The Heritage Rib Trifecta
(about 8 lbs) - $85
Ribs Anyway You Can Cut Them!

1 St. Louis Slab (3 lbs)
1 Spare Rib Slab (3.5 lbs)
1 Baby Back Slab (1.5 lbs)
 

The Every Pig Pack
(about 11-12 lbs) -$125
Three Prime Cuts From
Three Pig Primals

1 Five-Rib Rack (3-4 lbs)
1 St. Louis Slab (3 lbs)
1 pc Boneless Picnic (5 lbs)

The Sophist-i-kit
(about 8 lbs) - $150
The Pig’s Three Most
Prized Possessions

1 Five-Rib Rack (3-4 lbs)
1 4-Rib Country Rack (2.5 lbs)
2 Tenders (2 lbs)

The Cure Pack
(about 10 lbs) - $75
With A Little Salt and Some Time, Expect Deliciousness

½ Half Belly (about 4-5 lbs)
1 pc Skin-Off Jowl (2.5 lbs)
2 Trotters (3 lbs)

Shanks for the Memories
(about 7 lbs) - $75
Shanks Three Ways

2 pcs Center Cut Skin-Off
Shank (1.5 lbs)
2 Whole Skin-Off Shanks (3 lbs)
4 pcs 8-oz Osso Bucco (Single Pack)

No Bones About It!
(about 7 lbs) - $60
The Best Ingredients for Meatballs
con Brodo

5 lbs. Ground Pork (1 lb packages)
2 lbs Pork Bones
 

The Backpack
(about 13 lbs) - $100
Pair These Cuts with Your Favorite BBQ or Hot Sauce

1 Fresh Boneless Ham (about 10 lbs)
1 pc Sirloin (about 2 lbs)
1 lb ground

The Brave Heart Pack
(about 13 lbs) - $110
It’s “Offal-ly” Good!

2 lbs liver (1 pc)          2 lbs Tails
2 lbs Back Fat             1 pc Heart
2 lbs Ears                   2 lbs Cheek
 

The Curator Pack
(about 9 lbs) - $95
Already Cured for your
Gastronomic Pleasures

1 pack Smoked Ham Hocks (3 lbs)
2 12oz Cured Porterhouse Chops
1 lb Bacon Ends & 2 lbs Sliced Bacon

If you missed any of last week’s shows on The Heritage Radio network, you can catch them on our archive: heritageradionetwork.com 

 
THE WEEKLY REWIND

Check us out this past week in The New York Times.

On The Main Course, Alice Waters dished on urban gardening and local sourcing.  The Q-Report, with Patrick Martins, Ed Grant, and Mark Marabella  pulled guests from the burgeoning arts movement in Bushwick, Brooklyn.  At the Root of It, with Erin Fitzpatrick, gave the low-down on the high-tech wine list at CLO, in NYC.  Chef Erica Wides traced the birth of civilization back to a salt lick on Why We Cook, and Kate Manchester talked with Gretchen Hoffman of the American Farmland Trust on the Edible Communities show. Severine Tscharner Fleming followed a grain of rice from Mike Bosworth’s farm in Northern California to your plate.  Meanwhile, Zak Pelaccio and Jori Jayne Emde brought stories back from the frontlines of the battle for more healthful meals in NYC public schools.  The Farm Report canvases America’s farmers to pluck tales of Highland Prairie cattle and gored bison farmers. 

Heritage Radio Network is a place to find chefs, food mavericks, tastemakers, artisans and intellectuals promoting and advancing the food and green movements.

Here are some of our personalities.

Zakary Pelaccio

Severine von Tscharner Fleming

Patrick Martin

THIS WEEK

• Monday – Edible Communities – 5pm
• Monday – Eat to the Beat – 7pm
• Tuesday – At the Root of It – 4pm
• Tuesday – Why We Cook – 6:30pm
• Thursday – Urban Foragers – 3pm
• Thursday – Greenhorn Radio – 4pm
• Friday – Heritage Farm Report – 4pm
• Sunday – Main Course - Noon
• Sunday – Q Report – 1pm