Dear Heritage Foods USA Supporter,
Today we feature 4 items including 3 that are only available once a year.
1. GUANCIALE – or cured jowl. Just a sliver will produce many mouthwatering bites – perfect for spaghetti alla carbonara or in a salad (see recipes below!).
An exclusive supply of all Heritage guanciale produced by our friend and mentor Armandino Batali and his family at Salumi in Seattle. This product can only be bought via this email and we only have 50 orders so please order soon!
Salumi Guanciale (1 – 1.5 lbs) – Shipping Included - $52 (allow 10 days for delivery)
2. AN 1/8th OF 21-DAY DRY-AGED BEEF – Belgian Blue beef to be exact. This order comes in a single large box and will take up 100% of a normal size freezer but not more than that. Experience every cut of the cow as nature built it. Investing in an 1/8th cow is a great value for great beef.
Belgian Blue cattle are breed that originated in Belgium, where they are known as Race de la Moyenne et Haute Belgique. The Belgian Blue has a sculpted, heavily muscled appearance as a result of the myostatin gene known as "double muscling” that lends to a natural tenderness similarly found in our Piedmontese beef.
These grassfed and corn finished Belgian Blues are sourced from Holthaus Farm in Decorah, Iowa where cattle have been raised for 60 years. No antibiotics or growth hormones or anything of the sort and a 100% access to the outdoors for their entire lives is a formula that results in exceptional taste. For more information on the breed read below.
Heritage Eighth of Belgian Blue Cattle in a box (about 70 lbs) – Overnight Shipping Included - $604 ($8.63/lb)
4-5 ribeye steaks 6-7 t-bone steaks 2 chuck roasts
1-2 arm roasts 1 heel of round roast or rump roast
2-3 pkgs short ribs 2 pkgs sirloin tip steaks
1 brisket piece (¼ brisket) 2 round steaks
2-3 lbs stew meat 3 sirloin steaks 20 lbs ground beef in 1 lb pkgs
3 TAMWORTH PIG 10-RIB RACK (7 lbs) – the perfect feast centerpiece.
Hard to find Tamworth meat is robust and gutsy. It has a taste unlike that of any of our other breeds. It has a balanced flavor that is the pork equivalent of a red beer. The Tamworth is a hearty and strong animal. The Tamworth breed is considered threatened by the American Livestock Breeds Conservency and we must create a market for it to preserve it for future generations. Cook simply on the grill with salt and pepper.
Tamworth 10-rib Rack (7 lbs) – Shipping Included - $142
4. HERITAGE TURKEYS
Turkeys are slowly but surely selling out in certain weight ranges – please place your order soon if you haven’t already! Or, if you are eating away from home for Thanksgiving, consider having a turkey delivered to your host the Tuesday before – it will be a gift they remember forever.
Heritage turkeys are never frozen and arrive the Tuesday before Thanksgiving, November 24th via FedEx overnight. Cancellations and refunds and address changes can be made through November 16th. We recommend about one pound of turkey per person.
Thanksgiving Heritage Turkey 8 – 10 lbs - $119
Thanksgiving Heritage Turkey 10.1-12 lbs – $129
Thanksgiving Heritage Turkey 12.1-14 lbs – $149
Thanksgiving Heritage Turkey 14.1-16 lbs – $169
Thanksgiving Heritage Turkey 16.1-18 lbs – $179
Thanksgiving Heritage Turkey 18.1-20 lbs – $189
Thanksgiving Heritage Turkey 20.1-22 lbs – $199
ARMANDINO’S SPAGHETTI ALLA CARBONARA
- 4 oz Salumi Guanciale - sliced then diced into ½” pieces.
- 3 oz spaghetti – high quality
- 1 oz Pepperoncini (chili pepper)
- 2 Tbsp Extra Virgin Olive Oil
- 1 oz butter
- 3 large eggs
- 2 oz rated Pecorino
- 2 oz grated Reggiano
- Salt & Fresh Ground Black Pepper
-Cook Pasta al dente in plenty of salted water
-While pasta boils, chop the pepperoncini rather fine
-Add the olive oil with the diced Guanciale and sauté until the guanciale is rather crisp, and then turn to simmer
-Beat the eggs in a bowl with half the cheese and salt and quite a bit of ground pepper
-Heat the butter in a pan until it becomes a nice brown color. Pour in the eggs and mix quickly to a very soft consistency (the eggs with cook further when they mea the pasta)
-Add the drained hot pasta, the guanciale mixture and the rest of the cheese
-Stir the pasta in the pan off the heat for a few seconds and serve immediately.
Recipe should be smooth and creamy when complete
By Cruz Goler – Lupa Restaurant, NYC
Make salad of red dandion, celery leaves, cavolo nero, shaved celery hearts & shaved local apple - dressed with lemon & olive oil.
Then in a separate pot, fry guanciale that has been cut into lardoons. When crispy skin sits in a pool of its own fat, add black pepper and parsley and spoon onto salad tableside.
More on Beef…
These cattle originated in central and upper Belgian and at one time, accounted for nearly half of the cattle in the national herd. At one time the breed was divided into two strains, one primarily for milk production and the other a beef animal. Selection is now primarily for beef. Following the Second World War, a liberated European economy quickly demanded an increased quality and quantity of meat, particularly those cuts of high retail value. This economic demand accelerated the development of Belgian Blue cattle in a more heavily muscled direction.
Belgian Blue Beef purebred meats have been repeatedly shown to contain less fat, less calories, and less cholesterol than skinless baked chicken breast. The cross of the Angus cattle will add an element of fat marbling throughout the meat.