Heritage breeds are the very foundation of our agricultural history and gastronomic identity. A true heritage breed can be traced back prior to the advent of industrial farming, meaning that they are directly connected to the beginnings of agriculture 5000 years ago. Each breed comes from a unique culinary tradition, with its own pure genetic line, and boasts a different, wonderfully nuanced flavor. 

Industrial breeds, the mainstay of the fast food and supermarket industries, were developed through years of cynical genetic selection and artificial insemination. Desired traits in poultry, for example, include obesity, disproportional breast size, and feathers that come off easily. Breeding for these traits create animals that are unhealthy and need antibiotics.

Our farmers grow animals that are raised humanely, outdoors, on-pasture, using traditional farming techniques. These animals reproduce naturally, and are never fed antibiotics or growth hormones. Heritage breeds produce the world’s best meat — and that is not just our opinion, it is a scientific fact. Heritage breeds are more marbled, which means more tender and juicy than any industrially farmed meat. Heritage meats boast a profound taste and depth of flavor that has not been squashed by a corporate culture that only cares about rapid production.