A Closer Look: The Heritage Turkey Project

Heritage Foods USA is proud to process over 10,000 heritage breed pigs a year, hundreds of lamb and goat, and even a few whole head of beef — all nose to tail, ensuring that every part of the animal is used. Through sales and commerce we are ensuring the preservation of rare breeds, farmland and independent farmers.  But year after year it is the Heritage Turkey Project that remains our most important intervention into the American food supply. For one, Frank Reese and his turkeys truly are one of a kind — no one breeds poultry better than Frank who stays true to 19th century Poultry Standards of Perfection. His rare Standard Bronze, Bourbon Red, White Holland, Black, Narragansett and Slate are renowned for their taste and are slowly becoming a larger part of the national food supply on Thanksgiving. We believe that we should eat less meat but that the meat we eat should be the best — no product better communicates embodies that idea than our Heritage Turkeys. Frank’s birds are pasture raised on the Kansas prairie and are never fed antibiotics. Intense, dark and rich with a steakish, balanced flavor and distinctive finish, heritage turkeys are unlike regular turkey in every way.



About Patrick Martins

Patrick Martins was born in New York City's Mount Sinai Hospital on February 10th, 1972 and has lived in the city ever since. Patrick received a Masters' Degree in Performance Studies at New York University's Tisch School of the Arts. Patrick is a founder of Slow Food USA, Heritage Foods USA, Heritage Radio Network and the New York City Trivia Game.