Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

WE HAVE A NEW PHONE NUMBER! It’s 718-389-0985. The rest of our contact information is the same!

Last week we introduced our customers to the offal-ly good (we couldn’t resist, sorry) cuts of beef tongue and cheek.  Today, we follow up with another week of tongue-n-cheeky goodness, but this time from the PIG!

The basics are the same: By cooking, and experimenting, with all parts of the animal—from head to tail—we pay homage to the farmers’ hard work and to the animal’s life. The cheek is perhaos the most delectable part of the pig. Please see our recipes below.

We offer the cuts both together and separate in 5 lb packages.

On Special: Pork Cheek (about 5 lbs, two 2.5 lb bags)
Overnight Shipping Included - $100

Pork Tongue (about 5 lbs, 12 oz. each, two 2.5 lb bags)
Overnight Shipping Included - $74

Pork Tongue and Cheek (about 5 lbs, one 2.5 lbs bags of each)
Overnight Shipping Included - $88

To complement our tongue and cheek deal, we are excited to bring back the Sausage Sampler from our partners at Paradise Locker Meats.

Following old family recipes passed down from Mario Fantasma’s Slovenian mother, the team at Paradise makes these sausages from delicious Heritage Berkshire pork and stuffs them into a natural hog casing. They are available in a variety of styles:  kielbasa, both original and skinless; smoked kielbasa, original and hot; apple bratwurst; spicy Italian; and uncased breakfast sausage.  After production, all of these sausages are flash frozen, and that is how they arrive at your door. 

Fantasma Sausage Sampler (7 lbs total in 1 lb packages)
Overnight Shipping Included - $ 95

1 lb each of the following wrapped individually:
Original Smoked Kielbasa
Hot Smoked Kielbasa
Spicy Italian Sausage
Fresh Kielbasa
Fresh Skinless Kielbasa
Apple Bratwurst
Bulk Breakfast Sausage


Pork Cheek Hash & Eggs from Chef Jacques Gautier of Palo Santo
Makes 6 servings
Prep time: ½ hour
Cook time: 4 hours

4 pork cheeks (about 3lbs total)
1 large carrot peeled and chopped
1 large onion peeled and chopped
4 stalks of celery chopped
2 jalapeno peppers seeded and chopped
2 bay leaves
1 can of beer
2 qts water
2 tsp salt
1/4 c lard (if you can drain some fat off of the pork you can use that)
salt and pepper to taste.
12 free range eggs

Combine pork, chopped vegetables, beer and water in a medium pot and bring up to a slow simmer on a low flame. Let it continue to simmer until the pork cheeks are falling apart and all of the water has
evaporated this should take about 4 hours. Stir occasionally and be
careful not to burn the pork. If the water has evaporated too quickly
and the pork is not tender enough add more water and lower the flame. Once the pork is tender enough and all of the water has evaporated, remove the pot from the flame and let it cool. Remove the bay leaves. Pull the pork apart and mix it with the vegetables.
To prepare the hash & eggs: in a very large frying pan, or on a plancha, heat the lard and fry the eggs. Remove the eggs from the pan and set them aside. Use the same lard to fry the potatoes. Once the potatoes are golden brown add the pulled pork and season with salt and pepper. Fry everything together until some of the pork starts to get crispy. Serve with the eggs on top.

Tongue Recipe from Chef Millicent Souris of Egg in Brooklyn, New York

Chef Millicent Souris of Egg in Brooklyn suggests poaching the pork tongue in duck fat between 180 to 220 degrees until the tongue gets tender.  The longer it poaches the better (you can poach it on and off for up to 2 days!).  Take the tongue out and peel off the skin, which can be easily removed.  Slice the tongue thinly or run it through a cuisinart, add salt and pepper and season to taste.  Top it on toasted bread and serve with something fresh like arugula or a fruit compote. You can store a portion of the tongue not used in the duck fat in the fridge or you can freeze the fat and reuse it in the future.



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.

On last week’s Burning Down the House, Curtis Wayne sat down with Michael Cockram, Adjunct Assistant Professor of Architecture and Historic Preservation at the University of Oregon, to talk about the use of recycled and reclaimed materials in contemporary architecture. Also last week: a very special Urban Foragers.  Zak Pelaccio and Jori Jayne Emde interviewed Garrett Oliver, brewmaster for Brooklyn Brewery, about the state of the craft. Jori got a sneak taste of some of Garrett’s yet-to-be-released Brooklyn Brews. On The Main Course, Katy and Patrick hosted Jen Klepper of The Fatty Crab & Gabe McMackin of Roberta's to talk about Malaysian Cuisine, the trend towards whole animal cooking, and their experiences in the kitchen. In keeping with its instructive motifs, last week’s Why We Cook featured Erica Wides’ crash course on cooking summer shellfish on the grill. Don’t barbeque without it!  Also, the first of a two-part miniseries event on At the Root of It featured Dick Bessey’s deconstruction of the fermentation process. Check out part II this week. On the Edible Communities show, Marla Camp secured an interview with acclaimed producer and director of the new hit movie FRESH, Ana Sofia Joanes. This is not to be missed!  On Eat to the Beat, Sarah Obraitis hosted a talk and in-studio performance with Jayhawkin' One Man Band and Pitmaster Trainwreck Washington of Kansas City, Kansas. Don’t miss Trainwreck’s soulful brand of rock-a-billy.  And finally, Greenhorn Radio visited with hunting enthusiast Jules Emory. Marge Kikelly sat in on the Farm Report talking about consortium farming with her goat farming group: Thyme for Goat. Anne Saxelby covered Twig Farm live from Vermont on her show, Cutting the Curd! Curds…Way!

Also not to be missed: A very special Q-Report, in association with Blue Marble Ice Cream, brought Ingoma Nshya into the studio to perform.  Ingoma Nshya is the first ever all women’s Rwandan drumming group.

This week: Get ready for the triumphant return of hit show Snacky Tunes.


  • Monday—Snacky Tunes—2pm
  • 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

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:

Finger on the Pulse of
Snacky Tunes

Sarah Obraitis
of Eat to the Beat

Erin Fitzpatrick
of At the Root of It

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