Author: Patty Lee

Goat Schwarma Recipe

heritage goatGoat Schwarma

Recipe from Goat: Meat, Milk, Cheese by Bruce Weinstein, Mark Scarbrough (Stewart, Tabori & Chang, 2011)

You’ll get a main course for six to eight—or stuffed pita pocket sandwiches for many more.

  • 6 medium garlic cloves, peeled, then mashed with the side of a heavy knife or put through a garlic press
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground mace
  • 1-1/2 teaspoons ground cardamom
  • 1-1/2 teaspoons mild paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • One 4-pound (1.8-kg) leg of goat

1. Mix the garlic, olive oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl. Smear it all over the goat leg and set the leg in a big, heavy roasting pan.

2. Set the rack in the oven’s middle and crank the oven up to 350 degrees F (175 degrees C). It’ll take about 15 minutes. Leave the goat leg in the pan on the counter the whole time so that the flavors of the spice mixture will begin to infuse the meat at room temperature.

3. Roast the leg in its pan until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 160 degrees F (71 degrees C), about 2 hours. Transfer the leg to a carving board and leave it alone for 10 minutes.

4. Now you’ll need to carve it. And doing so with a goat leg can be tricky. Position the leg on your carving board with the meatier side up. Starting at the fatter end of the leg, slice the meat against the grain. If you take a thin slice off the top, you’ll see which way the meat’s fibers are running, sort of like the grain in wood. Now, position the leg so that you’re slicing at a 90-degree angle from the way the “grain” is running. But here’s the tricky part: There are several muscle groups in a leg. Once you get through one, the grain will change and go a different direction in another part. You’ll have to keep turning the leg to slice thin strips against the grain. There’s a little bit of trial and error here, but don’t worry: No one’s going to know the difference if a couple of slices are going with the grain.

For more recipes using goat meat, check out our website. 

Pawpaw Season: don’t blink or you’ll miss it!

paw pawIt is Pawpaw season! Our Heritage pawpaws come from the rolling hills of Carroll County Maryland at the Deep Run Pawpaw Orchard where Jim Davis has been raising these fruits for over 10 years! The pawpaw is the largest edible fruit native to the United States. Pawpaws are indigenous to 26 states in the US, rangeing from northern Florida to southern Ontario and as far west as eastern Nebraska.

They have provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals. They are still enjoyed in modern America, chiefly in rural areas. There are more than 27 varieties currently available.

Deep Run Pawpaw Orchard produces seven named varieties of pawpaw:

  1. Susquehanna – sweet, mild
  2. Alleghany – sweet, mild (great in ice cream!)
  3. Overleese – sweet and fruity
  4. Shenandoah – sweet tasting, fruity flavor
  5. Pennsylvania Gold – Stronger flavor
  6. Taytwo – Stronger flavor

Each fruit will be marked so that you know what you are eating.

The unique flavor of the pawpaw fruit resembles a blend of various tropical flavors, including banana, pineapple and mango. The common names, ‘poor man’s banana’, ‘American custard pie’, and ‘Kentucky banana’ reflect these qualities.

Our Pawpaw are on pre-sale now – don’t wait because they have a short season and sell out quickly.

Garlic Anchovies

The Best Anchovies You’ll Ever Taste

Heritage Foods is proud to once again offer artisanal anchovies!

Garlic Anchovies
Garlic Anchovies

Last year we received a small amount of anchovies from our friend Gianluca Di Liberto in Bra, Italy. Everyone in our office and the lucky customers who were able to get a bottle before they sold out fell in love with these meaty, delicious fillets.

We feel confident claiming that these are the best anchovies we have ever tasted.
Why? Because they are made with the finest ingredients and skill – each step in their production is carefully done by hand.

Here is more from Gianluca himself:

“What makes these anchovies special is that they are more fleshy,
slightly salty, and processed by hand. Compared to the anchovies from
supermarkets, they are bigger and fuller, handmade, and have a lower
salt content. Individual care goes into ensuring a wonderful eating


“The anchovies are caught and sent to our facilities near Sciacca and
Bagheria in Sicily. Fresh anchovies are gutted and cleaned then placed
in salt – a layer of anchovies and a layer of salt, over and over
until they fill a 25 kg drum. For at least eight weeks, the weight of
the stacking crushes the anchovies and causes them to lose liquid
while the salt ripens them.”



“The spices and oils we use come from the best regions in Italy. Our
parsley, garlic, and chives are HACCP certified for their safety and
quality. The extra virgin olive oil we use is produced in Umbria near
Perugia, and is world famous for its slightly bitter flavor that goes
perfectly with our anchovy fillets.”

foto aspra 1

Company History

“Sea Lab was founded three years ago to continue the tradition the
company Taste of the Sea began in the seventies. Taste of the Sea took
its name from the fish market Rosario Di Liberto owned where workers
began experimenting and accidentally discovered our anchovy making
technique. Soon this led to an established business with high quality
packaged products. Sea Lab continues this work begun by Taste of the Sea, offering the
same quality of products that are unavailable at retail stores.”

We know you will love them as much as we do. They blow all other anchovies out of the water!

Paradise Locker Meats

Our Partners at Paradise Locker Meats

We are proud to toast Paradise Locker Meats on their anniversary!

Paradise Locker Meats
Paradise Locker Meats

Paradise Locker Meats is family-owned and operated meat processing plant and retail shop in Trimble, Missouri. In business since 1995, the Fantasma Family (Mario, his wife Teresa, and sons Louis & Nick) have gained a reputation for providing quality meat products and practicing humane killing. Paradise Locker’s facility is both USDA inspected and Certified Humane. They supply meat to some of the best restaurants in the country through Heritage Foods USA and the growing Kansas City market. The Fantasmas are also great curers of hams, belly and chops. Their line of award-winning sausages are created from family recipes that trace back to pre-World War II Europe.

Mario’s introduction to the meat business was at S&S Meat Co. where he worked as a runner. He pulled cuts for a year and then went on to became a butcher’s apprentice for several more years. When Paradise Locker Meats, a local processing facility, went on the market, Mario and Teresa jumped at the opportunity to own their own shop. Mario and Teresa took over Paradise in 1995 strictly as a custom cut shop with a very small “retail” section consisting of a single freezer. Their sons, Louis and Nick, started helping the family by cleaning up after their school day at age 15 and 13 respectively. In 2002, the facility caught fire and much of the structure was destroyed. Mario was forced to rebuild on new land in the nearby town of Trimble, but kept the name “Paradise” to let the community know that he would continue his work with local ranchers and farmers.

When Mario rebuild on 5 acres a year later, he “was planning on doing 10 hogs and 10 beef a week which is a pretty good number for a small plant.” The family added a smokehouse to do a little cooking and develop select smoked products. Soon, Mario was contacted by Doug Metzger, a hog farmer near Seneca, Kansas, who was already working with Heritage Foods USA. We were looking for a processing plant that was USDA-inspected and Paradise decided to take the next step in their history. In 2004, the Fantasma family switched the business from a state-inspected facility to a federally inspected one. This change allowed Paradise to ship across state lines and process out-of-state animals.

Fantasma Family
Nick, Mario, and Lou Fantasma at Paradise Locker Meats

The first Heritage Foods USA order was for 20 hogs for mail order customers. Over the next two years, this standing order grew to 60 hogs a week as we added whole sale to the operation. As the orders grew and grew, the Fantasma family finally decided to take a risk and stop breaking down whole deer to focus on the heritage hogs business with Heritage Foods USA. Patrick Martins explained, “They had to give deer season up in the hope that this kind of restaurant supported agriculture would stay.” We are proud to say that it has only become stronger.

Paradise takes humane slaughter very seriously. The pigs and cattle that go through the facility are treated with the utmost care and respect. During a recent visit to the facility, Louis showed the Heritage Foods USA team the misting fan in the hog pen for summer time to keep them comfortable. “I remember the misting fan arrived, and I was putting it together,” Louis said. “Our slaughter guys asked if we got a misting fan for the kill floor. I laughed and told them, ‘No, it’s for the hog pen outside.’ But that is how we look at it. We really take care of our hogs around here.” Paradise’s hogs are cut to order and the facility focuses on one breed at a time to be sure customers know exactly what breed they are receiving.

Paradise Locker Meats has grown a great deal alongside local farmers and Heritage Foods USA. Over the past decade, the operation has grown from five to 25 employees, and it has also played an important role in reviving the Kansas City food community of local farmers and restaurants. Mario feels that “as a slaughter house, we give the local chefs an opportunity to utilize the products from the farmers… enabling them to use more local products on their menus.” Paradise also boasts a continually growing retail outlet in the front of the plant.

On a recent visit to Paradise, Mario told the Heritage Foods USA team that their relationship “opened the doors for so many things. Now there are farmers markets that are opened up. People are wanting to raise their animals, have it processed, take it right to the market and sell it themselves. Heritage really helped us grow in that aspect.”

Paradise Locker Meats process 150 hogs a week and several cattle for Heritage Foods USA.


Hear the Fantasma’s on Heritage Radio Network:

Salt-and-Pepper Rib Eye from The Grilling Book

With Labor Day coming up, there is still time to grill up the perfect steak. You can go crazy with fancy marinades or dry rubs, but I love just a simple steak where you can taste the flavor of the meat. This is a recipe for a beautiful salt and pepper rib eye. You’ll really taste our different beef breeds with this unpretentious preparation. You can thank us later.

Salt-and-Pepper Rib Eye

2 servings

Salt Pepper Ribeye
Salt Pepper Ribeye

Photo credit; Penden + Munk

1 2-lb. bone-in rib-eye steak (1½ to 2 inches thick)

2 tsp. kosher salt, divided

1 tsp. coarsely cracked black peppercorns

Vegetable oil, for brushing

Coarse sea salt

A well-marbled rib eye is so rich and flavorful on its own that it requires nothing more than salt, pepper, and fire. Build a 2-zone fire so you can sear it over hot embers then finish cooking it slowly over medium-low heat to develop a crispy, crunchy steakhouse crust and a juicy interior. If youre working with a boneless rib eye, lower the cooking time by a few minutes.

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with . tsp. kosher salt per side. Let stand at room temperature for at least 1 hour. Pat dry with paper towels. Season again with ½ tsp. salt per side; press in ½ tsp. cracked peppercorns per side so pieces adhere.

Build a 2-zone medium-hot/medium-low fire in a charcoal grill, or heat a gas grill to high just before cooking, leaving one burner on low. Brush grill grate with oil. Sear steak over higher heat, flipping once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of grill.) Move steak to lower heat and continue grilling, flipping once, 3 to 4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1 to 2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14 to 18 minutes total or until instant-read thermometer registers 120ÅãF for rare (steak will carry over to 120° F, or medium-rare, as it rests).

Transfer steak to work surface; let rest for 10 minutes. Slice against the grain, season with coarse sea salt.

—From The Grilling Book, The Definitive Guide From Bon Appétit edited by Adam Rapoport/Andrews McMeel Publishing, LLC


A Million Ways to Make a Meatball


Meatballs2I love meatballs. They are tasty and there is a hint of nostalgia to them. But more importantly they are easy to make and can take on any flavor profile you desire. I often cook up a big batch and toss in the freezer for lazy Monday meals. Sometimes I will use beef, but I also love lamb, ground pork, turkey or bison.


I’ll take a pound of ground meat and mix up with various herbs for different flavors so I don’t get bored with the meatballs. I’ve made ones with garlic and basil or some with a hint of curry powder. I’ve tried a Moroccan style with a few pinches of cumin, smoked paprika, cinnamon and a large spoonful of harissa (or any hot red pepper paste). Last week I made lamb meatballs with mint, rosemary and a touch of lemon zest.


Preheat the oven to 350.  Just grab a big bowl and mix up all the following ingredients:

1 lb ground meat

1 egg (whisk first)

2-3 tablespoons of onion or scallion

1-2 cloves of garlic (I love garlic so put in 2 large ones)

¼ cup of bread crumbs

3 tablespoons of any herb or spice mixture you choose (mine above are with mint and rosemary, but basil or thyme would be delicious. You could also go spicy and do chili or curry powder.)

zest of 1 lemon

pinch of salt and pepper


Meatballs1Form your meatballs in any size you choose (I did 20 small meatballs with a pound of meat) and put them on a parchment lined cookie sheet. Bake for about 20 minutes for small meatballs, a touch more if you make them larger. Let them cool completely then freeze in ziplock bags.


I was in the mood for Greek so I put the cooked lamb meatballs onto a toasted pita with a yogurt sauce (yogurt and a few drops of lemon juice) and topped with a sprinkle of mint and sea salt. You could also make spaghetti and meatballs a la Lady and the Tramp. Or a meatball sub. Enjoy!

Mark Newman – August 21, 2013

Heritage Foods is saddened to hear of farmer Mark Newman’s passing yesterday morning, August 21st. Mark helped Heritage Foods navigate the world of heritage pork by connecting us with numerous farmers. We thank him for his help in our early days.

We extend our condolences to his wife Rita, his sons Chris and David, and the whole Newman Family.

Patrick and Anne Visit Meadowood


Anne and Patrick with their son Max.

Heritage Foods USA and Heritage Radio Network founder Patrick Martins has the privilege of being married to Anne Saxelby of Saxelby Cheesemongers. This partnership has resulted in project like No Goat Left Behind that create bridges through the food world and help us build a more sustainable system.


Last weekend Patrick and Anne traveled to Meadowood Farms with their family. Below is Anne’s account of their trip:



By Anne Saxelby


This past weekend, we mongers packed it into the old cheese wagon and headed up to Meadowood Farms in Cazenovia, New York for a sheep-tastic cheese-filled visit!

Meadowood Farms has been around since the early 1900’s; its original owners the Chard family (no agricultural pun intended) wanted to make it a ‘scientific, sustainable model farm’. More than a century later this vision has come full circle. The farm raises Belted Galloway cattle for beef and East Fresian sheep for meat and milk on just over 200 acres of farmland overlooking beautiful Cazenovia lake.

Cheesemaker Veronica Pedraza transforms the milk into a delicious array of cheeses all bearing monikers of local roads and landmarks. Ledyard, Rippleton, Lorenzo, and Ten Eyck (the cheeses) can all be found within a few miles distance of the farm. In fact, driving around was kind of like a cheese scavenger hunt… spotting the signs on the side of the road that corresponded to each cheese became a game like the old slug bug one, minus the punching (there were three adults, one baby and two dogs in the car, so that could have gotten ugly real fast…)

The cheeses are sublime… They are made starting in early spring and finished by mid-fall when the sheep are dried off for the winter months. Stop by the shop for a taste today or order our special ‘Cheesemongers Choice’ selection featuring Meadowood Farms cheeses.


It’s Heritage Turkey Time!


Narragansett Turkeys at Good Shepherd Turkey Ranch
Narragansett Turkeys at Good Shepherd Turkey Ranch

It’s Heritage Turkey Time! Over the past decade, Heritage Foods USA has been a leader in the food revolution in the United States. Selling Heritage Breed Turkeys is just one aspect of our work in supporting American agriculture in the form of traditional family farms, and careful stewardship of our national resources. Nothing exemplifies the spirit of our commitment more than our Heritage birds for Thanksgiving.

We want all our customers to celebrate Thanksgiving with us. We at Heritage have much to be grateful for. With the ongoing support of our customer base, we are able sustain 40 family farms, with more being added every month. We have helped to preserve an area roughly the size of Manhattan for traditional agriculture!

Our turkeys are produced by Frank Reese and his team at Good Shepherd. Frank essentially introduced a gastronomic meaning to the word “heritage” in the English language! While many farmers now use the term, Frank and his team raise the truest example of the original Heritage Turkey: according to the USDA, he remains the only farmer allowed to use the name “Heritage” on his label thanks to certification by the oldest agricultural organization in North America, the American Poultry Association. All Heritage Turkeys are certified to be humanely raised with no antibiotics at all, ever.

Bourbon Red Turkey at Good Shepherd Turkey Ranch
Bourbon Red Turkey at Good Shepherd Turkey Ranch

Heritage Turkeys come from bloodlines dating back to the mid 1800s. The unbelievable flavor of the white and dark meat has been heralded by the greatest chefs of our time. So remember to order your Heritage Turkey early!

Heritage Turkeys arrive the Tuesday before Thanksgiving via FedEx. Get yours today!

Sustainability in BBQ from Heritage Radio Network


When our friends at Heritage Radio Network attended the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it started a conversation about sustainable sourcing and barbeque. In the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you bought what was nearby and cooked it. However, as time went on, the barbeque world moved more towards industrial agriculture. Restaurants across the nation served what customers wanted, not what was necessarily available to them. Go to any BBQ joint and you can get ribs or brisket, so where can everybody in the country get your supply of ribs from? Not your small farmer, but big giants like Smithfield, who also seemed to be a sponsor at the Big Apple Barbeque. Tune-in to learn more about sustainability in BBQ from Heritage Radio Network!

Page 20 of 25« First...10...1819202122...Last »