage turkey sausage produced by one of the premiere artisans in the U.S.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese Sweet Italian sausages are true classics, embodying the genuine regional flavors of New York City, but made with heritage turkey! \u003c\/span\u003eLightly seasoned, they have an outstanding flavor and an incredibly snappy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eFrank Reese turkeys provide the perfect ingredient for these Italian style recipes that are sure to become an annual tradition in our holiday catalog and at your table! \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese rare and endangered turkeys have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S. Good Shepherd turkeys comprise the oldest continuous breeding lines of turkeys in North America and all are raised to these standards: \u003cem\u003e\u003cstrong\u003eCertified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, and Naturally Mating.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Giocoli produces New York\/Italian classic sausages using 100% heritage breed pasture raised meat. The thin wheel gives each sausage a perfect snap. Pasture raised heritage breeds produce marbled delicious meat, so every bite is sure to be sweet and juicy.\u003c\/p\u003e\n\u003cp\u003eParma Sausage Co. has been producing the very best New York style sausages from an original family recipe since the 1950's. This is truly the apex of the Italian-American art of sausage making. This is third generation greatness from a no-nonsense artisan who wears his white butcher’s smock like a coat of armor. New York has its own regional cuisine, and these Italian sausages are true classics.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIngredients: \u003cmeta charset=\"utf-8\"\u003eTurkey, water, salt, dextrose, flavorings. In sheep casing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHumanely raised on pasture \u003c\/li\u003e\n\u003cli\u003e100% antibiotic-free\u003c\/li\u003e\n\u003cli\u003eRaised by independent family farmers\u003c\/li\u003e\n\u003cli\u003eHeritage breeds have more marbling resulting in more tender and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eGood Shepherd Poultry Ranch is one of the most important farms in the world. Every morning at sunrise, for more than 50 years — in rain, snow, deep cold and heat — Frank Reese opens the massive doors of the huge barns that house his few thousand birds, starting a trickle, then a wave, of chickens and turkeys who will free range the hundred-acre property for the day, before they are shepherded back indoors at night. These birds are truly free range and spend their time walking, picking the fields for food, naturally reproducing, and flying onto trees and fence tops. And they are truly from old stock — on this farm in Kansas live some of the last chickens and turkeys from a time before factory farming took over our food system. They are all endangered breeds.\u003c\/p\u003e\n\u003cp\u003eRight before our eyes, dozens of our foundational poultry breeds are on the brink of extinction. These strains’ importance to America’s culture, food safety, and biodiversity is incalculable. Their loss would spell disaster for the future of the sustainable food system.\u003c\/p\u003e\n\u003cp\u003eWhile most remain unaware of the looming extinction of Standardbred poultry breeds in the United States, there is a small community working to combat this crisis. One man on the plains of the Kansas prairie stands out as their greatest champion. Frank, in his seventies, is the sole remaining commercial breeder of Certified Standardbred poultry in the United States.\u003c\/p\u003e\n\u003cp\u003eHis Good Shepherd Poultry Ranch stands as the last remaining stronghold for many of America’s most important market breeds of chickens and turkeys with lineages dating back to the 19th and early 20th century including Plymouth Rock, New Hampshire, Rhode Island White, Cornish, Leghorn, Minorca, Bronze, Narragansett, White Holland and Bourbon Red.\u003c\/p\u003e\n\u003cp\u003eHaving only one commercial farm left in the country to protect these natural treasures leaves them extremely vulnerable. In order to provide a safe future for these breeds, we must drastically increase their numbers. To address this issue, Frank Reese has started a nationwide conservation effort which will increase 10 breeds’ numbers to 100,000+ birds and spread them out over hundreds of farms throughout the United States. Heritage Foods, together with the Good Shepherd Conservancy, a 501(c)(3) non-profit, are building a center to train farmers, to grow a larger hatchery to produce more birds, and to bring visitors from around the world to learn about this important issue.\u003c\/p\u003e\n\u003cp\u003eThe agri-tourism site being built on the farm will allow consumers, chefs, and farmers to visit for themselves the world site that is Good Shepherd Ranch. There is a collage of multicolored feathers on Franks farms, from birds that each boast a unique history, taste, and flavor. The Bronze turkey for example shimmers with its coppery, bronze-colored metallic sheen and has origins in Rhode Island —it is the foundation for all domestic turkeys in the United States and the closest connection we have to the origin of the domesticated turkey.\u003c\/p\u003e\n\u003cp\u003eThe Barred Rock chicken, with its beautiful white and black barred feather pattern, is the foundation of the chicken industry and was raised by the millions from 1870 -1950. They remained king of the industry until they were replaced by the industrial Cornish. They say the original Barred Rock has never been beat in a tasting contest. As an animal it is hearty, tough and reliable as well as lovely to look at.\u003c\/p\u003e\n\u003cp\u003eIt’s remarkable to think that almost every bird in the United States comes from the same genetic stock, derived from the same two or three industrial hatcheries producing unhealthy birds that cannot fly or survive in nature, and that have been built to die after only two or three years. The baby poults being supplied to farms large and small are a far cry from their healthy ancestors. They have not been genetically modified, like seed companies do, but they have been so overbred for certain traits like large breast size, fast growth, and small legs that they must be fed antibiotics and kept indoors to survive. The technology does not exist to freeze poultry sperm, so rare breeds must continue to reproduce their flocks on the farm, generation to generation, making Frank’s place in the world all the more important.\u003c\/p\u003e\n\u003cp\u003eWhen Heritage Foods first started we sold only heritage turkeys from Good Shepherd Poultry Ranch. We learned about them through the Slow Food Ark of Taste Project designed to save foods on the brink of extinction. The story of Frank was so compelling to us — his birds came to him from his mentor Norman Kardosh who inherited the birds from his Mother who had received heritage eggs by train from the Bird Brothers Hatchery in the 1860s.  The birds Frank raises are essentially descended from stock that have only ever lived on the same two farms for more than 100 years! When we came to understand all these details, and that Frank was the last of his kind, just like so many of the birds on his farm — we had to do something!\u003c\/p\u003e\n\u003cp\u003eThrough sales direct to homes and to restaurant chefs, markets, and butchers we have managed to lay a stake in the ground claiming that we will not lose these birds to history and that fast food will not overtake our entire food supply!  Thank you to all the buyers who have made this conservation effort a success story, all the while enjoying by far the tastiest birds on the market today!\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStandard Bronze\u003c\/b\u003e\u003cbr\u003eThe Bronze is the patriarch of all American turkey varieties in existence today. Carrying the genes of every other breed on our list, this bird holds the key to preserving the American Standardbred turkey. A great forager with a strong immune system and tolerant of extreme cold, quality and resilience have helped the Standard Bronze stand the test of time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNarragansett\u003c\/b\u003e\u003cbr\u003eThis breed of turkey is likely the second oldest on our list. A natural mutation from the Bronze, it was developed by turkey farmers in the Narragansett region of Rhode Island in the 1800s. Beautiful silver and buff feathering, cold tolerance, and delicious flavor all make this historic bird very worthy of protection.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhite Holland\u003c\/b\u003e\u003cbr\u003eThe history of this noble breed stretches hundreds of years back, when it naturally mutated from the Bronze, much as the Narragansett did. Historically disfavored due to its white feathering, this attribute now makes it essential in the modern marketplace which favors white feathered birds. A healthy and robust bird with great potential and a storied past, we must conserve the White Holland to meet the needs of today’s picky consumers.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBourbon Red\u003c\/b\u003e\u003cbr\u003eThis is the newest breed of turkey that we are seeking sponsorship for. Developed in the early 1900s, this chestnut-red bird’s slow growth and slightly smaller stature make it more heat tolerant than the other turkeys on our list. Notably, the Bourbon Red was chosen by Marian Burros of the New York Times as the tastiest turkey in America, sparking a resurgence of interest in Standardbred turkeys throughout the United States.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003eGrilling: Remove sausage from its packaging and pat it dry. Fire up your grill and lower to medium heat. Use a knife to score the sausages so they do not burst on the grill. Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.\u003c\/p\u003e\n\u003cp\u003eOven Roasting: Preheat the oven to 375ºF. Remove sausage from its packaging and pat it dry. Place it on a rack in a roasting pan and place the pan in the oven.Roast for 15-20 minutes and flip sausages halfway through cooking to ensure even browning on both sides.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"Default Title","offer_id":39797618245690,"sku":"3pk turkey sweet italian","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/hf_turkey_sausage_sweet_italian_3.jpg?v=1670265492"},{"product_id":"lamb-ribs","title":"LAMB RIBS WITH BELLY — NOW 30% OFF","description":"[TABS]\n\u003ch5\u003eProduct\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eLamb Ribs with Belly\u003cbr\u003e\u003c\/strong\u003eBone-in belly\/breast with ribs attached\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eTunis or Dorset Horn\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChoose your preferred weight from the drop down menu above.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eAdditional discounts cannot be applied to sale items. Sale items must ship immediately.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTruly one of the most luscious cuts, the bone-in belly is a full-flavored experience, moist, and boasting layers of silky fat. We think they are best prepared low and slow on the grill, for a genuinely sensational barbecue treat or roasted in the oven. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur lamb is sourced from our long time farm partners in Vermont, Tamarack Sheep Farm, where three rare breeds of lamb are raised on pasture — breeds that have been raised there since the 1920s. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Heritage breeds raised on pasture and 100% antibiotic free\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRaised exclusively for Heritage Foods by Ben Machin and Grace Bowmer of Tamarack Sheep Farm in Vermont\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHeritage lamb has tremendous marbling resulting in a more tender, exquisite, and juicy meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eFarm\u003c\/h5\u003e\n\u003cp\u003eBen Machin and Grace Bowmer raise three breeds of heritage breed sheep on their beautiful Tamarack Sheep Farm located on the rolling hills and green pastures of Vermont.\u003c\/p\u003e\n\u003cp\u003eAs Ben explains, “Grass, it is at the heart of our operation, and restoring grassland and soil is one of the reasons that we scaled up our operation.” All of the animals on Tamarack Farm have access to grass 100% of the time. In the summer, this means grass growing in the field, in the winter, or for animals that are housed in the barn, this means hay.\u003c\/p\u003e\n\u003cp\u003eBen and Grace make all their own hay, managing about 120 acres of hay land. They have four old John Deere tractors, and all the equipment to make round bales. They fertilize the fields and cut them three or four times each year to keep the quality high. Supplements for the lamb include whole grains as opposed to ground or pellet feed.\u003c\/p\u003e\n\u003cp\u003eMost of the more successful commercial breeds of lamb are a mix of quite a few other breeds — hybrid vigor is a really big deal in the industry. But Ben and Grace are 100% committed to heritage breeds, both because they have a family tradition that’s almost 100 years old, and because they feel that the genetics are potentially quite important to the future.\u003c\/p\u003e\n\u003cp\u003eThe fastest growing sheep breed worldwide is the hybrid White Dorper and it would not exist if not for the foundational Horned Dorset genetics that were used to create it, the kind currently grown on Tamarack Farm. Dorpers are proving essential to allowing sheep farmers to adapt to climate change in various parts of the world, and it’s the heritage breed in them that allows them to be so resistant and strong. Ben and Grace have participated in a program with the Swiss Village Foundation and the Smithsonian, who collected eggs and semen from 80 of their animals over a 10-year period to store in cryogenic freezers.\u003c\/p\u003e\n\u003cp\u003eThere are incredible challenges to raising heritage breed animals. Heritage breeds are inherently less productive, in general, than the modern breeds. But for Ben and Grace it’s worth it: Ben’s great-grandfather started a Tunis flock in the 1920s. Years later, Ben's grandfather, Herb, began to work with Dorset Horn sheep for a 4-H project. In 2006, in Herb’s last days, Ben made the monumental and wonderful decision to dedicate himself to revitalizing the family flock. Grace joined Ben in 2008. Grace came with a background in architecture, site design, landscaping, and gardening, and together they purchased the land and built a barn.\u003c\/p\u003e\n\u003cp\u003eToday with a fifth generation in the mix, there is even more reason to continue their efforts on the farm despite new challenges. Many of their local restaurant customers have taken a beating with recent global events, but sunny days on grassy pastures look to be in the future, which is good news for chefs and lovers of lamb! Ben and Grace have increased production on Hogget (1-2 year old sheep) and mutton (2+ year old sheep) on their farm because of increased demand.\u003c\/p\u003e\n\u003cp\u003eAccording to Ben, the Tunis breed is lean but has the richest taste of all. He remembers the Navajo Churro as being a bit drier but still delicious and succulent. The Dorset Horn is very moist and mild flavored. Ben especially loves the Horned Dorset, “because both males and females grow horns!” Amazingly the taste and flavor of all three breeds becomes more subtle and mild as the animal ages on the hoof.\u003c\/p\u003e\n\u003ch5\u003eBreed\u003c\/h5\u003e\n\u003cp\u003eThe Tunis is earthy with notes of buttermilk. The Dorset is lighter, with a clean, floral finish. The Navajo-Churro lamb is remarkably tender — even the braising cuts can be grilled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTunis, Dorset Horn, and Navajo-Churro Breeds of Lamb\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTunis: Originally from Tunisia, the breed was brought to the U.S. as a gift to George Washington and raised by the first three Presidents. This is the same lamb as was written about in the Bible, but the modern version has a less fatty tail.\u003c\/p\u003e\n\u003cp\u003eDorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.\u003c\/p\u003e\n\u003cp\u003eNavajo-Churro: The first domesticated livestock to ever come onto American soil, the Churro breed was brought here by early Spanish explorers and quickly adopted into the culture of the Navajo Nation in the Southwest. The breed was used for wool and meat but today is considered America’s rarest breed of lamb.\u003c\/p\u003e\n\u003ch5\u003eCooking\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Take the roast out of the refrigerator an hour prior to cooking.\u003c\/p\u003e\n\u003cp\u003e2. Preheat your oven to 300℉.\u003c\/p\u003e\n\u003cp\u003e3. Season liberally with salt and pepper on all sides.\u003c\/p\u003e\n\u003cp\u003e4. Preheat a dutch oven with lid over medium-high heat and sear meat in neutral oil on all sides until brown. Drain some fat, remove the meat, and set aside.\u003c\/p\u003e\n\u003cp\u003e5. In the same dutch oven, cook at medium heat about a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.\u003c\/p\u003e\n\u003cp\u003e6. Return the meat to the pan. Add enough boiling stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary, thyme, and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in a preheated 300℉ oven for approximately 30-40 minutes per pound of meat or until tender.\u003c\/p\u003e\n\u003cp\u003e[\/TABS]\u003c\/p\u003e","brand":"Heritage Foods USA","offers":[{"title":"1-2lb belly","offer_id":41065139011642,"sku":"one 1-2lb belly\/breast","price":25.0,"currency_code":"USD","in_stock":false},{"title":"2-3lb belly","offer_id":41065139044410,"sku":"one 2-3lb belly\/breast","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2602\/4380\/products\/lamb_belly.jpg?v=1673363116"}],"url":"https:\/\/heritagefoods.com\/collections\/sale.oembed?page=2","provider":"Heritage Foods","version":"1.0","type":"link"}