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Dear Heritage Foods USA Supporter,

Summer is the season for grilling and here at Heritage Foods USA we are delighted to announce the arrival of some incredible deals on fresh meats perfect for summer dining and entertaining. And remember if you are not 100% satisfied with your order we will credit your money back.

We think our Fresh baby back ribs are among the best to be found, coming from pasture raised, hormone and antibiotic free heritage breeds such as the Berkshire Pig, a beautiful black pig renowned for its rich marbling and delicious flavor. We are offering two 1.5lb racks per package of baby backs for $30.

If you are entertaining, you might want to go for the super-easy-to-cook Fresh boneless half-loin of Berkshire pig at an incredible $40.  This 3-3.5 lbs versatile cut can be sliced into medallions, or slow grilled with a coating of herbs and spices, or an Asian spice mix, sliced thin and served hot or cold.

If grilling always means steaks, take advantage of our Fresh 18 oz ribeyes, one per pack, with four to an order, at the special price of $96 per order. Piedmontese cattle are low in saturated fats, and high in flavor and tenderness. You will want to explore all our heritage cattle breeds once you taste these incredible steaks.

Keep in mind that your shipping costs go down the more you shop, so it pays to fill up your cart! Enjoy the bounty of America’s best farming practices and visit our website regularly for new specials and deals. We are getting ready to roll out some incredible gift packages for holiday shopping!

Have a cooking question? - Call into the Heritage Radio Network: 718-497-2128 Tuesdays at 12:00PM EST
Every Tuesday at noon, Dave Arnold, author of Cooking Issues.com, the French Culinary Institute’s Tech n’ Stuff blog, will discuss the new and innovative techniques, equipment, and ingredients. Call in with your own questions to see if Dave and the crew can solve your cooking issues. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? We love that kind of question too. We take all cooking issues seriously.

Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. Dave began tinkering with restaurant equipment after earning his MFA from Columbia University’s School of the Arts. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, The Manhattan Cocktail Classic, and Tales of the Cocktail. Arnold and his work at The FCI have been covered in several publications, including The New York Times, Food & Wine, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. Arnold has served on think-tanks for companies such as Unilever, offering his insights on the future of cooking. He received a Bachelor in Philosophy from Yale University. He lives in New York City with his wife and two sons.

An article for your interest about the price of cheap meat

Breed Schedule – Order your pork fresh with two week’s notice and put your breed

Week of


July 12th

Berkshire, Duroc and Red Wattle

July 19th

Berkshire, Duroc and Red Wattle

July 26th

Berkshire and Duroc

August 2nd

Berkshire, Duroc and Red Wattle

August 9th

Berkshire and Duroc

August 16th

Berkshire, Duroc and Red Wattle

August 23rd

Berkshire and Duroc

August 30th

Berkshire, Duroc and Red Wattle

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

402 Graham Ave. Box 198
Brooklyn, NY 11211

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