Dear Heritage Foods USA Supporter,
Half Boston-Butts, four seasonal selections of artisan cheese, slices of prosciutto-style ham – what could be better for Mother’s Day or any day for that matter.
Today we are proud to feature a first time offering: half of a Boston Butt (only 4lbs). This top shoulder cut is the best part of the front section of any pig and can be prepared in a variety of ways. Please find four recipes below from Café Rouge Meat Market in Berkeley, Employees Only and Al di La in New York and Real Food Nation in Sante Fe.
Boston Butt Bone-In – Half Roast – 4lbs - $48 -
Halved top shoulder of our Certified Humane 6-Spotted Berkshire pigs and Animal Welfare Approved Red Wattle pigs.
Just north of New York City, in the scenic Hudson Valley, at the end of the Metro North line is the city of Poughkeepsie. There you can find Sprout Creek Farm, which has been making small-production, raw and pasteurized farmstead cheeses since 2000. Farmstead means the cheese is produced on the same farm where the cows are milked. Thanks to Colin McGrath and his team's creativity, experience, and dedication, Sprout Creek now produces about a dozen cheeses. Each cheese speaks to the quality and diversity of the farm's terroir and its milk, the flavors of which change from batch to batch. If you rather purchase these cheeses in NYC, we recommend Saxelby Cheesemongers in the Essex Street Market! See selections below.
Sprout Creek Milky + Delicate (2.5 lbs) –
Overnight Shipping Included - $86
8 oz Do Re Mi (Fresh Chevre) - Fresh Goat Cheese; Light, Creamy, and Tangy
8 oz Sophie - Pasteurized Goat’s Milk; Milky and Delicate with a Sweet Tangy Finish
8 oz Rita - Pasteurized Cow’s Milk, Bloomy-Rinded; Buttery, Creamy, and Decadent
16 oz Bogart - Raw Cow’s Milk, Mold-Ripened; Semi-Firm and Milky with a Sweet Grassiness
Sprout Creek Raw Milk Classics (4 lbs) –
Overnight Shipping Included - $102
1 lb Barat - Raw Cow’s Milk; Hard with Flavors of Butterscotch, Caramel, Hay, and Mixed Nuts
1.5 lb Ouray - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Lancashire; Crumbly, Sweet, and Floral
1.5 lb Toussaint - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Gruyere and English Cheddar; Sharp, Grassy, and Spicy
Sprout Creek Big + Bold (3 lbs) –
Overnight Shipping Included - $96
1 lb Eden - Raw Cow’s Milk, Smear-Ripened; Pungent with Strong Notes of Legumes, Spring Alliums, and Tart Apple
1 lb Batch 35 - Raw Cow’s Milk, Smear-Ripened; Not-as-Pungent with Earthy Roasted Nut Flavors
1 lb Camus - Raw Cow’s Milk Blue cheese; Sweet and Spicy, Hints of Caramel, White and Dark Chocolate, Piquant Finish
Sprout Creek Everything but the Farm Itself (7 lbs) –
Overnight Shipping Included - $187
1 lb Rita - Pasteurized Cow’s Milk, Bloomy-Rinded; Buttery, Creamy, and Decadent
1 lb Sophie - Pasteurized Goat’s Milk Brie-Style; Milky and Delicate with a Sweet Tangy Finish
1 lb Doe Re Mi - (Fresh Chevre) - Fresh Goat Cheese; Light, Creamy, and Tangy
8 oz Ouray - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Lancashire; Crumbly, Sweet, and Floral
8 oz Smoked Ouray - Raw Cow’s Milk, Smoked; Robust, Meaty, Tastes like Bacon
8 oz Batch 35 - Raw Cow’s Milk, Smear-Ripened; Not-as-Pungent with Earthy Roasted Nut Flavors
8 oz Bogart - Raw Cow’s Milk, Mold-Ripened; Semi-Firm and Milky with a Sweet Grassiness
8 oz Camus - Raw Cow’s Milk Blue cheese; Sweet and Spicy, Hints of Caramel, White and Dark Chocolate, Piquant Finish
8 oz Eden - Raw Cow’s Milk, Smear-Ripened; Pungent with Strong Notes of Legumes, Spring Alliums, and Tart Apple
8 oz Toussaint - Raw Cow’s Milk, Natural-Rinded; Reminiscent of Gruyere and English Cheddar; Sharp, Grassy, and Spicy
8 oz Barat - Raw Cow’s Milk; Hard with Flavors of Butterscotch, Caramel, Hay, and Mixed Nuts
What better way to taste the burgeoning American cheese movement than by trying ham from a burgeoning American cured ham movement. By buying this ham you are at once trying something delicious and also relieving the overtaxed terroirs of Parma, San Daniele and Serrano.
Sliced Surry-ano Style Heritage Ham (eight 4-oz pkgs) –
Shipping Included - $78
Sliced Surry-ano Style Heritage Ham (four 4-oz pkgs)–
Shipping Included - $43
Sliced Surry-ano Style Heritage Ham (twelve 4-oz pkgs)–
Shipping Included - $110
RECIPES for Boston Butt Bone-In Half Roast – 4 lbs:
Café Rouge Slow-Cooked Pork Shoulder
1 Half Bone-in Boston Butt Piece from Heritage Foods
4 bunches each of fresh parsley, cilantro and sage
4 yellow onions sliced thin
Half cup dry white wine
Quarter cup red wine vinegar
6 cloves garlic
Half cup extra virgin olive oil
Salt and Pepper
- Season pork generously with salt and pepper.
- Place all the remaining ingredients, except onions, in a food processor until a smooth paste forms.
- Toss onions with herb paste. Smear paste over entire shoulder; tie up with butcher twine. Cover and refrigerate for two days.
- An hour before roasting, start preheating the oven to 400 degrees. Place shoulder in a large, deep pan and roast 20 minutes, covered. Lower oven temperature to 300 degrees and continue roasting, covered for 2 hours and 40 minutes or more, until pork is very tender. Let rest at room temperature for 15 minutes before serving.
- Rick Debeaord, executive chef, Café Rouge, Berkely
Employees Only Mexican Kitchen Style Braised Pork Butt
(serve with side of rice and beans, in tacos, or burritos)
This is a two day process:
1 Bone in Boston Butt piece from Heritage Foods USA
2 limes (whole) cut into quarters
Juice from 2 limes
1 small White Onion
5 Garlic Cloves
1 whole Jalepeno
2 cups fresh Parsley (stems and leaves)
1 cup Fresh Thyme (stems and leaves)
1 cup Fresh Cilantro (stems and leaves) optional
3 fresh Bay Leaves
1/2 cup Vegetable Oil
Salt and pepper
- Add everything into a blender except the oil, begin on slow speed.
- Once everything is combined add oil slowly.
- You'll end up with a green shake! Pour this onto the pork butt rubbing it everywhere. Let marinade overnight.
- Next day salt and pepper the butt aggressively, put into a casserole pan deep enough to cover the meat at least half way. Cover with aluminum foil and slow roast on 275 degrees for 10 to 12 hours.
- Meat should fall apart when touched, check the meat closest to the bone, if it doesn't come away from the bone easily it should cook another hour.
¡Buen provecho! Chef Julia Jaksic
Al di La Pork Ragu'
1 Bone in Boston Butt piece from Heritage Foods USA
½ cup canola oil
1 cup white wine
4 sprigs sage
6 cups hot chicken stock
4 Tbs. Butter
2 tsp. Toasted ground fennel seed
1 carrot, ½ rib celery, ½ large onion, all very finely chopped
1½ cups milk
2 cups pureed canned tomato, preferably San Marzano
Trim the shoulder of excess fat leaving a thin layer on the exterior. Cut the pork shoulder into two-inch chunks, removing any large veins or unpleasant looking bits. You will be left with one piece of meat on the bone, which can be left as is. Season the meat liberally with salt and pepper. Divide ½ cup of canola oil between two 12” sauté pans. Heat until almost smoking. Place the meat in the two sauté pans and brown well on all sides. This should take 7 – 10 minutes. Remove the browned meat to a 8 x 12 inch roasting pan.
Discard the cooking oil and add ½ cup dry white wine and two sprigs of sage to each sauté pan to deglaze. Scrape up all the lovely brown bits from the bottom of the pan and reduce the wine to a glaze. Add to the roasting pan. Add the chicken stock to the meat and cover tightly with foil. Place in a hot oven and braise for 1 ½ hour.
When the meat is fork tender, remove from the roasting pan and place the juice in a small pot. You should have 8 cups of liquid. Start to reduce the juice over a medium heat until you have one cup. Chop the meat coarsely and set aside.
Melt the butter in a 8 quart, straight sided, heavy bottomed pan. Add the chopped vegetables, and toasted ground fennel seed and season with salt and pepper. Over medium heat, gently sweat the vegetables until they are very soft, almost melting. They should not brown at all. Add the chopped pork shoulder and mix well. Add the milk and cook 5 minutes to combine well and reduce slightly. Add the tomato and the reduced braising juices and simmer over low heat for ½ hour, stirring frequently, until the flavors marry. Check for seasoning. More salt, pepper or fennel can be added if necessary at this time.
I serve this ragu’ with a variety of different pastas. My favorite is Paccheri, a large round tubular noodle. Top with grated parmigiano and a spoon of creamy goat cheese.
- Chef Anna Klinger
Real Food Nation Slow Cooked Heritage Pork Shoulder Tacos
1 Bone in Boston Butt piece from Heritage Foods USA
2 Tbsp toasted & ground cumin seed
2 Tbsp toasted & ground coriander seed
4 Tbsp ancho chile powder
¼ Cup fresh squeezed lime juice
¼ Cup olive oil
2 Tsp salt
1 Tsp black pepper
2 Cups chicken stock, or vegetable stock
- Make a paste with the spices, lime juice and olive oil. Rub into pork shoulder and marinate for 4 to 6 hours, or, preferably, overnight.
- In a heavy skillet or dutch oven, brown the shoulder in 2 tbsp of olive oil. The spices will smoke a bit.
- Place shoulder in a dutch oven or other heavy pot with a lid that can go in the oven.
- Pour in 2 cups of stock. Cover pot with foil, then the lid.
- Cook in oven at 200 degrees preferably overnight. Alternatively, you can place the browned shoulder and stock in a crock pot and cook on the low setting overnight, or until the meat is very tender and falling off the bone.
Fresh corn tortillas
Pico de gallo
Shred pork with your hands or two forks. Warm tortillas and build your tacos.
Have plenty of cold Negra Modelo or mexican bottled Coke (made with sugar!) on hand.
-Kim Müller, Chef, Real Food Nation, Santa Fe, NM
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.
You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com
If you wish to be removed from our mailing list, please click here.
402 Graham Ave. Box 198
Brooklyn, NY 11211