Dear Heritage Foods USA Supporter,

This week’s exciting news from Heritage Foods includes:

  • Two rare-breeds of fresh heritage rabbit
  • Esposito’s of NYC Italian sausage sampler
  • Salumi charcuterie from the Batali family
  • Agri-tourism in the USA, pictures and highlights from the Newman University
  • The Tohono O’odham community’s 3000-mile walk home

Thank you for supporting the Heritage Foods movement!


For the first time ever, Heritage Foods USA is offering two rare breeds of fresh heritage rabbit. Eric and Colleen Rapp began raising heritage rabbits, including the “Blanc de Hotot” and “American” varieties, on their farm, the Rare Hare Barn, four years ago to provide their family with high quality, healthy and great tasting proteins. Both rabbits are recognized by the American Livestock Breeds Conservancy as endangered breeds, important to care for and preserve.

The Blanc de Hotot rabbit is listed as “threatened” by the American Livestock Breeds Conservancy.  The Blanc de Hotot rabbit is known for its frosty white fur and black-rimmed eyes and is especially unusual because the breed was developed entirely by women in the Hoto-en-Auge region of France. In 1902, Madame Eugenie Bernhard helped develop the new breed that would be prized for its meat and fur by crossing the Geant Papillon Francais with other lightly marked rabbits.  In order to get perfect characteristics, it took over 10 years and 500 matings to produce what we know today as the Blanc de Hotot.  The breed was officially recognized on October, 13th 1922.  The Blanc de Hotot was first brought to America between 1921 and 1922 but never took off as a breed and became nearly extinct after World War II.  Only in 1978 did populations pick up again when Texan Bob Whitman imported 8 Blanc de Hotots. The American Rabbit Breeders Association accepted the breed in 1979.  

The American rabbit is the rarest breed of rabbit in all of America. The American rabbit is listed as “critically endangered” and is one of the oldest breeds developed in the United States.   The American rabbit was first officially listed as a breed in March of 1918. Lewis H. Salisbury is credited for producing the breed, which was originally known as the German Blue Vienna. Salisbury changed the name to the American Blue after the First World War because Germany was not the most popular country at the time on these shores. By the 1920’s, furriers were paying high prices for this rabbit’s deep colored pelts.

The meat of the Blanc de Hotot tends to be light pink in color and a bit paler than the meat of the American rabbit.  Both breeds offer a delicate taste and have a fine grain making the meat very easy to digest. These rabbits are the best you will ever taste!

Each order will be shipped fresh via FedEx overnight for delivery this Friday the 27th of this week. These rabbits were processed this week!

Two Fresh Rare-breed Heritage Rabbits (about 5 lbs) – Overnight Shipping Included - $121
Includes: One Blanc de Hotot and one American Rabbit.

 Click Here TO ORDER

Four Fresh Rare-breed Heritage Rabbits (about 10lbs) – Overnight Shipping Included - $210
Includes: Two Blanc de Hotot and two American Rabbits.

 Click Here TO ORDER

See recipe below!

Fresh “three-sausage Heritage samplers” are made to order by Esposito’s Finest Quality Sausage using 100% heritage pork that they have been dutifully purchasing since the day Heritage Foods USA started their wholesale programEach order will be delivered direct to your door just in time for the July 4th holiday.  

Esposito’s Finest Quality Sausage is a family operated business located on the west side of New York City where its original storefront has served the local community and beyond since 1933. 

Esposito’s pays very close attention to detail providing their customers with consistently exceptional sausages.  For instance, the spice mix that goes into their sausages will never deviate from the original recipe.  Esposito’s particularly takes pride in the way they grind their meat making sure that every bite provides full flavor and texture. 

Each 6-pound sampler will include:

  •  2 trays of Sweet Italian Sausage links – These sausages are spiced using a traditional mix of anise, fennel and pepper.
  •  1 tray of Hot Italian Sausage links – A secret blend of spices gives these sausages a zesty and peppery flavor.
  •  1 wheel of Sweet Italian Sausage with Provolone Cheese and Parsley – One of Esposito’s best-sellers, the smoked, aged, extra-sharp provolone and fresh parsley provide a great balance and rich taste. 

All sausages will be shipped overnight for next day delivery.

Esposito’s Heritage Sausage Sampler (6 lbs) – Overnight Shipping Included - $99

 Click Here TO ORDER

The Batali family, owners of the Seattle storefront and curing room, Salumi Artisan Cured Meats, are experts in the art of American Charcuterie. 

We are happy to offer a few more orders of their authentic heritage pancetta and mole salami, and sad to say that the opportunity to savor Salumi’s meats will not occur again until after Labor Day weekend.

  • The limited supply of their heritage pancetta and mole salami have fantastic flavors. Some say the Batali family are the best curers in the country.
  • The meats may last a while since they are best served as thin, gossamer slices.
  • The pancetta is made from Heritage pork bellies with the ideal fat to pork ratio for a truly authentic pancetta, rolled and rubbed with black pepper to spice.
  • The mole is spiced with a touch of chocolate, cinnamon, ancho and chipotle peppers. 
  • With both, just slice and eat.

Each order will be delivered on Wednesday, July, 2nd.

Salumi Pancetta and Mole (about 5-6 lbs) – Shipping Included - $119

 Click Here TO ORDER

This past week The Newmans, our Heritage Berkshire Pork farmers, along with Paradise Locker Meats and Heritage Foods USA, hosted 5 great chefs from New York, San Francisco and Las Vegas at our first-ever “Newman University” in Missouri.

Newman University is an agri-tourism program that invites professional and hobby chefs to the Ozarks of Missouri to learn about the intricacies of traditional pork production, humane slaughter and custom butchering of an historic breed of livestock: the Six-spotted Berkshire pig. Students are able to enjoy the pristine cold springs, open pastures and outdoor life typical of southern Missouri and get a better understanding of the Berkshire’s “circle of life,” the special relationships responsible for getting excellent quality Berkshire pork to market.
The pleasant environment on Newman Farm and the collective knowledge of members of the Newman Family and the Fantasma Family of Paradise Locker Meats make this program as much an education as a vacation.
The students who participated in the “dress rehearsal” of the “New U” arrived in Memphis, Tennessee, and right away began feasting on fried chicken and saucy BBQ from the area, then dropped in at the legendary Sun Studio where artists like Elvis and Johnny Cash recorded their first hits. Then it was on to Myrtle, Missouri where the class embarked on the Newman Heritage Berkshire Farm tour and sat through pork lessons led by David Newman, a meat science professor. After a delicious pig roast social, the Newman University class moved on to Paradise Locker Meats located outside of Kansas City in Missouri and toured the independent, custom USDA-certified abattoir where the students witnessed a humane slaughter and explored the art of butchering, pork fabrication techniques as well as new pork cuts that make use of all parts of the animal.

The experience provided invaluable insight into how the Newman University should be organized in the future. We will keep you posted in the coming weeks about the details, schedule and price of the next school session. In the meantime, we hope you enjoy the photos from our trip!

In other news…
Our friends from the Tohono O’odham community have recently embarked on a 3000-mile walk to their native homeland in Southern Arizona to promote “indigenous solutions to the health crisis effecting Native American communities”.

On Monday June 16th TOCA’s Co-Director Terrol Dew Johnson and four other members of the Tohono O’odham community will begin the Walk Home: A Journey for Native Wellness.  The walkers will be traveling 3000 miles from Bar Harbor, Maine to their homeland in the Tohono O’odham Nation in Southern Arizona.  Along the way, they will visit Native and non-Native communities, promoting traditional Native foods and fitness as an essential tool for creating community wellness.  We are thrilled to support Terrol and his fellow walkers on this journey, and we encourage you to do the same.

To learn more about the walk, to follow its progress and to see how you can help please visit

To support the Tohono O’odham community and to taste the fruits of their labor click here:

Tohono O’odham Foods Sampler – Shipping Included - $80

 Click Here TO ORDER

Heritage Rabbit with Tomatoes and Herbs

3 tbsp Olive Oil
1 whole heritage rabbit cut into pieces
5 garlic cloves chopped
1 can whole peeled tomatoes, crushed
1 ½ cup dry white wine
Fresh Thyme
Fresh Rosemary
Sea salt and fresh ground pepper

Heat olive oil in pan. 
Season rabbit with salt and pepper.
Add rabbit to pan and sauté until rabbit is browned, about 10 minutes.
Add garlic to pan and sauté until fragrant about one minute.
Add crushed tomatoes and wine and bring to a boil.
Reduce heat, cover and let simmer for about 30 minutes.

Remove rabbit from pan.
Add rosemary and thyme to sauce and simmer until sauce begins to thicken.
Place rabbit back in pan with sauce to heat and season with salt and pepper to taste.

Order now at

Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Please use the following calendar as a reference when ordering our MEATS, POULTRY, FISH, NATIVE AMERICAN GRAINS AND OTHER DELICIOUS HERITAGE FOODS.

March 23 – Easter Day * May 11 - Mother’s Day
May 26 - Memorial Day * June 15 – Father’s Day
June 20 – First Day of Summer * July 4 – Independence Day
September 1 – Labor Day * September 22 – First Day of Autumn
November 27 – Thanksgiving * December 21 – First Day of Winter
December 22 – Hanukkah * December 25 – Christmas
December 26 – Kwanzaa * January 1 - New Year’s Day

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