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 […]

Continue reading...

Cesare Casella Buglione, Italian Lamb Pot Pie

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.

Continue reading...

2016 Farm Tour

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 […]

Continue reading...

Meet the Folks at Paradise Locker Meats

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 […]

Continue reading...

Roberta's Pizza Ribs Roberta’s Style Ribs

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.

Continue reading...
Page 8 of 31« First...678910...2030...Last »