One of the most exciting things happening here at Heritage in the New Year is our newly-forged relationship with Cesare Casella, master Michelin-starred chef, the Dean of Italian Studies at the International Culinary Center and celebrated restaurateur….
Edwards Prosciutto-Style Ham
This is a dry-cured ham that boasts the signature flavors of Surry, VA, where hams have been produced for 90 years by the Edwards family. Sam Edwards painstakingly salts, smokes and ages Berkshire hams for 400-600 days. As our hams pass through the Spring, Summer and Fall rooms of the Edwards facility, they acquire a depth of flavor that is second to none.
One 3.5-4lb piece $135
Broadbent Prosciutto-Style Ham
New-World and Old-World collide in this fresh example of Heritage cured ham. After over 100 years, Broadbent boasts a pasture-raised heritage product line and the results are a lighter, sweet and salty American prosciutto. Perfect with summer melon or on home made pizza! One 2.5-3lb piece $99
One 2.5-3lb piece $99
Fourth-generation ’nduja artisan Antonio Fiasche crafts his specialty in Chicago, where his family has run Ristorante Agostino for 32 years. Antonio was introduced to us at the 2016 Good Food Awards, honoring America’s great artisans. His ’nduja is sweet up front, followed by a subtle but uninhibited heat. We guarantee you’ll find this traditional Calabrian spread an unexpected and unforgettable, bold delicacy.
Three 6oz packs $36
This Salame di Felino is made in the Emilia-Romagna-style from the western part of the Province of Parma, most notably known for their prosciutto and Parmigiano Reggiano. It has a mild taste and buttery finish with distinct marbling throughout. This no frills porky salami is soft with creamy sweet fat. Nello’s Specialty Meats, one of Pennsylvania’s great curemasters, is a community fixture that processes and cures for dozens of farms locally.
Three 8oz packs $39
Easy Entertaining Package
Receive all 4 of the heritage cured meats plus a well-rounded Soppressata Salami with notes of black pepper from Underground Meats in Madison, WI.
Easy Entertaining package $175
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!
There aren’t a lot of tricks for making a great roast. But we wanted to share with you one of our favorite methods of cooking a pork tenderloin, not only a house favorite here at Heritage but a never-fail crowd pleaser. When done right it is as elegant as filet mignon, the perfect foundation for dinner parties or just a date for two….
Dozens of varieties of chickens, ducks, geese, pigs, and cows are on the endangered species list as a direct consequence of industrial farming and food conglomerates. Because these are livestock and poultry, we don’t see them in the same way as we do more exotic animals in nature.
One of our favorite products and a true crowd pleaser is the 3-4lb. bone-in pork loin, also known as the 5-rib rack. Delicious roasted whole or cooked as separate chops, this versatile cut can be enjoyed with varieties of vegetables, sauces, and chutneys! Here’s a simple guide on how to cook this no-fuss roast to flavor perfection…
This recipe comes from Danny, a long time customer, adventurous cook and charcutier. If you like this recipe check out his Three Day Cured Sweet Pork.
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.