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The Perfect Heritage Porterhouse

This from our friend and in-house scribe Mike Edison:

“Check out these pics of the perfect Heritage porterhouse chops. This was the biggest one I ever saw, probably about 17 ounces, and two inches thick. I used the method Zack from Carnevino told me about — you gotta cook it in two shots, and even though it is as thick as a phone book, I nailed it, perfect medium in the center, perfect salty crust without incinerating it. Had it with collard greens I wilted in the pork fat and my favorite Rioja which they sell at my local steak house for three times what I get it for at the bottle shop.”

A reminder to all of our friends who want to “nail” a pork chop, Zack Allen at Carnevino says, “We let it come to room temperature, then we cook it to 90 or 100 degrees, just mark it on both sides and sear the fat cap a bit, then we let it rest for as long as we can – it might go up another 10 – 12 degrees just resting. The key is not trying to cook it all at one time. The second time it goes on a higher section of the grill and we finish it off… we get it to our medium rare.”

Mike adds: “Zach’s idea of hitting it twice is brilliant. I cook in an iron skillet and it’s not easy to cook a steak or chop that thick…this is the perfect pork chop hack. I sear it and then finish it in the broiler. Not for nothing, this is the best tip I ever got.”

Help Us Protect the Healthiest, Most Ethical, and Tastiest Meat Available!

Dear Heritage Foods Supporter,

It has been a tremendous year for Heritage Foods, heritage breeds, and heritage farms.

With success comes challenges: Right now there is a movement in the commercial food industry to change the definition of the word “heritage,” and attempt to lay claim to the very thing that has defined us and sustained our farmers since we began selling heritage breeds in 2001.

It’s funny that “heritage,” a word that meant little to big business when we started, is suddenly so appealing.

The definition of “heritage” is simple, and tied to a proud history:

HERITAGE livestock and poultry are purebred genetic lines that can be traced back unchanged to an original herd or flock prior to the beginning of industrial farming.

There is no such thing as a new heritage breed. We understand trendy marketing, but “heritage” means something significant to us, to our farmers, to our customers, and to our industry.

As we look to 2018, we will continue to fight for genuine heritage farms and breeds.

It’s important to remember that when our partner farmers originally decided to raise heritage breeds, they were taking a huge risk. Traditionally, the only established, secure, and reliable sales outlet for farmers was the commodity market — venues like commercial supermarkets and the fast food industry — which pays pennies on the pound for product and demands the very worst of industrial farming protocols just to make a profit.

By committing to heritage breeds and slow, traditional farming practices, our farmers have become entirely dependent on those who understand the value of genuine heritage breeds. Call it community-supported-agriculture, or chef-supported-agriculture if you like, but at its heart Heritage Foods is a network of hardworking American family farmers who believe in your right to the healthiest, most ethical, ecological, and tastiest food imaginable.

By buying certified heritage you can be certain that not one penny goes to industrial farming. Your continued support ensures heritage breeds gain in strength, numbers, and importance in our national dialogue on food.

We are always on the lookout for new and exciting culinary adventures — especially in the charcuterie world and with our oven-ready creations — but our brand is based on time, tradition, history, and respect. That is the true meaning of heritage.

We hope to hear from you early and often in 2018!
Thank you for your support.


Patrick Martins


One of the best things about making big dinners is having leftovers for lunch the next day.

Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you have to do is chop some potatoes and onions and peppers and have at it (you can always find a recipe online if you don’t feel like free-styling)… with lamb you can add a bit of curry, and it still goes great with eggs or just on its own.

Doing unexpected things with the leftovers is the hallmark of a great chef. Ham sandwiches are great, of course, but how about whipping up a cordon blue? And if that ham has a bone-in, you are looking at the beginning of some great soup.

Here’s an easy tip: pretty much all leftover meat is good on pizza.

Here is another: pretty much all leftover meat is great in a taco.

Leftovers are definitely an art form in themselves. But as ever, it all starts with the ingredients!

When is a Ham Not a Ham?

When it is a classic, Heritage maple sugar-cured ham it is so much more than a ham that the old descriptors no longer apply.

This is a holiday waiting to happen. This is the thing that brings families together. This is the thing that puts smiles on faces. This is wholesome, pasture-raised, maple-cured ham, the cornerstone of American cooking, loved universally as a centerpiece for a holiday meal, casual dining, or as the main ingredient in an iconic ham sandwich.

The Heritage maple sugar-cured ham is a stone cold classic, any time of year. It is your Christmas ham, but we won’t look twice if you enjoy it on a Fall night or summer picnic.

These hams are already cooked so they are ready for eating, but a little heat will help bring out the delicious juices of the heritage meat. You can add a family favorite glaze, or stud it with cloves, cover it with cherries and pineapples — there is no spice or seasoning this delicious ham won’t welcome.

So… when is a ham not a ham?? OK, so it’s a trick question. But our customers agree, that after tasting Heritage ham, those other, ham-shaped objects in the supermarket just don’t make the grade.

The Magic of the Porchetta

The magic of the porchetta, the old-world roast perfected by third generation artisanal butcher Thomas Odermatt, is that it makes everyone look like a genius.

This oven-ready roast is a taste epiphany that only old world techniques can create: skin-on belly is wrapped around the center-cut de-boned loin roast, and generously seasoned throughout. The porchetta is perfectly seasoned with garlic and fresh herbs, and sourced from our elegant, luscious and smooth Berkshire pork. All you have to do is put it in the oven.

Truly, there is not much more to it than that. And then watch your guests ooh-and-ahh over your great taste and magnificent technique!

Let the Turkey do the Talking, and Other Lessons from the Heritage Holiday Table

The story of how your holiday dinner got from the farm to your plate is one of the best you will ever tell. And the truly fantastic part is, it’s all true.

When it comes to Heritage breeds — of pork, of lamb, of beef, you name it — each meal is only the last chapter in a culinary epic. Our Red Wattle pork, for example, comes from pigs that once were staples of New Orleans stockyards and were once nearly extinct as industrial farming took over and cyncically favored only select breeds of genetically engineered pigs. Now Red Wattles are a favorite of knowledgeable pork lovers, saved by aware diners and discerning chefs.

Our Tunis lamb can be traced back to Bible times and were once shepherded by George Washington and Thomas Jefferson. The ancestors of the cows that produce our Wagyu steak were originally flown to Texas on the same kind of luxury plane that is favored by touring rock bands.

Not only that, when you are eating Heritage meats you are celebrating biodiversity, supporting family-owned independent farms, and continuing a legacy of traditional American farming that stays far away from antibiotics and hormones and commercial farming practice.

And you can boast that our meat is the very same stuff being prepared at Gramercy Tavern, Del Posto, and some of the best restaurants in NY, LA, and San Francisco, championed by visionary food stars like Alice Waters and Mario Batali!


The Heritage warehouse in Brooklyn is always a beehive of activity, filling orders, taste-testing, talking to our customers, always on the look-out for new treats and rarities, but holiday time is like no other. Gearing up towards Christmas and New Year’s, everyone here is mad to throw dinner parties, cocktail soirees, and to never show up empty handed at the non-stop holiday fiestas that are part of life during the holidays!

Here, quickly, a survey of what Team Heritage is taking home with us, almost on a daily basis!

Mike: “The pork tenderloin is money in the bank for a sophisticated dinner party… the filet mignon of Heritage pork, complete to prepare with a few aromatics – rosemary, sage, thyme – makes the house smell great. Everyone is always impressed.”

Catherine: “The Porchetta! I love the combination of textures… it is so easy to cook and makes me look like a genius. Greatest centerpiece EVER!”

Patty: “I always take home bacon. But when I’m REALLY having a party, I love the Heritage strip roast. That’s dinner for eight. I roast it whole in the oven, it’s marbled and delicious and you just put it in the oven… you don’t really have to do anything.”

Elizabeth: “I always take home the ground beef… but if I’m going to a party, Casella’s prosciutto. So easy, so good.”

Patrick: “I like to bring a duck to a party. People will cry FOUL! But after I roast it for them I am their hero for life.”


A turkey is no better than the farmer behind it.

Long-time Heritage customers know that we got our start selling Frank’s turkeys, raised traditionally and responsibly on his Good Shepherd Farm and our relationship with him remains the cornerstone of our business.

Frank is a true hero of the Heritage food movement — he is the first and only sustainable commercial farmer to receive certification by the American Poultry Association for his birds as purebreds, standards that were set in 1873 — and he has been featured in publications ranging from the New York Times to National Geographic. His story is the Rosetta Stone of sustainable farming, and the reason why when it comes to meat, the word “heritage” is synonymous with “heirloom.” Good Shepherd turkeys are the oldest line of turkey in America, 100 percent antibiotic free, and pasture raised on the Kansas prairie.

“The biggest thing this year,” Frank says, “is that we’ve added two new farms to raise turkeys this year to meet a bigger demand. We never seem to have enough — hopefully this year if everything goes well to have twice as many turkeys as last year. But it’s still a drop in the bucket — our four farmers are going to raise what one big commercial plant will do in a week.

“But here are more and more people who want our birds — Some people who have had Heritage birds have tried to find something else, but they always come back.”

And it’s true, once you have experience the true taste of a Heritage bird, one that hasn’t been juiced with salt water and flavor enhancers, one that has been raised naturally and allowed to roost and roam and mate naturally, you will never look at another supermarket bird the same way.

Heritage turkeys are available now for Thanksgiving delivery. Isn’t it time you became part of this great tradition?

Restaurants Celebrate Goatober Too (by Emily Pearson)


Echoing Patrick’s sentiment in last week’s blog, I want to thank all of our supporters for helping to make October 2017 another exceptional #GOATOBER.

We couldn’t have done this project without our fearless home chefs. And we REALLY couldn’t have moved 150+ goats if it were not for our adventurous and tireless chefs. This year more than 40 restaurants participated in Goatober around the country and #NoGoatLeftBehind crossed the Atlantic Ocean again this year to the United Kingdom, The Netherlands and Ireland thanks to our friend James Whetlor at Cabrito Meat. And did we mention that next year we plan to have an international Goatober event here in New York featuring chefs from London and Amsterdam? While Goatober may be winding down for this year, Team Heritage is continuing to eat our way through New York City tasting as many ragus, curries, chorizo, birria, loin, confits and salads as we can. And thanks to a few especially dedicated chefs, Colonie in Brooklyn and The Fat Radish on the Lower East Side will continue to have goat on the menu for a few more weeks!

Check out some of the dishes we have tasted below. We put together a near complete roundup of Goatober Season 7 dishes – and photos!

B&B Ristorante, Las Vegas – rigatoni with goat ragu and pecorino fiore sardo
Babbo Ristorante – crispy goat confit
Barcino – house-made goat chorizo and goat cheese baked in a tomato Aleppo pepper sauce with a slow poached egg and mint-cilantro
The Breslin – curried goat
Calistoga Kitchen – spicy Heritage goat bolognese cavatelli with parsley, parmesean, calabrian chili, breadcrumb; roasted Heritage goat with sumac yogurt, roasted carrots, pears, almonds, arugula, chimichurri
Colonie – cavatelli with saffron, braised goat, breadcrumbs, chili threads
Egg – country captain breakfast with poached egg
The East Pole – heritage goat stew with roasted garlic crostini
El Vez – jerk goat burrito, spicy habanero and mango salsa, farro brown rice, black beans, & cotija cheese
The Fat Radish – Heritage goat loin, glazed root vegetable, kennebec potato puree, natural jus
Freeman’s – slow braised goat in coconut milk and 3 week fortified goat stock with curry braised Thai young coconut and forbidden rice poached in goat stock with lop Chong.
Gramercy Tavern – goat meatballs with cauliflower, pine nuts, pickled chiles
Gran Electrica – Cabra-chetta: goat loin, saddle and belly wrapped and stuffed with a goat chorizo and pepita seeds, under a bed of black bean and pasilla de Oaxaca puree with a side of guasontle, mint and cilantro; Birra: spicy goat meat stew; Tacos de Cabra: seared goat meat tacos with a flight of salsas (goat jus, goat liver mushroom salsa, salsa cruda) served with tortillas.
Hominy Grill – braised goat shoulder sandwich with shaved red onions, arugula, and a tomato basil jam on french bread; goat-chetta served with tomato pudding and collard greens; goat neck and hominy stew
Huertas – goat chorizo
Lupa — bibb lettuce salad with goat confit, buttermilk vinaigrette and crispy shallots
Maialino – pappardelle with braised goat, olives and grana
Marta – goat sausage and roasted fennel pizza
MWells Steakhouse – grilled heart skewer, stuffed saddle, braised shoulder, seared liver, chestnut pappardelle, matambre stuffed leg, crown roast
Otto – pappardelle with Heritage goat ragu
Park Avenue Autumn – goat cavatelli with ricotta
Quality Meats – goat cassoulet
Sorghum & Salt – goat ragu made with ricotta gnocchi, South Carolina tomatoes, collards, chili, and parmesan
Union Square Care — goat gyro + goat ragu pasta with Swiss chard, squash, and capra sarda
Untitled – braised and grilled goat with roasted eggplant, cherry tomatoes and a homemade pita

-Emily Pearson


True carnivores don’t stop at the top-of-the-line, priciest cuts, they know that some of the greatest pleasures run deep.

Even casual gourmands can be found picking at some pig liver country pate at their local bistro, or even getting a bit recherché with the fois gras or some delicately prepared sweet breads. But for those uninhibited gastronomes for whom big flavors are the name of the game, liver, kidney, tongue, and heart are all as prized as any ingredient.

Offal may need a little more finesse in the skillet than say cooking a steak, but Heritage goat and lamb, especially, offer incredibly profound treats — we love lamb’s liver cooked in sherry and served with garlic mashed potatoes, hearts braised or grilled with chimichuri sauce, and of course, the classic kidney pie.

Europeans have known these secrets for years, but even the more timid Americans are catching on that eating off-cuts is the key to truly sustainable, nose-to-tail dining, and discovering a brave new world of bold flavors that pair with rustic Old World wines, and, especially in colder months, are a cherished as part of the feast. As with so much of the food world, what’s old is new again!

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