Newman Farm – Myrtle, Missouri:
From the air, Newman Farms, in south central Missouri, in the heart of the Ozarks, looks more like a pioneer settlement or a holiday camp than any sort of commercial pig farm. Wooden huts are scattered across green fields like bungalows, where contented Berkshire pigs live their lives, happily on-pasture. It’s an idyllic image, far from the modern machine that is industrial pig farming. Newman Farms smack of an America gone by, the best of family farming, enlightened by the humane and thoughtful practices of loving farmers, and a world increasingly concerned with the source and safety of their food.
David Newman is both a farmer and scientist. “The farmer came first,” he laughs. His degrees are in animal science, and he holds a Ph.D in meat science and muscle biology, focused on meat quality. “As I became a scientist and involved in education, I applied what I was learning to understand what we could do better. As a farmer, we look outside the animal, but as a scientist we look inside-out, and when you can understand what that means, what the metrics are, and how to best raise and breed and feed, how to make our product better, you can apply that every day.
“I got my start through my family. My grandfather was a farmer. My parents were a family of hog farmers, but primarily in the commercial pig business. In the 1980s my parents raised pigs in confinement. There were some very challenging economic times for everyone in production, and we realized we were going to have to do something different. In the 1990s my parents decided they wanted to go back to their roots. We were going to have to be very large to be successful in the commercial sector, and my father decided we should focus on quality. We changed our genetic program and our nutrition program. We became certified humane. We never confine any animals — ‘everybody’ has pasture access — and we chose to focus on Berkshire pigs for their quality.”
Berkshires were the favorite breed of British royalty, and were first introduced to the New World in 1823. Since then, Berkshire bloodlines have remained exceptionally pure and have become a mainstay favorite of chefs and diners, legendary for their exceptionally bright pork flavor and thick, delicious fat cap. And if anyone were to question their excellence, just ask David, a real-life doctor of meat studies.
“It’s not a matter of opinion!” he insists, passionately. “It’s a scientific fact that Berkshire pigs are better! There are other breeds that taste great, the mangalitsa, for example, the loin is great, but they are excessively fat, I mean horrendously fat! A chef might only get 35 pounds of meat for every 100 pounds of hog. The Berkshire pig is fat, but the fat is very high-quality, that great curly white fat, that makes great bacon or charcuterie, the ratio is there. And Berkshires are incredibly consistent — you’ll find other breeds and pigs that are incredible, but as a farmer, can you repeat that every day, thousands of times? I can do that with my Berkshire.”
David lives on the farm with his wife, Kristin, his mom Rita, and his kids, and teaches animal science at Arkansas State, bringing with him what few teachers ever will: a real-world case study, a not-so-secret double life, professor as farmer, farmer as professor. As he says, “There is nothing better than learning from someone who has some skin in the game. I make a living for our family on the farm, and I bring with me when I educate my students. It is the real American dream, American at its best. Our goal is to raise kids on a farm. I was raised on a farm, my wife was raised on a farm, and we want to teach our kids a work ethic, and teach them it is OK to be different. We raise our pigs here and sell them in new york, how crazy is that?”
On a recent trip to the Big City he tore through town visiting the celebrated food palaces that revere nothing more than top-shelf ingredients. For a guy who came up down on the farm, he mingles effortlessly with New York’s best chefs — who seem humbled to meet the guy responsible for putting meat on their tables.
Says David, “Our whole business comes down to this: if the consumer puts it in their mouth and they don’t like it, they wont buy it again. I’ve spent my whole life understanding the livestock business. I’m an expert, but I’m always learning. We’re real working farmers, but we are not afraid to challenge the status quo. We love to be different. If I ever got a tattoo it would be a pig that says QUALITY.”
Lazy S. Farms – La Plata, Missouri:
When you see Red Wattle pork on a menu, what you are seeing is a five-state, fifteen farm network dedicated to raising a storied breed that was once upon a time nearly extinct.
Larry Sorrell is one of the heroes of this story, an avatar of the heritage food movement, a salt of the earth farmer, a true believer who was destined to become the Guardian of the Red Wattle. He is proof positive of the ethos that when it comes to endangered livestock, “you have to eat them to save them.”
In the beginning, back in 2004 when Patrick Martins began Heritage Foods, a market for the Red Wattle was built on handshake agreement with Mark Ladner, then the chef at Mario Batali’s Lupa, who recognized the high-quality and undiminished taste that came from a Red Wattle pig raised on-pasture, chemical free, humanely, using traditional farming methods. The deal with Ladner, and the partnership with Larry and his Lazy S farms, were truly the origins of Heritage Foods.
“We traveled 18,000 miles to get started,” Larry says matter-of-factly about a Heritage Foods Odyssey whose mission was to search out rare Red Wattle sows and collect a viable genetic lineage of this incredible pig whose American legacy goes back to 17th century New Orleans. "When we began, we had two Red Wattle gilts and a boar, and we had to travel all over the United States to start a herd.
“The Red Wattle was on their way to being extinct, we had to rasise ‘em to eat ‘em or they were going to disappear, that’s where it was at. When I started delivering hogs for Patrick, he had just started Heritage. He’s the one that really got the breed going – he got the meat to the chefs. They loved it and it grew from there....
“Now I’ve kinda retired from raising animals, but we have fifteen Amish growers working with us, and I pick up the hogs and pay for them, and then bring them to the processor, Paradise Locker. I drive a tractor trailer and go around picking up three-hundered pounders, fifty head a week. We have farms in Illinois, Kansas, Nebraska, Missouri, Iowa... that’s a lot of traveling, We may have four or five pick-ups every week. You wear out a truck pretty fast.”
Larry, now “pushing eighty,” still does all the driving. “I’ll have to quit sometime but right now it’s going pretty good. The driving is easy. The hard job is you gotta keep fifteen Amish families happy, picking up their hogs, coordinating farmers on the phone, monitoring the size of the animals and making sure we have the right amount— each week we round up fifty pigs. And we’ve been doing it for fourteen years now.”
“When we began,” Patrick says, “farmers were willing to sell their Red Wattle pigs since there was no market for them. Larry went out and helped us begin spreading the word on existing farms, and also got new farmers interested. What Larry has done to promote the Red Wattle breed has literally saved it. Red Wattle is still considered a rare breed by the American Livestock Conservatory, but has been upgraded off their ‘critical list’ to ‘threatened.’
“This is our most powerful statement. People associate Heritage Foods and Red Wattle – no one else sells this breed. We work with fifteen farms and each bite is an epiphany. The New York Times food critic Frank Bruni, in his final article for the paper, wrote that the Heritage Red Wattle country rib at the Brooklyn restaurant Vinegar Hill was one of the best bites of food in his entire career.”
It’s been a long strange trip for the Red Wattle — Legend has it that French colonialists brought the pigs to Louisiana all the way from New Caldonia, so favored were they for their flavor, bold enough to stand up to any local cuisine. Now they are the toast of the town in New York City and gaining popularity across the United States, served in some of the most discerning restaurants, and becoming the go-to pork chop for demanding home cooks.
All talk of animals aside, there are dozens of people involved in bringing thousands of Heritage Red Wattle pigs to market each year, a remarkable consortium of like-minded folks from diverse American cultures, from Larry and his wife Madonna (their nine kids left the roost years ago), to the fifteen Amish family farms who raise these beautiful beasts; the team at Paradise Locker in Trimble, MO, the exalted processor of all this meat; and Patrick Martins, the Pig Man of Brooklyn, who somehow holds it all together. So how does Larry get along with everyone? “Well,” he says, with the coyness of an old-school Kansas farmer, “You can’t work for somebody for fourteen years and not love them at least a little bit.”
Good Farms – just North of Kansas’ Little Apple, Manhattan:
Craig Good inherited the responsibility of maintaining a passel of the finest Duroc breed pigs in the nation from his father who taught pig husbandry at Kansas State. Craig began working with Heritage Foods in 2006 and over the years transitioned his farm to include numerous rare breeds like the Gloucestershire Old Spot and Tamworth which he also crosses with his Duroc to make deliciously marbled breeds with names like Spot-Rocs and Dur-Worths!Craig introduced Heritage Foods to many farmers local to him in Manhattan, Kansas including a talented young lamb farmer and a student who raises pigs through the Future Farmers of America.
Craig maintains his lovely farm with his wife Amy and it is a favorite stop along the numerous chef farm tours taken over the past decade. In addition to pigs, Craig raises 100% pure Angus beef, which Heritage Foods features once a year during grilling season.
Baker Farm – Kiron, Iowa; Meyer Farm – Lawson, Missouri; Halverson Farm – Benard, Iowa; Beiber Farm — Waukon, Iowa;:
When Heritage Foods first started to ramp up production of heritage pigs at our abattoir in Trimble, Missouri, a number of local farmers called asking if they could also provide pigs for the program. The answer, like usual, was yes as long as they transitioned to raising the Berkshire outdoors, a breed that was readily available to them locally. So over the years they started to ramp up production themselves and now provide excellent pigs on a monthly basis. They are also helping to grow the supply of good, clean and fair pigs in the Kansas City market, good news for the local restaurant scene, which has really taken off in recent years.
Doug Metzger and his family – Seneca, Kansas:
Doug Metzger was the first farmer to grow pigs for Heritage Foods and it was he who introduced us in 2005 to Paradise Locker Meats, an abattoir we have worked with ever since. We met Doug and his wife Betty through our original project to introduce rare breed turkeys to the national market and continued to work with him to raise Berkshire pigs and eventually Tamworth pigs, which are considered rare. Doug is a master of agricultural arts and has raised almost everything imaginable over the decades. Doug is a great connector of people and has played a major role in the local ag scene through his diversified farm. Doug is older now and we hope very much that his daughter and son continue to the tradition of farming in the family that was started many generations before. Life Magazine once wrote that Doug’s father had more living descendants than any American – and many of them were farmers.
New York State, New Jersey and Pennsylvania :
Heritage Foods is proud to work with numerous farms like Roaming Acres Farm, Stonybrook Meadows Farm and numerous others who are committed to raising heritage breeds on pasture. Heritage Foods also works with excellent processors like Purdy Foods and Nello's Specialty Meats.
Good Shepherd Poultry Ranch – Lindsborg, Kansas:
2016 marks the 100th anniversary of Master Poultry Farmer Frank Reese’s turkey flock arriving to Kansas, a milestone for American farming, and one more great reason to celebrate Thanksgiving with a Heritage turkey.
Fans of Frank’s Good Shepherd Poultry Ranch turkeys include Alice Waters, who says “These birds are without a doubt the tastiest birds you can possibly serve,” and Mario Batali who proudly claims “I’ve served these birds for my Thanksgiving every year for the past 12 years and always will.”
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 Time magazine. His story is the Rosetta Stone of the sustainable agricultural movement and the reason why the word “heritage” is synonymous with the word “heirloom.”
Frank’s birds are 100 percent antibiotic-free and free-range from the parent stock to the hatching to the harvest. They are not only a model of responsible farming, but also delicious – they bring a character of flavor and juiciness that cannot be matched. They also come with a sweeping history that is as epic as any American Tradition.
THE BIRD BROTHERS
In 1916, poultry farmers with the unlikely name of the Bird Brothers (their real name) won a blue ribbon at a poultry show at Madison Square Garden.
In 1944, the Meyersdale Republican (of Meyersdale, Pennsylvania) wrote that the Bird Brothers’ “success as developers and propagators of the best strains of Giant Bronze turkeys made the name of their firm known in nearly every civilized country in the world. They exhibited fowls at Madison Square Garden for 27 consecutive years, and never without taking blue ribbons.”
Frank’s birds are descendants of the Bird Brothers’ Hatchery turkeys from 1916, a flock that can be directly traced to 1843 and the legendary Boston Livestock Show.
In 1917, the mother of Frank’s future mentor Norman Kardosh – who Frank would meet at a poultry show in 1955, when Frank was just seven years old – received ten Bird Brother Standard Bronze turkey eggs as a wedding present, and passed them on to her son.
Long gone are the days when viable bird eggs were given as wedding gifts (or when there were poultry shows in the center of New York City), but back then, in a country driven by family farms, there was nothing strange about it at all. Norman’s mom had the eggs shipped to Kansas by railcar, where Frank would eventually found his farm. These eggs would be the beginning of a flock of Bronze turkeys that by 2016 would become the only breed of turkey whose lineage could be traced back over 173 years — including the last century in Kansas.
WHY IS THIS LINEAGE IMPORTANT?
In every family, there is pride of history and lineage. This is no different for poultry or livestock. These birds are the progeny of poultry that was bred for flavor.
Norman Kardosh spent his life teaching Frank how to raise poultry responsibly, because he knew he was leaving his legacy to Frank, and he stressed the importance of pure genetics. Norman said, “If you mess them up it will take fifteen years to straighten out... if it’s even possible.”
The Standard Bronze is the perfect bird — flavorful, healthy, and robust — and represents not just a line of genetics, but the farmer’s love and care in breeding the best turkeys in the world. A Heritage turkey is defined as a turkey that mates naturally, has a slow rate of growth, and lives a long time. Heritage genetics are the foundation for humanely raised livestock.
The American Poultry Association is America’s oldest agricultural association and the keeper of the standards for poultry breed identification. Certification by the APA is the only label that matters when it comes to truly “heritage” poultry. Frank is the first sustainable commercial farmer to receive certification by the APA for his birds as purebreds, standards that they set in 1873. Frank is currently the only farmer selling APA turkeys under USDA certification.
By the early 1970s, factory farming would take over, and turkeys became most commonly bred for traits that would genetically deform them and destroy their flavor — namely how fast and how big they could grow. Within twenty years turkeys that were loaded with chemicals to keep them alive and were so top heavy they could not walk had become the norm. In fact they were growing so fast that turkeys became so inexpensive as to nearly bankrupt the industry.
HERITAGE FOODS USA AND GOOD SHEPHERD POULTRY RANCH
In 2001, Slow Food USA Founder Patrick Martins put the Standard Bronze turkey on the Slow Food “Ark of Taste” — a metaphoric vessel designed to highlight agriculture on the verge of extinction — and suddenly found himself in the turkey business as well, launching Heritage Foods USA to help Frank expand and successfully deliver his flock, now numbering around 10,000 birds per year.
Thanks to the success of Heritage turkey sales, the Good Shepherd Institute, a 501(c)3, will break ground later this year. A collaboration with Frank Reese, Farm Forward and Heritage Foods USA, the Institute will work “to promote the preservation of standard-bred poultry in the United States and elsewhere in the world and provide education and research facilities to do so”.
Frank Reese turkeys are now available (for the 15th year) for pre-order for Thanksgiving 2016 directly from Heritage Foods USA, including the Standard Bronze as well as Bourbon Red, White Holland, Black Narragansett, Royal Palm, Jersey Buff, and Slate breeds. Birds deliver via Overnight FedEx on November 22nd. To order, visit HeritageFoodsUSA.com or call (718) 389-0985.
Regarding the 100th Anniversary of the beginning of his flock, Frank says, “We are incredibly proud to have preserved this lineage of America’s best turkeys. Something that started as a handful of eggs — a wedding present! — is now a thriving flock. And to be embraced by Slow Food and so many great chefs has really helped us get our message out to the public: genetics and responsible farming matter. Not just as something fashionable, but where it counts, on the table.”
Patrick Martins adds, “Frank is a real super hero in the poultry business. His farming practices should be a model for anyone who cares about taste and the survival and success of true heritage breeds. We started our business because we believed in Frank, and his birds have really sustained us. It is nearly impossible to compete with his birds.”
Taylor Boetticher of The Fatted Calf in California, one of the largest purchasers of heritage turkeys in America, says, “Promoting the importance of strong genetics is an important national issue and no one exemplifies this plight better than Frank. His turkeys are simply the best.”
Tamarack Sheep Farm – Corinth, Vermont:
Ben Machin grew up in Vermont on a small organic homestead where his family grew their own food, and produced apple juice, apple cider vinegar, and maple syrup. After some years working for the US Forest Service as a Smokejumper, Ben came back to Vermont to study and work on various natural conservation projects. Eventually he rekindled his interest in farming. Raising sheep has been in Ben's blood for generations. His great-grandfather started a Tunis flock in the 1920s and then Ben's grandfather began to work with Dorset Horn sheep for a 4-H project. In 2006, Ben had a conversation with his grandfather, Herb, during Herb's final days that encouraged Ben to dedicate himself to revitalizing the family flock. Grace Bowmer joined Ben in 2008 with a background in architecture, site design, landscaping and gardening. Together they purchased land and built a barn. They were ready to get serious about sheep. The Tamarack Sheep Farm is close to where Ben's parents live and he remains involved in his childhood homestead.
Shannon Creek Farm – Manhattan, Kansas:
Joseph Hubbard is one of the youngest farmers in the Heritage Foods network. Joseph learned the art of farming from his family and raises sheep and goats on the vast Flint Hill pastures around Manhattan, Kansas. The Flint Hills, a band of hills in eastern Kansas stretching into North Central Oklahoma, is a region that is not good for plant agriculture, but ideal for pasture raised animals. This ecological region is where the most dense coverage of intact tallgrass prairie can be found in North America including Big Bluestem, Little Bluestem, Indiangrass, Switchgrass, Prairie Dropseed, and Sideoats Grama. These tallgrass varieties are responsible for producing the tastiest grass fed animals on the planet. Joseph raises multiple breeds of lamb for different reasons: Katahdin for their multiple birth and high growth rate, St. Croix for the natural tannin in their gut that wards off parasites and White Dorper for their muscling.
Clover Creek Farm – Jonesborough, Tennessee:
Clover Creek Farm spans 50 acres of land at an elevation of about 1650 feet. Chris, Ray and Sarah Wilson practice sustainable agriculture but when Chris found the land nearly 20 years ago, the land had been depleted by previous conventional farms and was completely over grown. Chris spent 5 years restoring the land and creek; with a focus on soil recovery and establishing the native grasses so it would be a sustainable farm. Chris was named Conservation Farmer of the Year in 1999 for her efforts. Clover Creek Katahdin sheep graze on native grasses, such as blue grass, and clovers that are abundant in the Tennessee area. They are born outside and spend their entire life grazing with their mothers. Following the motto "farming in harmony with nature," Chris raises her sheep using rotational grazing methods.
Meadowood Farm – Cazenovia, New York:
Meadowood Farms L.L.C. is a 225 acre diversified farm in Madison County, New York. They produce award winning farmstead cheeses from a flock of pasture raised East Friesian sheep. They are also home to a world class herd of Registered Belted Galloway beef cattle.
Veronica Pedraza is a young and talented farmer there who we first met through the famous cheesemonger Anne Saxelby, proprietor of Saxelby Cheesemongers in NYC. Veronica is a great energy for the farm and the animals, which she raises with her trusty dog that protects them from annoying predators.
Long Meadow Ranch – Napa Valley, California:
Long Meadow Ranch Cattle Company is the owner of more than 350 outstanding Highland cattle with bloodlines that include the 2000 Grand and Reserve Champion cows and the 1999 Champion Cow/Calf Pair. The growing operation is based at Long Meadow Ranch's Mayacamas Estate where they maintain bulls and selected cows. The 500-acre farm in Tomales (in Marin County) is home to the mother cow herd. The weaned calves and yearlings enjoy lush Carneros grasses on the 157-acre Di Rosa Preserve along Highway 121 in southern Napa County. Long Meadow is also famous for their delicious wines and fantastic restaurant Farmstead headed by chef Stephen Barber. Housed in a former nursery barn, the restaurant is centered around an open kitchen, family-style dining, a full bar and an authentic farm-to-table menu.
Heartbrand Beef – Texas:
HeartBrand Beef, Inc., is presently producing natural Akaushi meat under rigorous quality guidelines and certified product testing in a source verified vertically integrated production system. Our, program is designed to provide consumers the healthiest and highest quality natural Akaushi beef. These Texas Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso region's revered Akaushi herds that are a National Treasure and protected breed by the government of Japan. HeartBrand Beef Incorporated has respected the deep Japanese traditions and embraced the healthy results of source-verified herd management in a natural environment.
Paradise Locker Meats – Trimble, Missouri:
Mario and Teresa Fantasma are the founders of Paradise Locker Meats. Mario worked in the commodity meat industry for decades before deciding that he wanted something better. So he went to the bank and got a loan to purchase an existing slaughterhouse in Paradise, Missouri, just outside Kansas City. The old plant, which had frequently been used as a local election headquarters, eventually burned down during a curing accident and the Fantasma family was at a crossroads. Would they open a new plant or call it quits and go back to working for the big guys? Thanks to prompting from their two sons, Lou and Nick, Mario and Teresa decided to invest in a new building a few miles away.
We first met the Fantasmas in 2005 and they immediately became USDA inspected (from state inspection) allowing them to ship across state lines for Heritage Foods accounts. Today their operation has expanded from 6 employees to 36 and they are now a Certified Humane facility. They process over 200 pigs a week for Heritage Foods USA as well as lamb and goat seasonally and a few head of cattle. They have won numerous awards for their injection-curing program, are a fixture of the BBQ circuit locally and are growing their retail store as well. Heritage is honored to have grown with them and looks forward to growing more in the future.
Highwood Farm – New York:
Luce Guanzini and Mark Baustian have been raising Boer crosses on their farm since 1994. While neither come from farming backgrounds, Mark and Luce connected years ago over their shared love of animals while pursuing degrees in Biology and Animal Science at Cornell, respectively. Luce now works at Cornell as a Veterinary Technologist.
Breeding at Highwood takes place in November so that kidding occurs mid-April to May. Although Boers are meat goats, Mark and Luce like to keep some dairy genetics in their herd, such as Nubian and Alpine, because they feel the increased milk production is good for the kids. The herd helps maintain the farm’s forest and pastures which would otherwise be seriously threatened by invasive woody shrubs. The goats are pastured during warm months and fed on hay throughout the winter.
Miz-inka Farm – New York:
Ruth and Jim Sickler run Miz-inka Farm, which has been in the Sickler family since 1929. Both Ruth and Jim grew up on dairy farms helping their families with the farm chores for as long as they can remember.
For the past 25 years Ruth and Jim have maintained the farm’s dairy business. In 2008 they began raising Boer meat goats. The Sicklers originally looked to goats as a tool for making the farm more sustainable, but have grown to love the fun and excitement the herd brings their grandkids. Their diverse herd, which now boasts 75 goats of all ages, includes La Mancha dairy goats, a source of milk and cheese for the family.
Jim and Jean Bright – New York:
Jim and Jean Bright work with their grandchildren, who are avid 4-Hers, to show their goats around central New York State. The Brights have a dual purpose herd with Boers, Alpines and crosses. They have a registered Boer buck and registered Alpine buck in the herd. They milk their does by hand and have become especially skilled at making fresh cheeses. Their three-acre farm is home to 32 goats. Recently they have begun work on new property that will eventually house a larger farm. Plans are to expand to approximately 75 meat goats and 25 dairy goats with a milking parlor and cheese processing facility.
4 Tin Fish Farm – New York:
4 Tin Fish Farm is a family owned and operated micro goat dairy located in Central New York. The farm initially started out as a hobby for the Fish family, but as their passion grew they began to shift their thinking as to how they could turn the hobby into a family business. Their goal is to provide farmstead cheese to local restaurants and consumers and to raise quality Alpine dairy goats.
S. Wallace Edwards and Sons – Surry, Virginia:
We first met Sam Edwards when he placed a call into Heritage Foods in 2006 to inquire about our pasture-raised, Certified Humane, Berkshire hams for his 80-year old family business. As we researched we discovered that S. Wallace Edwards and Sons was an American treasurer that supplied ham, bacon and sausage to thousands of restaurants, butchers and shops across the South. Indeed Edwards was a household name to millions, but in New York where Heritage Foods is based, only a few pioneering establishments like Momofuku Ssam Bar featured his meats on their menu.
Sam was always trying to improve the products coming out of his facility in Surry, Virginia and he believed that the Berkshire breed, raised outdoors, was the best way to do that, especially when it came to long-aged hams which need to stand up to 400 or more days of curing. Our first test load was sent in the autumn of 2006 and then we waited…and waited…until just over a year later when Sam called us again to say that the hams we had sent him came out tasting exquisite. We were ecstatic.
Casella's by Cesare Casella - Sullivan County, New York :
Chef Casella is truly a master of his trade. Cesare grew up working in his parents' trattoria, just outside of Lucca, Italy before enrolling in the Culinary Institute Ferdinando Martin at the age of 14. He returned to the same trattoria after school, leading the team to earn a prestigious star from the world renowned Michelin Guide. Cesare has followed his own path, repeatedly demonstrating his attention to detail and true love for crafting extraordinary foods.
Chef Casella helped to develop DNA, Department of Nourishment Arts® at The Center for Discovery and was appointed Chief of the program in 2012.
Roli Roti - Oakland, California:
Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, he began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Our founder, Patrick, was introduced to Thomas Odermatt 15 years ago by Alice Waters in San Francisco, CA. In this time Thomas has become a dear friend, producing ready to cook roasts for Heritage Foods USA using 100% heritage breed livestock – stay tuned for our latest premiere!
Batali – Seattle, Washington :
The patriarch Armandino Batali is older now but still very much involved at Salumi, the historic storefront in downtown Seattle. While his son Mario Batali has gone on to open numerous restaurants around the country, his daughter Gina and her husband Brian run the day-to-day operations. All products at Salumi are made by three people, making it one of the smallest production teams anywhere. These salumi are produced in extremely limited supply so we are all very fortunate that we can feature these products on our website.
Nancy Newsom – Princeton, Kentucky; Volpi Fine Foods – St. Louis, Missouri; Benton's Country Ham – St. Louis, Missouri; Nduja Artisans — Chicago, Illinois; Broadbent – Kuttawa, Kentucky :
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 pool is expanding and quality ingredients are becoming more accessible.
Says Patrick Martins, founder of Heritage Foods USA: “Two decades ago, if you wanted to buy an imported beer, you paid a premium. American beer was cheap. Now the most expensive and sought-after beer is domestic, handcrafted beer, made in smaller quantities, with the best ingredients.
“The same thing is happening with high-quality charcuterie. The domestic version will be the sought after product. Imports will dwindle. We’ll still love our Italian and Spanish hams, but they won’t be nearly as prevalent, they’ll be nostalgia. The market is changing right before our eyes.”
We are very proud to work with these great curemasters who produce amazing charcuterie and long aged hams using our heritage breed pasture-raised pork.
Tuna, Salmon, Anchovies
Sea Lab – Bra, Italy:
Our anchovies are Slow Food endorsed and hand crafted by our very own Serena Di Liberto’s father and brother, Saro and Gianluca, who have been in the business for over 30 years. Each one of these beautiful glass jars is painstakingly hand-packed with plump anchovies cured in the highest quality Extra Virgin Olive Oil to preserve the fresh flavors of the fish. We are so proud to have received a shipment direct from the artisan plant in Bra, Italy! Terrific right out of the jar, they are sensational over buttered bread. Anchovies have been traditionally used to add depth of flavor to food since Roman times. Almost everything can be improved with the addition of an anchovy whether in a salad (the Caesar in particular), on a pizza, in pasta, or in any fish dish. They infuse a radical undertone to dips or spreads such as a tapenade, bagna cauda, or caponata. These little fish will totally and absolutely redefine your perception of anchovies. Our anchovies are fished from the waters of Sicily while the olive oil is from Umbria.
Iliamna Fish Co. – Bristol Bay, Alaska:
Christopher Nicolson, of Iliamna Fish Co., was raised in a fishing community just like generations of his family before him. Fishing knowledge and connection to the local Kenai Peninsula of Bristol Bay, Alaska is part of Christopher’s heritage and his way of life. Lucky for us, Christopher is a neighbor and good friend of Heritage. Heritage Foods USA is proud to offer wild caught salmon fished from our friends at Iliamna Fish Company from Bristol Bay, Alaska, one of the last pristine spawning grounds for wild salmon.
Slow Food USA's Ark of Taste
At Heritage Foods USA we support family farms raising rare breeds of livestock – knowing that genetic diversity and gastronomy are important. We have partnered with Slow Food USA to promote their Ark of Taste project, an international catalog of endangered foods. We are proud to feature a selection of these products for sale year round including:
Breed Variety Chops - four pork chops each from 3 breeds (Red Wattle, Old Spot, Tamworth, Large Black, Berkshire)
Breed Variety Chicken - three 3-4lb whole chickens from a rotating selection of 24 varieties (Barred Rock, New Hampshire, Hamburg...)
Breed Variety Lamb Legs - two 4.5lb legs (Tunis, Navajo Churro, Horned Dorset)
Whole Turkeys - 8-25lb available, fresh Thanksgiving week (Bourbon Red, Narragansett, Jersey Buff, Black, Slate, Bronze)
Whole Geese - 10-12lb, fresh late December (American Buff, African)
Whole Ducks - 3-4lb, fresh late December (Aylesbury)
Rare Occasions - A selection of 4 cuts from a single rare breed
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Anishinaabeg Manoomin Rice - Native Harvest, Callaway, MN
White Sonora Wheat - Hayden Flour Mills, Phoenix, AZ
Shrub - Tait Farm Foods, State College, PA
Jacob’s Cattle Bean - Baer’s Best Beans, South Hamilton, MA
Sourwood Honey - Mike’s Honeybees, Raleigh, NC
American Native Pecans - Missouri Northern Pecan Growers, Nevada, MO
Blenheim Apricots - B&R Farms, San Benito, CA