Category: News

Batali Salumi!

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!


Rare Breed Heritage Chicken Tour

Good Shepherd Chicken

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.”

Conventional Chicken vs Heritage Chicken Nutrition Facts
Conventional Chicken vs Heritage Chicken Nutrition Facts

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!

Heritage Turkey Photos

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!

2013 Thanksgiving Heritage Turkey Contest
2013 Thanksgiving Heritage Turkey Contest

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!

Heritage_Turkey2 Heritage_Turkey1

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!

Meadowood Farm Tunis Lamb


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

Frank Reese on Heritage Turkeys


Our very own Frank Reese was profiled in Modern Midwest as a farmer who “wants to change the way you think about your Thanksgiving Meal Centerpiece.” 


  • Long life outdoors:  Heritage turkeys should be active and healthy: running, jumping, flying and exploring, all in the great outdoors. Farm factory raised birds are confined to buildings, and are too overweight to fly.
  • Naturally mating:  Forget artificial insemination. There better be no needles involved when it comes to making little baby heritage turkeys — also known as poults. Broad-breasted white turkeys have been genetically engineered to the point they can no longer naturally mate.
  • Slow growth rate: Factory farms can raise a 20-pound turkey in 12 weeks. It should take at least twice as long (28 weeks) for a heritage turkey, giving them time to develop a strong skeletal structure and healthy organs.
  • Meat: Expect a heritage bird’s meat to be darker thanks to all that running, jumping and exercising on the farm. The darker the meat, the more nutritional, said Reese. “If you’ve got muscle that’s been used, you have the ability to store vitamins. You don’t store vitamins in fat.”
  • Heritage varieties: Black, Bronze, Narragansett, White Holland, Slate, Bourbon Red, Beltsville Small White, Royal Palm, Jersey Buff and White Midget.

Iroquois White Corn Project: Husking Bee

Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn, an heirloom corn variety, as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers. The very FIRST Husking Bee for Ganondagan’s Iroquois White Corn Project took place on Saturday, Oct. 26. Friends and community members gathered to help harvest, husk and braid the Iroquois White Corn.

Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour.

Enjoy some photos from the event!

more picked corn DSC_0032 DSC_0062DSC_0033 DSC_0039 braidinga Drying corn

Iriquois Corn

Iroquois White Corn

Iriquois Corn
Iriquois Corn

Brooklyn, NY (November 1, 2013) Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.


All Iroquois White Corn Products originate from corn seeds that descended from seeds planted in the 1600s. The seed has been carefully managed and protected by Haudenosaunee farmers for 2,000 years to keep the genetics pure. Iroquois White Corn has not been genetically modified. The Iroquois White Corn is hand harvested, dried, and roasted. Each bag is ground to order to retain its natural freshness.


Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking. All of the Iroquois White Corn products deliver a whole grain, gluten free alternative to traditional flour.


The Iroquois White Corn Project is located at the Ganondagan State Historic Site, the location of a major 17th-century New York State Seneca town and granary. Purchase of this Iroquois White Corn product will support the Friends of Ganondagan, who in turn support Ganondagan State Historic Site.The not-for-profit educational organization educates visitors about the cultural, nutritional, and spiritual importance of white corn to the Haudenosaunee people. Hundreds of years ago, this town was a vibrant center for the Seneca nation and the Iroquois White Corn Project allows for white corn to grow again in those same fields. Experience this Native American traditional food today and support the New York State Iroquois nation.

For more information about Heritage Foods USA and the Iroquois White Corn Project, visit

Iriquois Corn

Iroquois White Corn: Three Sisters Posole Recipe

iwc_field_tassle-landscape_300dpiHeritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking.

Recipe from the Angelica Home Kitchen

by Leslie McEachern


1 cup hominy (hulled white corn)
1/2 cup pinto beans
1/2 cup anasazi beans
1/2 cup kidney beans
1/4 cup olive oil
3 chopped onions
1 tablespoon chopped garlic
1 cinnamon stick
2 whole bay leaves
1 jalpeno pepper, seeded and chopped (rubber gloves advised)
1 1/2 tablespoons ground cumin
3 leaves fresh sage chopped
1/2 cup medium diced celery
3 cups medium diced carrots
3 cups medium diced turnips
3 cups winter squash such as kuri, hubbard, or kabocha, peeled, seeded,
and cubed
1 (32 ounce) can peeled organic tomatoes and their juice
salt and freshly ground pepper to taste
chopped cilantro for garnish


  1. Sort through beans and hominy to discard any broken ones or stones. Place beans and hominy in a 3 to 4 quart saucepan and cover with two quarts of water.
  2. Bring to a boil over a high heat. Reduce the heat to low and simmer 2 minutes.
  3. Remove the pan from the heat and allow it to sit for one hour so the beans and hominy can swell.
  4. Meanwhile prep the other vegetables.
  5. When the beans and hominy have soaked, drain and rinse them in a strainer. Place them in a 3 to 4 quart pressure cooker with 5 cups of water, bring to pressure, lower heat to simmer and cook for thirty minutes
  6. Place the 1/4 cup olive oil in a stove top casserole over medium heat and sauté the onions, garlic, cinnamon, bay leaves, jalapeno pepper, cumin, and sage, for ten minutes, stirring frequently, then add the remaining vegetables and tomatoes. Reduce heat to low.
  7. Quick release the pressure cooker by running cool water over the top, then add the beans with their cooking liquid to the casserole.
  8. Simmer over low heat, covered for one hour or until everything is tender.
  9. Add salt and pepper to taste and continue to cook another 15-20 minutes or until thickened.
  10. Serve with chopped cilantro.

Cooking time 2 hours, plus one hour for bean soaking.
Yields 6-8 servings

Goatober with the Astor Center & Momofuku ssäm bar

Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar
Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar

We celebrated Goatober with our friends at the Astor Center and Momofuku ssäm bar. Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar, did a whole goat butchering demonstration for a group of hungry diners.

He then cooked up two delicious dishes with goat for us to sample and try in our own homes. If you missed the feast, enjoy some of the recipes from Momofuku ssäm bar.





Chef Matthew made a enticing Goat Pho that you can try at their restaurant or at home with the following recipe:

Goat Pho
Goat Pho


Bones from one whole 30lb goat

1 goat loin

4 onions, split and charred

4 heads of garlic, split and charred

4 1-inch of ginger split

4 T kishibori shoyu

4 T high quality mirin

1 tsp black peppercorn

2 pieces star anise

5 pieces clove

3 pieces dried chili

Shanghai noodles

For garnish:


Thai Basil

Bean sprouts

Hon shemeji mushrooms


  1. Roast the bones
  2. Cover with cold water and simmer for six hours
  3. Add onions, garlic, and ginger. Simmer for another hour
  4. Strain
  5. Add the shoyu, mirin, peppercorn, star anise, clove, and chili to the stock and allow to infuse for one hour on very low heat
  6. Thinly slice the loins and arrange in a bowl
  7. Garnish the bowl with picked cilantro, thai basil, bean sprouts, hon shemeji mushrooms, and shanghai noodles
  8. Pour the hot broth over


You can also celebrate Goatober with one of the Momofuku ssäm bar’s signature dishes, the Goat Ssäm which serves 6-8 people.

Goat Ssäm
Goat Ssäm


Goat Shoulder Ingredients:

1 whole bone-in goat leg

1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt

7 tablespoons light-brown sugar


1 cup Napa Cabbage Kimchi, for serving

1 cup Napa Cabbage Kimchi, pureed, for serving

1 cup Ginger-Scallion Sauce, for serving (recipe below)

1 cup  Ssäm Sauce, for serving (recipe below)

2 cups steamed short-grain white rice, for serving

3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry

Sea salt


12 oysters, shucked, for serving

  1. Put the goat leg in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it in the fridge for at least 4 hours, or overnight.
  2. Heat the oven to 300⁰F. Remove the goat from the refrigerator and discard any juices that have accumulated. Put the goat in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The goat should be tender and yielding at this point – it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the goat right away or let it rest and mellow out at room temperature for up to an hour.
  3. When ready to serve – sauces are made, oysters are ready to be shucked, lettuce is washed, etc. – turn the oven to 500⁰F.
  4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the goat. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
  5. Serve whole and hot, surrounded with the accompaniments.


Florence Fabricant Loves our Anchovies!

Anchovies from Italy
Photo Credit: Tony Cenicola/The New York Times

We are so proud that our anchovies got a mention in Florence Fabricant’s article in the New York Dining section today! Florence Fabricant Loves our Anchovies and we know you will too. We have olive oil and garlic with parsley.  

To Savor: For Connoisseurs of Very Small Fish

Those of us who like our anchovies rich and meaty are often disappointed by the ones sold at many supermarkets; while flavorful, they often tend to be flimsy or skimpy. Carlo Petrini, the founder of Slow Food, is an anchovy aficionado who likes his from Italy, hand-packed in olive oil. These are available for the next few weeks, either plain or seasoned with garlic and parsley: I Sapori del Mare anchovies are $22 for a six-ounce jar from (718) 389-0985 or

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