Frank has become an icon of American farming and has been featured in publications ranging from the New York Times and the Wall Street Journal to National Geographic and Playboy. His story is the Rosetta Stone of the sustainable agricultural movement. He is a hero in the renaissance of American farming….
RECENT FROM HERITAGE FOODS USA
Where to go in Nashville for dinner? City House, Rolf and Daughters, Prince’s Hot Chicken, Robert’s Western World, Arnold’s, Little Octopus, Pinewood Social, Bolton’s, Dino’s, Martins BBQ?
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 […]
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.