Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

These days, it’s not surprising to walk into a restaurant and encounter what many call “the lesser cuts.”  Everything from liver to trotter is popping up on the menus of some of the country’s finest restaurants.  Heritage Foods USA has been at the forefront of this gastronomic trend, selling heads, tongues, tails, and the like from both pig and cow to our wholesale customers for years.

Deliciously flavorful and relatively inexpensive, it’s no surprise these cuts, sometimes requiring just a little more work than the rest, have grown in popularity so much in the past few years.  In the spirit of sustainability and of eating the whole animal, we are excited to expand our selection of offal for you our mail order customers!  For the first time ever, two of the most exquisite (and sometimes forgotten) beef cuts, tongue and cheek, are available!

From our popular Piedmontese breed, these two cuts are among the most flavorful and intense of the whole animal.  Grassy, robust, and hearty, these tongues and cheeks are delicious and versatile.  Not only tasty, their consumption also encourages a more responsible form of eating.

To help you get started with these cuts, we’ve enlisted the help of some of our favorite tongue ‘n cheek chefs. Chef Matthew Lang from Brooklyn’s Fette Sau, Chef Peter Erikson from San Francisco’s 1515 Hyde and Damian Sansonetti of New York’s Bar Boulud.   With their recipes, we’re positive you can create one of the most delicious (and obscure!) meals you’ve ever made.

We are offering these two cuts both together and separate; so all of your wildest culinary fantasies can be finally satisfied!



Piedmontese Beef Tongue & Cheek (about 6 lbs—1 tongue & 2.5 lbs of cheek) – Overnight Shipping Included – $80
Piedmontese Beef Tongue (about 7 lbs—two 3.5 lb pieces individually wrapped) – Overnight Shipping Included – $78
Piedmontese Cheek (about 5 lbs—two 2.5 lb bags) – Overnight Shipping Included – $75

Beef Tongue Pastrami
from Chef Matthew Lang of Fette Sau

Recipe is for 2 tongues, approx. 5-6# of meat.

For the brine:

1.75 gallons water
1.75 cups kosher salt
1.75 cups pickling spice
1 gallon of any rye beer (recommended: Sixpoint Righteous Rye)
1.25 onions, sliced thin
1.5 heads garlic, halved

Bring solution to a simmer. Set aside to cool off. Once cool, add the beef tongues. Brine in refrigerator for 1 1/2 weeks (10-12 days). Brining time depends on size of tongues.

For the rub:
2 cups coriander seed
2 cups whole black peppercorn

Use spice grinder to coarsely grind the peppercorns and coriander seed. Combine the two and blend thoroughly.

When tongues are finished brining take out of solution and wash thoroughly. Leave tongues on racks in refrigerator for 24 hours. This gives the salt time to distribute evenly. After 24 hours rub the tongues with the peppercorn and coriander seed rub. Smoke for approx. 6 hours or until an internal temperature of 175 degrees is reached.

Chef Long prefers to eat this cold, sliced paper thin, but says that warm is good too.
He recommends making a “killer pastrami sandwich” with it.

Braised Beef Cheeks
from Chef Peter Erikson of 1515 Hyde

4  8-10 oz beef cheeks, trimmed of any excess fat and liberally season with salt and pepper
1 large onion, sliced
1 large carrot, sliced
1 large leek, washed and diced
4 cloves of garlic, sliced
2 bay leaves
1 sprig of rosemary, rough chopped
2 cups red wine
2 large, very ripe tomatoes
zest of 1/2 an orange


Trim and season beef cheeks.  Allow to rest for at least 30 minutes or overnight.  Heat oil in a heavy pot and brown the cheeks on all sides.  Remove cheeks and add onion, carrot and leek to the pan.  Lightly brown vegetables and add garlic and herbs.  Sautee for ten minutes and turn heat to high.  Add the wine and reduce by half.  Add the tomatoes and zest and 1/2 cup of water and return cheeks to the pan.  Cover and simmer at 250 degrees until very tender, about 3 1/2 to 4 hours.

Red wine braised Peidmontese Beef Cheeks with Celery Root Puree
from Damian Sansonetti of Bar Boulud

8 pcs beef cheeks,  serves 4

.5 liter dry red wine (syrah)

  1. 1 white onion
  2. 3 ribs celery
  3. 2 medium sized carrots. Roughly chop all three vegetables

3 cloves garlic, tie up on cheese cloth (sachet)
Few sprigs of thyme
10 whole black peppercorns
10 whole coriander seeds
1 small price star anise
1 tablespoon tomato paste

Wondra flour
Grapeseed oil- for cooking

For celery root purée:
2 medium or 1 large celery root
2 shallots
2 spoons unsalted butter
1 garlic clove
.5 liter of milk (maybe more)

Clean beef cheeks of all fat and silverskin (connective tissue) reserving the " meaty" scraps

Season with salt and pepper on both sides
Lightly dust with the Wondra flour on both sides as well
Place about 3 tablespoons grapeseed oil in a heavy sauce-pot
Braise(like a me cruset) and seat on both sides until golden, then remove and let rest on plate
Toss in vegetables and lightly roast, add in tomato paste, stir and cook
Lower flame to med/low and continue cooking until tomato paste gets a rich dark brick red color
Deglaze with the red wine and stir
Place the beef cheeks back into pot with any juices and pour in beef stock/broth but do not completely cover and add sachet
Bring to simmer on stove then cover and place in preheated oven 375F
Cook for 1.5-2 hours until tender
Remove from liquid , strain, toss out vegetables and sachet and reduce liquid adding in a roux if necessary to get a light thickness to the sauce

Warm milk with garlic and thyme and butter-reserve
Peel a large Duce celery root
Boil the celery root until tender in lightly salted water
When tender remove and place in food mill or blender the add in milk and butter until desired creaminess is achieved
Push through a chinoise (or fine mesh) for extra smoothness

Serve with cheeks on top of purée Garnish with celery leaves and the jus



Archives   Programs  

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


Read about us in The New York Times.

Announcing a new hit show on HRN!  Snacky Tunes, hosted by Finger on the Pulse DJ tandem Darin and Greg Bresnitz, kicked off with a bang.  The show featured Drop The Lime, a world renowned DJ and Producer mixing a set and talking Brooklyn food. Also last week: a very special Urban Foragers.  Zak Pelaccio and Jori Jayne Emde interviewed the folks from Marlow and Sons, Daughters and Bonita. Erica Wides brought back recipes from her trip to Vietnam on Why We Cook, and Erin Fitzpatrick took At the Root of It to Vegas to visit with UNLV professor of beverage studies, Jaime Smith.  The two picked up the on-going plastic versus cork closure debate, and discussed how to reduce the carbon footprint left by the production and distribution of wine.  Feeling stressed?  Check out last week’s Burning Down The House, in which Curtis Wayne interviewed Feng Shui master Jennifer Ellen Frank about how to channel positive Chi, or life force, by re-arranging your apartment or workplace. Kate Manchester hosted our Edible Communities show, which featured a spirited conversation with Woody Tasch on his new book: “Inquiries Into the Nature of Slow Money”. Finally the Q talked beer and distribution  and taste with Six Point Brewmaster Shane Welch and BeerTable in Park Slope, Brooklyn’s own Justin Phillips and on the Main Course guest host Shanna Pacifico and Patrick Martins talked heritage breeds with the owners of Flying Pig Farm and owner of Paradise Locker Meats, Mario Fantasma. Also last week: A special Farm Report on the women behind our favorite Kansas farmers and Greenhorn Radio report on the soaring prices and super-food attributes of raw milk.
This week:  Learn how to pickle on or newest Heritage How-To.


  • 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
  • Thursday – Burning Down the House – 8:00pm
  • Friday – Heritage Farm Report – 4pm
  • Sunday – The Main Course – Noon
  • Sunday – The Q-Report – 1pm
  • Sunday – Cutting the Curd

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

Here are some of our personalities:

Curtis Wayne of
Burning Down The House

Severine von Tscharner Fleming
of Greenhorn Radio

Zakary Pelaccio & Jori Jayne Emde
of Urban Foragers

Our Sponsors:


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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PO BOX 827
New York, NY 10150

Tel: 212-980-6603
Fax: 212-980-3332