Surryano is now available in a larger form, perfect to cut into slivers any time of the day. A sliver is all you need and, like with prosciutto, these hams don’t go bad because of the way they are cured (just wrap in cheese cloth or saran-wrap and leave in fridge and they will last for months).

As Harold McGee wrote in a New York Times article, “These hams are so flavorful that an ounce will give you 10 mouth-filling bites…They’re worth every milligram and dime.” Just imagine what you can do with a boneless whole or half ham!

These hams speak not only to the rich culture of Virginia curing but also to the unique ways in which indigenous and colonial food preservation traditions came together with modern technologies to create something new. Sam’s Surryano relies on legs from Heritage Foods USA and a carefully controlled production process. 

Released only once a year and in limited numbers, Surryano ham has been at least 400 days in the making! We are honored to
work with Sam and appreciate his investment in our farmers.

Sincerely,

Whole Boneless Surryano Ham (7-10lbs)
Shipping Included - $145
Half Boneless Surryano Ham (3-6lbs)
Shipping Included - $90

Please allow 1 week for delivery.

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

Read about us in Food Arts: LINK TO FOOD ARTS!

Last week’s Farm Report featured two of New York City’s urban farming luminaries, Ben Flanner and Adam Horwich.  The pair have worked together on the much talked about Greenpoint Rooftop Farm project, and they brought their urban gardening know-how to the studio for a session covering the past, and the future, of the movement.  

The second installment of HRN’s newest hit show, Snacky Tunes, hosted by dj tandem Greg and Darin Bresnitz featured an interview with Rob Smart of Pro Food and a live DJ set by Terry Diabolik.   Also last week: Part II of the At the Root of It’s fermentation mini-series with Dick Bessey, master breadmaker and general fermentation scientist. 

On Why We Cook, Erica Wides spoke on the history of gazpacho and gave a brief recipe how-to for the cold Spanish soup and its culinary cousins, panzanella and ratatouille.  Deborah Schapiro hosted the Edible Communities show last week, bringing us a report from the field on a new farm-to-school project in Burlington, VT.  Eat to the Beat featured a food-centric DJ set by Chris Lentz.

Burning Down the House took architecture once again to new heights, discussing Architectural Education and the themes of passion, obsession and ideas with Pratt University students Eric Moed and Brian Schulman. Zak and Jori talked beer once again with one of the smartest brewers in the world: Garett Oliver – no one should miss this interview on Urban Foragers! Severine talked about keeping bees on Greenhorn Radio, a show gaining in popularity every day.

The Main Course had a fascinating conversation with James Oliver Curry of www.Epicurious.com, the site that archives all recipes from Conde Nast. On the Q Report Patrick and Mark were joined by Academy Award nominated documentary filmmaker Mark Mori, who told us about his new film called Bettie Page Reveals All.

THIS WEEK ON HRN

• 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 – 8pm
• 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

Finger on the Pulse of
Snacky Tunes

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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New York, NY 10150
Tel: 718-389-0985
Fax: 718-389-0547