Long-Aged “Prosciutto-Style” Ham When we first started buying whole heritage pigs for our restaurant accounts and home chefs we didn’t know that hams make up 30% of the body weight of the pig. When we looked at our profit and loss statement, we realized that unless we found a great outlet for hams, we would […]
RECENT FROM HERITAGE FOODS USA
From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat.
A delicious rabbit recipe that serves four!
Butter, garlic and rosemary make this roasted rabbit and delicious treat!
The 2016 Heritage Foods USA Farm Tour kicked off May 4th with a historic meeting at the Memphis airport headlined by a 15-passenger van, which was at the ready for a 5-day chef tour. Since 2005, an annual farm trip provides the chance for chefs and curemasters to meet the people and animals behind their […]
In 2004, our founder Patrick Martins walked up a dirt road in Trimble, Missouri to meet the Fantasma family for the first time and discuss the possibility of working together. Mario, Teresa, Lou and Nick opened the doors of their facility to Heritage Foods and processed 5 Tamworth pigs raised on Metzger Farm, which were […]
Roberta’s Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don’t have a smoker we recommend using this sauce on simple low and slow grilled ribs.
“As promised, I’ve included the delicious (best lamb I’ve ever tasted) recipe by Janet Fletcher, who is one of my heroes. I made this dish with your ground lamb processed for Tamarack Vermont Sheep Farm. I served the lamb and yogurt meatballs over egg noodles and went wild over the flavors.
Once you try these lamb hearts, you’ll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish….
Cesare Casella is an iconic Chef and Salumiere renowned for his authentic Tuscan cuisine. Chef Casella became legendary in New York City’s restaurant scene with the opening of Beppe several decades ago, delighting diners with new standards of Italian fare in America. Chef Casella is truly a master of his trade. Cesare grew up working […]