Heritage Foods USA

Of the 11 billion chickens on planet earth today every single one is descended from the Red junglefowl of southern Asia. Left to its own devices, a farm chicken that flies the coop will behave like wild Red junglefowl and live in small meandering groups. A chicken can recognize up to 80 members of its own species, all of whom are part of the group pecking order!

A quarter of all industrial chickens arrive to the processor already with broken bones or bruises. This sad reality is due to corporations breeding for profit and not for the chicken’s health. Bad genetics also means a steady dose of antibiotics. Medicine helps the chicken live but is not healthy for the consumer. That is why it’s so important to eat Heritage chickens, perhaps more than any other livestock, from sources you can trust.

Heritage Pork Ribs

Plymouth Rock
Two 2.5-3 lb chickens - $55
Four 2.5-3 lb chickens - $95

In 1865 a Dominique was bred with a Black Java hen. The delicious result was a Plymouth Rock. Because the breed was so popular in the early 20th century, it was often called the "Hereford" of the poultry world! Three kinds of Plymouth Rocks exist: exhibition, industrial production and dual purpose farm bird.

Raised in New York State by Hemlock Hill Farm.

All of our Heritage chickens are raised free-range without antibiotics or hormones.

Heritage Jersey GIant Cooked

Jersey Giant
Two 3 lb chickens - $55
Four 3 lb chickens - $95

New Jersey residents John and Thomas Black developed this large chicken for New York City public markets in the 1880s. The Giant is the largest American heritage chicken breed and boasts ample breast meat. Sadly for the Giant, a slow growth rate and dark feathers led to its almost total demise. But thanks to our farmers and others like them, a last stand to protect this majestic bird is being made.

Raised in Kansas by Good Shepherd Turkey Ranch.

Remember, these chickens get a lot of exercise so their meat if very firm. The only way to successfully cook them is very slow at very low temperatures.
Scroll down for a great Heritage chicken recipe!

Exclusive Salame Of The Month

Cesare Casella

Cesare Casella is considered a phenomenal charcutier. He is the owner of Salumeria Rosi, a salami shop/restaurant on the Upper West Side of New York City. He is also the Dean of Italian Studies at the International Culinary Center. Cesare can be seen around the country, teaching students and other chefs, with his signature sprig of fresh rosemary in his shirt pocket.

It was early in the Heritage Foods USA wholesale story that Cesare started buying Red Wattle pork for his renowned curing program. After years of tweaking and adjusting his curing to the traits of the Red Wattle, this batch of not so spicy soppressata is by far his best! We are so proud to share it with you..

Not-So-Spicy Soppressata
Shipping Included!

Two 1 lb sticks - $65
Four 1 lb sticks - $110

A single slice or two will carry you over to your next meal. More slices make for a perfect appetizer. Eat alone, with crackers or in a Panini!

Remember to slice thin and keep refrigerated. Ships via FedEx Ground. If you need it sooner call us: (718) 389-0985.

Red Wattle Soppressata

Our Heritage team will hand pack each order from our brand new in-house Mail Order facility!

Orders received by Thursday 6 AM will be shipped this week.

Recipe Of The Week

Heritage Chicken with Fennel, Black Olives, and Orange Zest
by Katy Keiffer

Serves 2-4

1 Heritage chicken (3 lbs) cut up
Several tablespoons of flour with salt and pepper
1 large fennel bulb, cored and sliced thinly
1 medium onion, sliced thinly
½ cup of gaeta or nicoise olives
1 orange: grate a half teaspoon of zest and then juice the orange
½ cup white wine
1 cup chicken stock
Bay leaf
Olive oil

Heritage Chickens

Preheat oven to 295° F.

Cut chicken up into eight or ten pieces. Dredge in flour with salt and pepper and shake off the excess flour. Heat a skillet, and add enough olive oil to generously coat the pan. Brown the pieces lightly, in batches, over medium heat, adding olive oil in between as needed. Do not crowd the pan, or the chicken will steam.

Put the chicken pieces into the crockpot or a dutch oven. Add another tablespoon of olive oil to the skillet and saute the fennel and onion until just softened. Add the orange zest, thyme, bay leaf and white wine. Let the wine bubble for a minute, then add stock and juice. Pour the contents of the skillet over the browned chicken pieces, add the olives, and cover. Cook for about 3 hours in the oven, or for manufacturers recommended time in your crockpot. The key thing is to keep the temperature low, as the heritage bird is a muscular creature, and those fibers need to be relaxed.

Serve over Israeli couscous, barley, or a grain of your choice.

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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.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com

402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547