RECENT FROM HERITAGE FOODS USA


Freyja & Susan's Heritage Turkey 2015 Heritage Turkey Photo Contest

A huge “Thank You” to all participants for sharing your holiday feast with us! We are thrilled to announce the winner of our 2015 Heritage Turkey Photo Contest! Each family submitted photos of their Heritage Thanksgiving Turkey for a chance to win an 18-20lb Heritage Turkey for Thanksgiving 2016. Our inbox was flooded with your […]

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wagyu ribeye What is Wagyu Beef?

The name Wagyu refers to any Japanese breed of beef. Kobe is a type of Wagyu, as is Mishima. For the past decade Heritage Foods has sourced Akaushi, a spectacular breed of Wagyu, arguably the most intensely marbled beef breed in the world. Akaushi is the Japanese Red Cow, a national treasure in Japan….

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Ode to a Great Year & A Look to the Future!

HAPPY NEW YEAR! For the first time in the history of Heritage Food USA, I feel as if we are not part of a revolution, but part of a genuine, mainstreamed movement. Everywhere we look we see genuine farm-to-table restaurants, a new wave of artisanal bakers, pasta makers, cheesemongers, and truly knock-out coffee shops and […]

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heritage turkey Happy Thanksgiving!

  Thanksgiving is right around the corner, kicking off the winter holiday season. For us Thanksgiving is about sharing a meal, creating memories with loved ones. We are proud to help you bring friends and family together to celebrate over a feast of rare and heritage breed foods. At the core of our business we […]

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Heritage foods USA Turkey Sicilian Heritage Turkey

orn and raised in Sicily, Saro di Liberto, is no doubt one of the best chefs we have ever met. As is the tradition with most true Italian recipes, his recipe for turkey is very simple. Saro believes that with meat of this caliber, you should treat it lightly and let it do most of the work for you. He would never brine! Enjoy!

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Twig Farm, Goatober Twig Farm

Twig Farm Cornwall, VT   Michael Lee and Emily Sunderman run Twig Farm, a goat dairy specializing in farmstead cheese in West Cornwall, VT. The herd of about thirty-five Alpine goats spends their days grazing on pasture and enjoying fresh hay. The dairy has won many awards for aged raw milk goat cheeses, which Michael […]

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