This week we are excited to premiere Omnivore Salt as part of our brand new pantry section. Omnivore Salt is crafted by blacksmith, hunter, and food lover Angelo Garro in his forge in San Francisco. The blend is based on the recipe his mother taught him while he was growing up in Sicily. His salt has become legendary in the food and arts scene in the Bay Area and now it is available for customers around the country.
Author: Patty Lee
Baia Pasta is made by Renato Sardo in Oakland, CA. Renato and Heritage Foods founder Patrick Martins’ friendship stretches back to the founding of Slow Food USA. Both have expanded their passion for quality food to specialty products and we are so pleased to be pairing his outstanding pastas with our meats. Ground pork, beef, lamb, and goat all make exceptional sauces that partner perfectly with Baia Pasta.
This week we area proud to feature a Salumi Package from Batali Salumi!
In 2005, one of this country’s great curemasters, Armandino Batali, got a call from a kid in New York trying to sell him pork. He thought it suspicious at best and maybe even a practical joke, but after repeated attempts, he finally relented and brought in a pallet of 30lb Heritage hams, jowl and shoulders to his beautiful facility in Seattle proper. Months later, when the product was ready, the public rejoiced and the rare and heritage breed movement rose in stature because of Armandino’s support.
We are honored to feature again arguably the best cured meats in the New World. The patriarch Armandino Batali is older now but still very much involved at Salumi, the historic storefront in downtown Seattle. His daughter Gina and her husband Brian run the day-to-day operations but Dad is still always around making sure his highest standards are being maintained. Products at Salumi are made by three people, making it one of the smallest production teams anywhere. We thank the Batali family for supporting the small family farms we work with.
Mole is made with Belgian chocolate, chipotle, cinnamon and ancho peppers. It is not a smoked product but has a smoky flavor with a balance of sweet and spicy.
Salumi Salami is a mild salami with a touch of ginger for a unique tartness.
Hot Sopressata is an Italian classic. This version offers a hint of spice!
If package arrives greasy that is to be expected. DO NOT refrigerate, even after cutting into it. DO NOT put in plastic as these product must breath. Hang salumis for best air circulation. If handled correctly, this product will not go bad even in hot climate.
It’s important to own a very sharp knife so that the salumi can be cut thin! If you cut it paper-thin then this is one of the greatest values on the Heritage Foods USA website!
Last summer we launched our Rare Breed Heritage Chicken Tour – an effort to revive 24 rare, heritage chicken lines and create an alternative market for non-industrially bred chicken. We partnered with Frank Reese, the country’s preeminent poultry farmer, to show our customers what real chicken tastes like.
Heritage Foods USA is now offering a rotation of 24 heritage chicken varieties every 3-4 months. Numerous heritage breeds of chicken are on the brink of extinction and we must create a market for them by eating them. Heritage Foods USA is the only place you can taste these special heritage birds today.
Heritage chickens are breeds that have been around since before the industrial era. Their genetic lineage has been preserved from genetic modification. Heritage birds grow at a healthy rate, while industry chickens are genetically manipulated to grow at an unnaturally fast rate that is harmful to the skeletal, cardiovascular, and immune systems of the bird. Industrial chickens are bred as dead end animals that cannot reproduce or survive on their own.
Mr. Reese explains, “It is not the antibiotics. It is not the hormones. It is not the feed. It is the genetically engineered animal” that makes the difference in the poultry industry. If we focus on animal welfare while ignoring the genetics of these birds, we are not changing a thing.
Mr. Reese’s poultry not only look and taste different from commodity poultry; his birds have double the protein and half the fat. He told us, “The skinnier the bird, the longer the leg, the darker the meat, the higher the nutrition. The bigger and fatter and plumper it is, the more worthless the meat is.”
So far we have offered Colombian Wyandotte and Rhode Island White. Next up is the White Leghorn coming in early spring. After that we have many more varieties including New Hampshire, Silver Penciled Plymouth Rocks, Dark Brahmas, Black Jersey Giants, Golden Penciled Hamburg, and many more!
We just announced the winners of our 2013 Heritage Turkey Photo contest!
Congrats to Phillipe in Illinois, Benjamin in Pennsylvania, and Jennifer in New York!
Click to see the winning photos and hear from the winners!
We also got an email from a customer last year sharing an image of her 2012 bird that we had to share for its pure artistry.
Behold Judith Mazza’s incredible bird!
Here’s how she did it:
“I stretched the skin of the neck over the roaster to make the equivalent of turkey cracklings (like Peking Duck Skin). It was totally delicious. I roasted it in my Kamado Grill on a vertical turkey roaster. I’ve been developing some expertise in doing food photography and I particularly enjoy the turkey photo.”
Thank you to everyone who sent photos!
It’s cold. Colder than it’s been in my five years living on the East Coast.
As much as I would love to stay under a blanket all day, I, like many of you, must feed myself. Here are a two of my favorite easy winter dishes – delicious meals that have the added benefit of heating up your kitchen!
A cheesy, tomato filled dish with a thick, meaty sauce featuring Heritage Ground Pork or Beef is a great dinner with great leftovers for days. Favorite recipes include Butternut Squash and Pork Lasagne from the Food Network and this easy Beef Lasagne from The Pioneer Woman.
Potatoes, cheese, veggies, and meat – what more could you ask for on a cold evening? Alton Brown at the Food Network has an easy recipe featuring ground lamb and BBC Food has a fun alternative featuring beef chilli.
What are some of your favorite cold weather dinners?
We are proud to once again be partnering with Leaping Waters Farm in Alleghany Spring, Virginia to bring you Holiday Geese.
ABOUT THE FARM
Leaping Waters Farm
When Alec and Sarah Bradford met, they committed to working to feed their family from their 110 acres of farmland in Alleghany Spring, Virginia. Often describing their farming methods as “beyond organic,” the Bradfords ensure their animals are healthy and happy, with access to plenty of pasture and fresh forage. In addition to supplying us with the highest quality beef, this year Leaping Waters Farm will raise Embden and Toulouse geese.
Alec prefers raising geese to turkeys because turkeys need at least 20% of their forage diet supplemented by grain, but geese do not necessarily. In fact, he does not feed his breeding geese any additional grain, and only feeds whole corn in the last 6 weeks to fatten them up for Christmas. Geese happily eat grass in addition to legumes, which is beneficial at Leaping Waters Farm, as their fields are mostly alfalfa. Geese are the pinnacle of sustainability in fowl.
ABOUT THE BREED
Dating back at least 200 years, Embden Geese originated in—and take their name from—the Embden region of northwestern Germany. In 1821, this breed made its way to Boston and quickly became one of the most popular domesticated geese breeds.
Embden geese may be best known for their above-average size, most reaching about 3.3 feet in height and 20-30lbs in weight. This large size, as well as their docile temperament, point to a possible relation with the Toulouse breed. The Embden boasts brilliant white plumage, bright orange bills, and, perhaps most striking of all, vivid blue eyes.
Similar to the Toulouse, Embdens are rich and fatty birds, ideal for a festive holiday meal. Because these birds are active and athletic, known to enjoy a diet supplemented by kale and other leafy greens, the meat has a much subtler, more nuanced flavor with a less greasy texture than that of a commercial goose.
Information gathered from the American Livestock Breeds Conservancy website (http://albc-usa.org/) and Domestic Waterfowl Club of the United Kingdom (http://www.domestic-waterfowl.co.uk/embden.htm).
This Holiday Season we are proud to offer Tunis Lamb from Meadowood Farms in Cazenovia, New York. Meadowood Farms produces fine sheep and cow cheeses that our friends at Saxelby Cheese have been carrying for a some time. After a visit to the farm this summer, we began working with Meadowood to feature beef from their Belted Galloway cattle. We decided to deepen our relationship with them this fall after we tasted their incredible lamb.
We spoke one of the farm managers, Fiona, to fine out more about their flock and production methods. Here’s what she had to say:
“At Meadowood Farms, we raise dairy sheep so in order to improve the meat quality in our lambs, we use Tunis sires (rams) on our ewes. The lambs are raised on their mothers for 30 days at which point we wean the lambs and start milking the ewes. The lambs are raised up to eight months old on lush pasture here in central New York. They are moved to new paddocks daily so they always have a fresh mix of grasses and clover to feast on. Since the lambs are weaned early from their mothers, we do supplement them with a small amount of grain, about 3% of their overall diet, which rounds out their nutritional needs. They also have access to a mineral supplement and fresh water at all times. The Tunis work well in our system because they thrive on pasture and in turn produce a mild yet flavorful and tender meat.”
We are proud to feature Tunis lamb legs and racks currently on our website. Order here http://store.heritagefoodsusa.com/lamb-and-bison-c52.aspx
Here are a few submissions we’ve gotten for our Heritage Turkey Photo Contest! The chefs behind these beautiful birds will be submitted into a drawing to win a FREE 18lbs Heritage Turkey next year.
Still holding on to a photo of your Heritage Turkey from this Thanksgiving? Send it to us by the end of December. A winner will be announced early next year.