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Dear Heritage Foods USA Supporter,

“American Indians defy any single description. They were and are far too often individualistic. They shared no common language and few common customs. But collectively their history is our history and should be part of our shared and remembered heritage.” – President John F. Kennedy – The American Heritage Book of Indians

Iroquois White Corn is available again for the first time in five years.

The food world was deeply saddened with the passing in 1996 of John Mohawk a leading advocate for the rights of the Six Nations Iroquois Confederacy and of indigenous people worldwide. With John’s passing, went a multi century tradition of hand shucking, roasting over an oak flame, shelling and milling Iroquois white corn seed. In fact the very seed became at risk of extinction.

In 2007, seventh and eighth generation farmers, Marty and Will Spence of Spence Farm, the oldest family farm in Livingston County, Illinois, settled in 1830, shepherded this important part of our heritage forward. After years of searching, the Spence’s found a company in Canada who still carried these heirloom seeds and grew eight rows of the corn. We applaud their work and look forward to the day when members of the Iroquois nation will join the Spence family in continuing this tradition. Heritage Foods USA is committed to working with its restaurants, mail order buyers and corporate university accounts to ensure that Iroquois corn will find a consistent fair price in the marketplace.

Hand Roasted Iroquois White Cornmeal and Kernels - $46
One 2 lb bag of Iroquois White Cornmeal - See recipe below!
One ½ lb bag of Iroquois White Corn Kernels – just eat straight out of the bag
Allow 3-5 days for delivery.

As the Old World and New World exchanged their ways of food preparation, preserving food quickly became one of the most interesting and tastiest outcomes. To accompany our Iroquois corn offering we encourage you to try some preserved belly and trim in the style of Sam Edwards. Sam’s family has been in this business for almost 80 years and we think he is among the best at his craft.

Edwards Heritage Berkshire Bacon (eight 12-oz pkgs. 6 lbs) - Shipping Included - $85
Surry Farms Virginia Bacon is made from Certified Humane Berkshire Pork. They are fed only natural feeds (no meat or animal by-products) and never antibiotics. Surry Farms cures and hickory smokes their bacon using the same family recipes and time-honored techniques for over 84 years. Allow 3-5 days for delivery.

Edwards Heritage Berkshire Smoked Sausage Links (eight 12-oz pkgs. 6 lbs) – Shipping Included - $77
Surry Farms Hickory Smoked Pork Sausage is produced in the same manner as the Berkshire bacon. The sausage links are antibiotic free and contain no binders, no fillers and no MSG. Allow 3-5 days for delivery.

Featured Pork Item of the Week:
Cured Porterhouse Pork Chops - Six 12-oz chops, two per pack - $63
In minutes you will have a delicious, hearty meal. These chops are already cooked – just heat and serve. There is no faster way of eating a seasoned and delicious main course than letting your oven and the cure do their job!


Iroquois White Cornmeal Recipe
In order to keep your corn meal at its freshest, store it in the freezer until use.
The following is the recipe we use for corn bread…delicious!
This recipe is taken and adapted from “The Tasha Tudor Cookbook”, copyright 1993.
 
1 stick of butter, (1/2 cup)
2/3 cup sugar
2 farm fresh eggs, room temperature and separated
1 cup unbleached flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk, (we use 1 cup organic vanilla yogurt)
1 cup Iroquois White roasted cornmeal
 
Preheat the oven to 400 degrees. Grease a cast iron skillet with butter or olive oil.
In a large mixing bowl, cream the butter and sugar and add the egg yolks, slightly beaten. Stir well.
In another bowl, beat the egg whites until stiff peaks form, set aside.
Add the flour, baking powder and salt to the creamed butter. Stir in the milk or yogurt and add the cornmeal, then fold in the egg whites.
Pour into the prepared pan and bake in the preheated oven for 25 minutes or until beautifully brown.
Serve with farm honey or maple syrup.


Short Recipe for Fresh Boneless Heritage Ham
by Scott Brennan, Butcher at Café Rouge Meat Market, Berkeley CA.

Rub ham with Dijon mustard, salt and pepper; place in preheated 350 degree oven; cook until ham reaches internal temperature of 145 degrees; take out and let rest for 30 minutes.

Long Recipe for Fresh Boneless Heritage Ham
by Scott Brennan, Butcher at Café Rouge Meat Market, Berkeley CA.

One 11lb fresh ham boneless from Heritage Foods USA
1.5# maple sugar
½ c additional maple sugar
1.5# salt
7qt water
2T black pepper
1T mustard seed
4 oz. Pink salt
1T anise seed
5pcs star anise
1/2 c chopped fresh sage
1/4 c chopped fresh savory
12 cloves garlic

Boil all ingredients in the water, cool to 36 degrees. Submerge ham for 21 days then remove ham and soak in cold tap water for 24 hours.
Roast ham at 325 degrees to internal temperature of 121 degrees then dust with additional maple sugar, continue cooking to 138 degrees, remove and rest for at least 45 minutes.


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.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

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402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547



 
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