Category: Chef Recipes


Braised Pork Shanks for Family Meal at Untitled in NYC

It’s always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals.  Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!

Chef Joe Tarasco travelled with us on our most recent farm tour.  Click here to see more videos from our trip!

Fatted Calf bacon, now available nationally through Heritage Foods for the very first time.

Fatted Calf bacon is a bacon milestone. This is old-fashioned bacon at its finest, beginning with superior Heritage pigs, and then dry cured with brown sugar, sea salt, and a bit of cayenne – but it’s not too spicy, just 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. Taylor tells us that “using just the hardwood, the smoke profile is too strong. Using the apple and cherry soften it. It is nicely aromatic, and the brown sugar gives it a really good depth. The cayenne keeps the sweet and salty at bay, gives it a nice note, and you can really taste the meat itself, you can tasted the high quality of the belly…there is nothing like a Heritage pig.”

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 like-minded.

“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…”

The Fatted Calf bacon is cured with the old-world salt-box method. “It’s a bombardment of cure – it gets massaged into the belly and sits in the box for a few days and gets brushed off. It isn’t scientific ‑ you put some cure down, put in the bellies, and repeat. It couldn’t get any simpler, it is super old-world, how bacon has been made for hundreds of years, but it takes a lot of time. A big company does thousands of pounds in an hour, with liquid injection… ours is more labor intensive, but you wind up with the superior product. There is no added water. When you fry it, it doesn’t disappear.”

These days the butcher’s case in the Fatted Calf has FIFTY different versions of artisanal charcuterie — salumi, sausages, pate, ham, roast beef. “We make everything in small batches and sell it out fast,” says Taylor. “Up until now our business has been a mile wide but an inch deep.”

Dreamy Pork Tenderloin: Put the Skillet in the Oven

Winter is time to leave the oven on. Put a bird or a roast in the pan, surround it with a full compliment of herbs, garlic, and root vegetables, and let the house fill up with the gorgeous aroma of love. That’s why we love winter so much – the house always smells like food!

There aren’t a lot of tricks for making a great roast. But we wanted to share with you one of our favorite methods of cooking a pork tenderloin, not only a house favorite here at Heritage but a never-fail crowd pleaser. When done right it is as elegant as filet mignon, the perfect foundation for dinner parties or just a date for two.

Here’s what we do: Pre heat the oven to 375ºF. Pat the pork tenderloin dry and then hit it liberally with kosher salt and cracked black pepper. Meanwhile, get your cast iron skillet out, coat it with olive oil, and get it hot enough to sear the tenderloin. Sear it on all sides – it takes a little work with the tongs, but make sure it is browned all the way around, turning it so it doesn’t burn. This could take about twelve minutes.

When it’s ready, put the skillet with the tenderloin in the oven. Give it about five minutes and turn the meat over once. While you’re at it, take its temperature. You want to reach an internal temp of 135 degrees for medium, just pink and not at all rare. You should be getting close. Keep an eye on it – it may only take a few more minutes, and don’t be afraid to take its temperature often.

When it’s ready, take it out, tent it with foil, and wait ten minutes before slicing into half inch slices. A two pound loin is enough for four people, or two with enough meat left over for a midnight snack and the world’s greatest sandwich the next day.

How to Cook: Your Heritage Bone-In Pork Loin

One of our favorite products and a true crowd pleaser is the 3-4lb. bone-in pork loin, also known as the 5-rib rack.  Delicious roasted whole or cooked as separate chops, this versatile cut can be enjoyed with varieties of vegetables, sauces, and chutneys!  Here’s a simple guide on how to cook this no-fuss roast to flavor perfection:

Let the 5-rib rack come to room temperature before cooking. Preheat the oven to 450ºF. Season the loin liberally with salt and pepper, or a personal favorite, Omnivore Salt.

Place the loin on a rack in a roasting pan with the fat side facing up and place the pan in the middle of the oven for 15 minutes. Rotate the roast so it can cook to an even golden brown color for another 15 minutes.

Turn the oven down to 350ºF. Check the temperature after 20 minutes of cooking – for a beautiful medium cook, the thermometer should read an internal temperature of 135ºF (although, the USDA recommends pork be cooked to an internal temperature of 145ºF).  Once your roast hits 135ºF, take it out of the oven and let it rest at room temperature for at least twenty minutes.  This will allow the juices in the roast to redistribute themselves and the roast will also continue cooking allowing the temperature to carry-over to around 140ºF.

After 20 minutes of resting, slice the roast and simply serve how you see fit.  On a cold January night, the bone-in pork loin is beautifully complimented by a side of creamy mashed potatoes and some crispy roasted brussels sprouts!

This roast serves 5-8 people.

Tip: Always take the roast out of the oven at 5-10 degrees less than the desired temperature to allow for carry-over cooking during the 20 minute resting period.


Roast Turkey with Omnivore Gravy

A simple and delicious recipe from our friends at Omnivore. They recommend dry-brining your turkey, which is made effortless when you use their perfectly balanced Limone salt!


-1 10-12 Lb Heritage Turkey
-2 tbsp Omnivore Limone
-¼ cup chopped sage
-1 stick unsalted butter
-6 cups low sodium chicken stock
-4 tbsp unsalted butter
-¼ cup flour
Omnivore Salt

Most people these days choose to brine their turkeys to ensure a tender juicy breast. It also gives you a little wiggle room in case you forget about your turkey and it ends up in the oven a little too long. Your two choices are either a wet or dry brine. With a wet brine, a salt and sugar solution is mixed with water and placed in a large bucket. The turkey is then submerged in the solution for several days. We prefer the dry brine method for it’s obvious ease in storing the bird. You just salt it and place it in the refrigerator for several days before you plan on cooking it (one day is fine, but we prefer 2-3 days). As a general rule, we use about ¾ of a tsp of Omnivore Limone per pound of turkey.

Loosen the skin under the turkey breast with your fingers. Rub Limone under the breast and all over the turkey. Place on a rack over a sheet tray and store in the refrigerator for up to 3 days. Let the bird come to room temperature and loosely stuff with freshly made stuffing. Combine the sage and butter and rub all over the skin and under the breast as well.

Pre-heat your oven to 500°F, place the turkey in the oven and reduce the heat to 300°F.

Roast your turkey until an instant-read thermometer registers 150°F in the breast and 165°F in the thigh, about 3-4 hours. Then, let  the turkey rest  for 30 minutes before carving.

While the turkey is resting, simmer the turkey neck in the stock until you have 4 cups. Discard the neck.

For the gravy: make a roux by melting butter over low heat in a small pan, add the flour, and cook for 3 minutes and cool.

While the turkey is resting, remove it from the pan to make the gravy. Pour off any drippings and try to remove as much fat as possible, then place the roasting pan over medium heat. Add the dripping back to the pan along with the stock and bring to a simmer. With a whisk try to scrape up any bits stuck to the bottom of the pan, add the roux whisking constantly. Simmer the gravy until it has thickened to your desired consistency. Season with Omnivore Salt to taste.

Sausage Stuffing with Fennel, Apple and Omnivore Salt

We love this Italian take on traditional stuffing from the team at Omnivore Salt!

2 loaves country white bread
2 sticks butter
½ cup chopped sage
3 Lbs sausage
2 cups chopped onion
2 cups chopped celery
2 cup chopped carrots
2 cup chopped fennel
2 bay leaf
2 apples grated
2 cups stock
3 eggs
1 bunch parsley roughly chopped

To prepare the croutons (plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with some sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325°F oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes, until nice and soft. In a large pan, cook the sausage over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Grate the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste with Omnivore Salt. Add the eggs, the stock and some parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350°F for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

Goat Stew with Denver Ribs

Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal.

Serves 4

2 pounds goat Denver ribs, cut in half
3 big carrots
2 celery stalks
6-8 fingerling potatoes
2 chili peppers, kept whole (depending on your preference for spice you can add more or leave out completely)
1 large onion
4 garlic cloves, smashed
2 Tbsp olive oil

Chop all veg to same relative size, large dice

Braising Liquid
Chicken stock
Apple cider, get the good stuff, unfiltered (half stock- half cider up to ¾ the way up the pot)
2 tbs apple cider vinegar
2 tbs mirin
Anchovy paste (1-1.5 tsp)
Tomato paste (1 tbs)

Braising Spices (to taste)
Bigger amounts:
Sweet or smoked paprika
2 Bay leaf

Smaller amounts:
Onion powder
Garlic Powder

1. Preheat the oven to 325°F.
2. Take out the goat Denver ribs, pat dry and rub with salt and pepper. Rest, allowing the goat ribs to come to room temp.
3. Chop all vegetables to a large dice.
4. Sear the goat ribs at med-high temp in a Dutch oven with a little canola oil until browned. About 3 min each side. Take out and set aside.
5. Add 2 tablespoons of olive oil and reduce heat to medium. Add onion, carrot, celery and sauté until softened and slightly translucent, then add garlic, and cook another minute more.
6. Add chili peppers, anchovy paste, and tomato paste to the vegetables and mix well. Add mirin and stir to cook down.
7. Take the vegetable base out and set aside, add the goat back (so it’s closest to the bottom). Then arrange veg back around the goat. Put all back on the stove on medium heat.
8. Add all spices, then the stock, cider, and cider vinegar until the liquid covers ¾ the way up the vegetables and meat. Bring to a simmer.
9. As soon as it’s simmering, cover and put in the oven. Cook for 40 minutes, add potatoes, cook for 45 more minutes.
10. When done, take the goat and veg out and set aside to rest.
11. Cook liquid on stove down a little more to thicken.
12. Option to pull the goat off the bone before putting back in liquid or leave it in big pieces on the bone.


Roasted Leg of Lamb with Potatoes, Apples, & Citrus

We love hearing from our network of chefs!  Recently, Ryan DeNiccola, Executive Chef of chi Spacca wrote us about his experience with our Navajo-Churro lamb.

I enjoyed the Navajo-Churro lamb legs.  They ended up being fantastic.  I loved the richer, gamey flavor they had.  We de-boned them, rolled into a roast, slow roasted in the oven, and finish on the grill with pecorino polenta and rosemary lamb jus.  The wine dinner customers loved it.  It’s a great story to tell, too!

Ryan’s recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill.


1 5-7 lb lamb leg
1/2 lb fingerling potatoes
2 medium apples
2 lemons
1 orange
Freshly ground black pepper
Kosher salt
2 cups white wine


  1. Zest the lemons and cover the leg with the zest.
  2. Season meat liberally with salt and pepper.
  3. Slice the potatoes, apples, and citrus and arrange the slices so the leg is covered from top to bottom.
  4. Wrap tightly with foil and place on a baking sheet.
  5. Allow 24 hours to marinate in the refrigerator.


  1. Remove from the refrigerator 2-3 hours before roasting, allowing the leg to come to room temperature.
  2. Pre-heat oven to 250°F.
  3. Unwrap the leg from the foil, and place back on the baking sheet or in a roasting pan if you have one large enough.
  4. Add the fruit and juices from the marinade to the pan. Pour one cup of wine into the bottom of your pan and tent the leg with foil.
  5. Place the leg in the oven and reduce temperature immediately to 200°F.
  6. Roast the leg for 5-6 hours keeping a close watch. When the bottom of the pan is dry add the second cup of wine.
  7. Once the leg reaches an internal temperature of 120°F remove from the oven. Turn the broiler on to high. Allow a few minutes for your broiler to heat up then place the leg uncovered back in the oven to brown.
  8. When the meat reaches 130°F internal temperature remove from the oven, and let rest for 15 minutes.
  9. Slice against the grain & serve.

Goat Chili

Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!

Serves 4

1 cup kidney beans (PRO TIP: I used dried beans, soaked overnight, and cooked until tender. I strained the beans and reserved the cooking liquid to add to the chili later.)
2 Tbsp. vegetable oil
1 medium onion, dicedgoat chili
1 Tbsp minced garlic
1 carrot, peeled & sliced thin
1 lb. ground goat
2 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. paprika
1 tsp. dry oregano
pinch of red pepper flakes to taste
1 15 oz. can crushed tomatoes
¾ cup broth (or the soaking liquid from the beans)
1 Tbsp. cider vinegar
1 green bell pepper, chopped
sour cream, cheese, jalapeños (optional, to finish)

In a large pot, heat oil over moderately low heat and cook the onions in it for 5-10 minutes, until softened. Add the garlic and carrots and cook for one minute. Raise the heat to medium and add the goat, stirring and breaking up pieces until no longer pink, about 8 minutes.

Add the chili powder, cumin, paprika, oregano, and pepper flakes and cook for another minute.

Add the tomatoes, broth (or bean cooking liquid), and cook covered for 30-40 minutes. Add the bell pepper, beans, and salt and pepper to taste. Simmer for an additional 15 minutes until the peppers are tender.

Top with garnishes and enjoy!

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