Check out the amazing things that were done to two our Frenched Ten-rib rack!
This is what Judy had to say about our Heritage pork.
“I couldn’t have been more delighted with my beautiful Heritage crown roast of pork I purchased for the Christmas holiday. Not only did it arrive on time (in fact, a day earlier) but the taste of this pork is something beyond believable. I will never purchase any pork at the regular stores again after tasting Heritage pork. My guests were raving about the meat as well. I am so pleased to have found you, and you can be certain I will order from you in the near future and beyond.
Regards,
Judy”
Thanks Judy!
Our warmest wishes to you and your family in this New Year.
Sincerely,
The Heritage Team
Congrats on the successful dinner Chad!
And thanks to you and NYT for the kind mention of Heritage Foods USA in the article.
We wish everyone a great 2011.
Sincerely,
The Heritage Team
Heritage Foods Friends & Clients
Chef Chad Colby’s “Cena di Maiale” at Osteria Mozza — LA Times’ Daily Dish review
The raved about Gloucestershire Old Spots pig is raised by our master farmers Craig & Amy Good.
Read more about them on our website.
You can get your very own Gloucestershire Old Spots quarter hog here!
Our friend Phil sent us some beautiful pictures of his Thanksgiving Heritage Turkey and we knew we had to share them with the world. Check out his brine recipe below to make a delicious bird of your own!
Enjoy!
2 bay leaves
1 bunch fresh thyme
1 bulb garlic , cloves separated
5 whole allspice, crushed
4 whole juniper berries, crushed
2 quarts buttermilk
water to cover
juice of 2 oranges
2 tablesppons of orange zest
1/2 cup kosher salt for each gallon of water
1/2 cup of brown sugar
1/2 cup of plain sugar
Brined for about 12 hours.
A Heritage Thanksgiving - Heritage Turkey from Heritage Foods USA.
By John Hoppin
First, washed the bird inside and out. Then we stuffed butter and sage under the skin. There is a membrane that you have to break through near the cavity entrance, and then you can run your hands between the skin and breasts easily, and stuff with whatever you like. After it was sufficently plugged up with about 4 T each of butter and herbs, I had a moment of inspiration and covered the bird with some caul fat that I had leftover from making pate. I figured the caul fat would create an insulating layer to keep moisture in, and that it would melt away during cooking. I seasoned the bird aggressively with salt and pepper.
Aside from the caul fat, the other important component of my cooking setup was to use a probe thermometer. These are cheaply available on any cooking store or at Amazon, and they allow you to check the temperature of a roast without opening the oven. This was a really good move, since the bird was done about 15 minutes early, and we would have no way of knowing that without opening the oven to check. It was Thanksgiving and there were brussels sprouts and mashed potatoes and gravy to make, so that was important. I put the thermometer into the inner thigh meat of the bird and set it for 155, so that the alarm would ring, I would take the bird out, and rest it, and the carryover cooking would bring the bird to 165, my ‘it is done’ temperature.
I put the bird in the oven with the legs facing the back of the oven, because it is hotter there away from the door, and the legs need more heat than the breasts. I preheated to 425, and after about 25 minutes I turned it down to 325. After about 2 hours all told, the timer went off. I pulled out the turkey. The caul fat had almost completely melted away, leaving the skin crisp and chestnut in color. As I finished the rest of the sides, the temperature in the bird rose slowly to around 165. Carving it was plenty juicy. We deboned the thighs and wings to get the most of the delicious meat. The flavor was just unbelievable. Caul fat from Heritage Foods USA available here. Heritage Breed Turkeys are available here - try one for your next dinner party, you and your guests will not regret it.
Baked the Brown African Goose I posted about earlier in the week. Heritage Breed Brown African Goose courtesy of Heritage Foods USA.
I rubbed it with coarse sea salt, and cured it in the fridge on a rack for 2 days. I stuffed it with apples. carrots, onions, garlic, herbs and bread that I had cooked down in some red wine, and roasted it for 5 hours at about 300 degrees. It came out fantastic, skin dark brown and crispy, and the meat tasty and flavorful. We all said it was almost like eating chocolate pudding in meat form! A couple of friends were on hand to eat it, and the three of us made short work of it. It also gave up about a pint and a half of goose fat which I strained and saved - it’s great for roasting brussels sprouts or other burly veggies.
Because I made it after work, it didn’t finish resting until almost 1 AM. Rob said: “I ate that goose at 1 o’clock this morning. It was so rich and luxurious. The breast meat was like steak. The taste was the turkey, or poultry, equivalent of brownies or chocolate cake. I thought, if a poor person in England had a bite of this at Christmas time a hundred years ago they would go nuts. Holy s**t! The stuffing was amazing and I ate a goose wing and we also, John and Mary and I, ate the heart. A goose heart!”
