RECENT FROM HERITAGE FOODS USA


Spring Lambing

  Young Tunis lambs at Tamarack Vermont Sheep Farm bask in the warm spring sun. Farmers affectionately refer to the birthing of baby lambs as ‘lambing’. Early spring is the traditional time for lambing, giving the young lambs time to fully develop before the challenges of winter set in. In the winter lambs are kept […]

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Heritage Foods USA at the United Nations

We are most at home with our boots on while visiting farms, but we’ll clean up our act when the occasion calls. This past weekend we shined our shoes and donned our best for one of the most exciting invitations we’ve received. We were off to visit the United Nations!   UN Photo/Yubi Hoffmann  Heritage […]

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Sourwood Honey

  “Well,” said Pooh, “what I like best,” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.” ― A.A. […]

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BBQ Brisket BBQ Brisket from Mark in NY

Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.

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