Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]
RECENT FROM HERITAGE FOODS USA
Thank you, Gwen LA for this amazing recipe!
Prep time: 10 minutes
Plus 30 minutes for resting pork
Cook time: 4 hours
It’s always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!
It is the time of year again when new life begins on the farm! (click on the image below to start the video) These are the breeders that will continue on the purebred heritage lineages at Good Shepherd Poultry Ranch in Lindsborg, Kansas. Every November since our first year we have had the great honor […]
Fatted Calf bacon is a bacon milestone. This is old-fashioned bacon at its finest, beginning with superior Heritage pigs, and then dry cured with brown sugar, sea salt, and a bit of cayenne – but it’s not too spicy, just well-balanced, and it is smoked over four kinds of wood, two fruit woods and two hardwoods — cherry, apple, mesquite and alderwood — to further balance the smoky flavor….
Twenty years ago, the bulk of American charcuterie was cheap, commodity product. You could get a domestic prosciutto in a supermarket for half the price of Prosciutto di Parma. More recently, charcuterie in the United States is following the same trend we have seen with wine, beer, cheese, and bread. The talent chain is expanding […]
Pork chops are our life, or so it seems. Among all of the wonderful things we sell (and eat) here at Heritage Foods HQ in Brooklyn, our Porterhouse T-Bone chop remains No. 1 with our customers and is the in-house go-to favorite. We got our start selling pork, and no matter the rainbow of gorgeous […]
Angelo Garro of Michael Pollan’s The Omnivore’s Dilemma; spice provider to Alice Waters, Francis Ford Coppola and Werner Herzog; friend to Heritage since the beginning. Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon. Growing up in Sicily he learned the wonder of herbs like the wild […]
In the spirit of #ThrowBackThursday, we thought we would rewind back to a few weeks ago when Team Heritage brought the #ProsciuttiForTutti tour to the San Francisco Bay Area. It was a whirl wind four days visiting restaurant and chef partners both old and new, attending the Good Food Awards – the Oscar’s of the […]