January 2011
2 posts
2 tags
Jan 5th
7 notes
4 tags
NY Times Review — Chef Chad Colby's "Cena di... →
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
Jan 3rd
December 2010
2 posts
Dec 10th
1 note
Dec 3rd
November 2010
5 posts
5 tags
Nov 30th
2 notes
Heritage Foods USA clients - The Meatball Shop 84... →
The meatballs at the Meatball Shop are from Heritage!
Nov 17th
Nov 17th
Nov 13th
Nov 10th
2 notes
October 2010
4 posts
Oct 28th
Oct 28th
Oct 27th
Heritage Foods Gift Packages and Catalog Out Now!
Our Gift Catalog is out now!  Click the images or click here to go to the Gift Category to see all of our different gift packages!
Oct 26th
September 2010
7 posts
Heritage Foods USA mentioned in NYMag article... →
Sep 29th
1 note
Bushwick, Brooklyn, A Neighborhood Of Collectives... →
Sep 21st
1 note
Sep 17th
2 tags
Piedmontese Burger Mediterranean Style
by Shana Chock-Goldman & Andrea Trabucco-Campos Some would say having a yard or a grill or a rooftop or a private yacht are the most grand of luxuries. I think being burrowed in Bushwick with a connection to the divine meaty provider, Heritage Foods USA, can turn a city kitchen in an industrial neighborhood into a kitchen located in a farm—while still keeping the smell away. This week I...
Sep 15th
2 tags
Heritage Duroc Frenched Five-Rib Rack
by Shana Chock-Goldman Cooking a Frenched Five-Rib Rack after an eight-hour workday seemed like a daunting task, but working with such tender pork proved to be easier than I thought.  Because the Heritage Duroc rack came basically ready to eat, it took no time throwing together some spices and vegetables to create a rich and hardy meal. Recipe and pictures after the jump! Pork One Frenched...
Sep 8th
1 note
Sep 7th
Sep 2nd
August 2010
1 post
Aug 26th
June 2010
6 posts
The Meatball Shop 84 Stanton Street
We stopped by The Meatball Shop on Stanton Street between Essex and Allen in NYC’s Lower East Side.  Chef Daniel Holzman makes their meatballs out of pork trim from Heritage Foods USA.  Here Daniel tells HFUSA’s Heather Hyman why he uses our product to make his meatballs: Daniel took us through his process: first, he diced up the trim along with any flavorings (for our...
Jun 24th
1 note
Jun 23rd
1 note
5 tags
Smoked Heritage Ham Bone-In
Buy this ham here: Smoked Heritage Ham Bone-In I prepared this ham very simply. The ham I had was from a Red Wattle pig, about 19 pounds.  I figured on a long slow baking time to heat it through and through with a nice glaze to finish.  The most important thing when baking a ham is to take the ham out of the fridge at least an hour before cooking so it can get to room temperature. Preheat the...
Jun 16th
2 notes
Jun 13th
Jun 9th
Memorial Day Smoked Jowls
Nami and I went upstate near Wurtsboro, NY for the Memorial Day Weekend.  We rubbed some skin-off jowls from Heritage Foods USA with a cup of salt, a half-cup of sugar, some herbs and peppercorns, and stuck them in a plastic bag in the fridge over night.  Then I hickory-smoked them for about 16 hours.  After some refrigeration they were ready to be sliced and served with eggs grits and stewed...
Jun 1st
May 2010
8 posts
3 tags
Porterhouse Pork Chops With Rosemary and Paprika
Heritage Foods USA Porterhouse Pork Chops with Rosemary and Paprika  Porterhouse pork chops are cut from a section of the loin that includes a piece of the tenderloin and a loin section attached with a bone in, similar to a beef porterhouse or T-bone steak.  You can buy these chops online: Heritage Foods USA Porterhouse Pork Chops.  Right now we are running our Annual Recession Special, which...
May 19th
22 notes
Pork Shanks
Pork Shanks (Osso Bucco Cut) from Heritage Foods USA These are pork shanks that I wanted to make a bit lighter than a usual osso to be more appropriate for the Spring season. Here are the shanks in raw form: Ingredients: 4 pork shanks, 1 carrot, 2 celery stalks, 1/2 white onion, 1/2 bottle of red wine (I used some leftover Pinot Noir) Brown the shanks on moderately high heat in the...
May 19th
2 notes
5 tags
Smokin' Butts
Nothing sets the stage for a summer in the city better than good friends, a backyard, heritage meats and a smoker!   Two half bone-in boston butt shoulder roasts from Heritage Foods USA were delivered on Friday, rubbed on Saturday and smoked on Sunday. For the rub: 2 Tablespoons each ground sea salt, cumin, chili powder, dark brown sugar 4 Tablespoons paprika 1 Tablespoon each white...
May 18th
3 notes
Brooklyn Grange gets dirt →
Brooklyn Grange gets dirt in the NY Times Rooftop farming is underway in NYC
May 17th
May 6th
May 5th
4 tags
May 5th
Meat, and the Men Who Deal In It - Heritage Foods... →
Patrick Martins and John Hoppin of Heritage Foods USA in the New York Times
May 5th