Once you try these lamb hearts, you’ll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish….
RECENT FROM HERITAGE FOODS USA
Cesare Casella is an iconic Chef and Salumiere renowned for his authentic Tuscan cuisine. Chef Casella became legendary in New York City’s restaurant scene with the opening of Beppe several decades ago, delighting diners with new standards of Italian fare in America. Chef Casella is truly a master of his trade. Cesare grew up working […]
We sat down with Thomas Odermatt to get the inside scoop on on his family’s Swiss butchery legacy – a legacy Thomas is continuing today. With access to 4 generations of experience based knowledge, Thomas has become one of America’s foremost butchers. He relies on traditional techniques to produce these specialty roasts, which pack uniquely […]
According to the American Wagyu Association, only four Japanese breeds are truly considered Wagyu: Japanese Black (the predominant Wagyu exported to the U.S), Akaushi (also known as the Japanese Red Cow), Japanese Polled, and Japanese Shorthorn. In Japan there is strict regulation on labeling and export of this prized livestock – even in Japan true […]
This recipe for roasted heritage goose comes from Frank Reese himself. Frank raises our Heritage Turkeys and is considered the godfather of American heritage poultry.
Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!
So simple, so versatile – easily our favorite winter side dish.
Relatively inexpensive and packed with nutrients, they are a great way to support an independent farmer during the slow winter season. For this recipe we suggest any combination of potato, sweet potato, onion, leek, rutabaga, parsnip, beet, and sunchoke.
Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.
When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.
The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker.