WHAT PEOPLE ARE SAYING ABOUT HERITAGE FOODS USA

Chefs, Journalists, the Heritage Advisory Board and Consumers have been quick to rally around the Heritage Foods USA mission of preserving the farmers and food traditions of this country. What is everyone saying about us? Read on to find out!

In the Press Testimonials & Comments Letters of Support

HERITAGE FOODS USA IN THE PRESS

2011 Press

2010 Press

2009 Press

2008 Press

2007 Press

2006 Press

2005 Press

2004 Press

  • Op-Ed in the New York Times by Patrick Martins
  • The New York Times Magazine - Year in Ideas, December, 2004
  • Fortune Magazine - December, 2004.
  • Wall Street Journal, December 2004
  • Organic Style, September 2004
  • Gastronomica, Fall 2004
  • Babbo.com, Fall 2004
  • Sante, October 2004
  • Wine News, November 2004
  • Westchester Magazine, November 2004
  • Healing Lifestyles, December 2004
  • San Jose Mercury News, August 2004
  • www. obsessionwithfood.com, Fall 2004
  • Houston Chronicle, June 2004
  • The Topeka Capital Journal, December 2004
  • The Manhattan Mercury, December 2004
  • Chez Panisse.com, Fall 2004
  • Food and Wine Magazine, November 2004
  • Food Arts
  • Food & Wine Magazine
  • Bon Appetit Magazine
  • The East Hampton Star
  • The Table
  • The Wall Street Journal
  • Sante
  • CNN.com
  • The Associated Press
  • Fresh News
  • The Kansas City Star
  • The New York Times by Marion Burros
  • New York Times by Florence Fabricant
  • Gastronomica
  • Toldedo's City Paper
  • Wine News
  • The San Jose Mercury News
  • The Oakland Tribune
  • The Ann Arbor News
  • Culinary Communications
  • The Houston Chronicle
  • The Times Union
  • The Pittsburgh Post Gazette
  • Dan's Paper
  • The Valley Table
  • The Sustainable Table
  • Babbo.com
  • Metro News
  • The Los Angeles Times
  • Chicago Tribune
  • The Sabet Herald

2003 Press

  • Op-Ed The New York Times by Patrick Martins
  • Time Magazine
  • Newsweek
  • Food and Wine Magazine
  • Gourmet Magazine
  • USA Today (by Jim Hopkins)
  • Mother Jones (by Michael Pollan)
  • The Seattle Post Intelligencer
  • The Orlando Sentinel
  • Food Arts
  • The Chicago Tribune (by William Rice)
  • Gourmet News
  • The Pittsburgh Post Gazette
  • The San Francisco Chronicle
  • The News Gazette
  • The New York Times (by Florence Fabricant)
  • The New Mexican
  • The Free Press
  • The Minnesota Star Tribune
  • The Princeton Times
  • The Associated Press
  • The Chicago Tribune (by William Mullen)
  • The Baltimore Sun
  • USA Today (by Dan Nephin)
  • The Asian American Statesman
  • US News and World Report
  • The Green Guide
  • Zingerman's News
  • The Detroit Free Press.

2001 Press

Stories on Heritage Foods USA have appeared on:
Martha Stewart Television, ABC News with Peter Jennings and three times on National Public Radio including Leonard Lopate.

back to top

Testimonials and Comments

ON HERITAGE BEEF …

Hello,

I wanted to write to tell you how pleased I am with my recent Heritage Foods purchase. I bought an 1/8 cow. So far I have tried the Filet Mignon, Top Sirloin, London Broil, Kabob and Ground Beef. The first time I tasted the meat I kept thinking, this meat tastes so earthy. When I cook the meat, very little fat and water lose. The meat is delicious.

After my research into GMO corn, government subsidies, and by product feed I completely changed how I buy food, choosing now to support local vegetable farmers and co-ops.

Thank you for offering such an excellent choice.

All the best,

 - T.A., California

ON HERITAGE PORK & CURED MEATS…

Thank You. The pig was perfect! Used La Caja China to cook it and it was spectacular. Your service is exceptional in this day and age. Shipping was great and all the people I spoke to were very nice and truly helpful.  It is a pleasure to do business with professionals. -Sal, New York

**

I look forward to each and every offering you have.  The producers with whom you work and whose products you offer have restored my faith in the availability, in the U.S., of the best food on Earth.  I recommend your website all the time.  Thank you!

Sincerely,
Judith, Texas

**

Our guests raved about the chops and will be ordering some.  They live in North Dakota and have some friends in the restaurant business, so they were very excited to share them back in N.D.
 
Thanks so much!
Christa, Virginia

**

My order arrived in perfect time.  Our guests enjoyed the pork loin very much, and I have been enjoying the Braunschweiger, too.  After our fund-raiser I was off to a 6:30AM flight to San Diego and haven't had the opportunity to thank all of you. - Joseph, Ohio

**

The plum-fed pork was out of this world!  Truly – it was the best tasting meat I have ever had.  I can’t wait to try the other breeds.  We did a side-by-side taste test with store bought Berkshire ribs (good quality) and there was no comparison.  The Heritage meat just fell apart in my mouth – really amazing!  The texture was absolutely silken, my 21-month old, who wont eat most meat because of the way it feels in her mouth, scarfed it down. – Bronwen, Helena, MT.

**
    
The Duroc pork was fabulous.  We had some grass-fed pork alongside as a taste test; the Duroc is clearly very special.  It is totally unlike supermarket pork!  – Laurie, Franklin, TN.

**

I grew up on a farm long ago, I thought I had only been dreaming that pork once tasted this good.  This product is light years better than store-bought pork!!!  – Roger, Hurricane, WV.

**

Your pork blows away grocery store conventional pork – Keith, Atlanta, GA

**

Everything we had was better than any pork that came before.  We are spoiled now and only want to order Heritage pork; there is nothing else like it! – Lisa, Sherman Oaks, CA

**

Heritage meat is worlds different than grocery store meat! - Mauri, Syracuse, NY

**

The meat is intense and delicious; it’s incredibly tender and moist.  Best pork chops I have ever tasted! - Mary, Saint Helena, CA

**

Great flavor, enough fat to give it a nice juiciness and good mouth feel.  These are the best pork chops I’ve ever had! - David, Clayton, CA

**

This meat is F#@$ING delicious!!! - Nicole, Los Angeles, CA

**

Oh my gosh! Your pork is so good it is unbelievable!

Everybody with a tastebud knows that supermarket pork has become virtually unpalatable because of overleaness. But still, the contrast between the Red Wattle pork and supermarket pork proved to be astounding! We had a dinner party where we served Red Wattle center cut pork chops versus center cut pork chops from Wegmans, which is an upscale grocery chain. We poured Kikkoman Light soy sauce on the chops and then seasoned them with a spice mix of ground fennel, paprika, salt, pepper, garlic powder and oregano. We roasted the chops in the oven until most of the way done and then finished them in the broiler.

Again, the contrast was astounding! Wegmans pork was described as bland, dry as sawdust, and having an aftertaste. The Red Wattle pork was described as tender, juicy, just firm enough, very sweet flavored pork, plenty of flavor but not overpowering and extremely fresh.

Wow! Thanks! Keep up the great work!

Sincerely,

Andrew J. Pease, Ph.D.
Associate Professor of Biology
Stevenson University

**

I LOVE the product. It’s my second ham from you. First one got rave reviews so this is by popular request! Thanks for being there. - Maria Rodale from Rodale Magazines.

**

The ham was wonderful. I never had such an extraordinary ham, I will order on every Easter.  It was delicious! Tonia – Northport, NY.

**

I’d prefer Berkshire, if possible, basically the Berkshire I ate before was so good it almost made me cry! Although if you can mix breeds I’d certainly be willing to try something different. Reilly – Goleta, CA.

**

The quality of the guanciale has exceeded our expectations.  I moved here from Milan 8 years ago, and this is the first I have had guanciale here in America. Christian & Danielle – Laurel, MD.

**

ON HERITAGE TURKEYS…

From my childhood I am familiar with very fresh poultry, having helped kill and clean chickens at my grandmother's house in western North Carolina.  I was impressed with our turkey from the moment I opened the package for marinating the bird.  The turkey was firm yet resilient, and a nice, pale color.  We liked the dark meat, and there was lots of it--succulent and delicious. We'll be buying more heritage turkeys in the future!   Thank you for preserving this wonderful bird. – Sandra, Bronx, NY.

**

With apologies for not writing sooner, we would like to extend our thanks for the exquisite holiday bird that we had this Thanksgiving, and, certainly not least, to thank you for your admirable efforts in preserving heritage birds. You are a hero to us. We purchased our bird through Prather Ranch Meat Co. that has a retail space in our wonderful San Francisco Ferry Building. Attached our pictures as we proceeded to brine the turkey, stuff it, roast it, and plate it for presentation at our Thanksgiving. The bird was absolutely delicious-succulent and moist.
  
Again our thanks for adding a very special and meaningful addition to our Thanksgiving. We can hardly wait until next year! With gratitude, Natalie and David - San Francisco, CA

**

Thank you so much for the lovely bird! And, can you please pass my gratitude to the farmers? It was the best bird I have ever tasted and I feel like it’s the first time I have ever tasted a turkey.  Mitch – Princeville, HI

**

Dear Folks at Heritage Foods USA: Certainly you've received thousands of letters this week praising your turkeys.  Add mine to the list. I ordered a small turkey, which arrived in pristine condition on November 20th.  I looked on your web site for a brining recipe, made some small adjustments (reduced the salt to 1/2 cup) and brined the bird for 2 days.  I roasted it up and we ate the absolute best turkey ever!  It was succulent, moist, very flavorful, and very tender.  I've roasted wild turkeys many times before and this bird had flavor that was every bit as good.  The main difference between your birds and wild turkeys is that the wild birds are tough as thick rubber straps! I've used a hacksaw to take the legs off the wild guys before they would fit into the roasting pan.  The heritage bird didn't have that problem.  Thank you for a memorable Thanksgiving feast.  Vicki – Monument, CO.   PS:  The bird is now being reincarnated into some delicious soup.  I used every bit of it!

**

Our Thanksgiving was especially wonderful as a result of the fantastic Heritage Turkey. We are so glad to have discovered you and look forward to next year.  Mary - Glen Allen, VA

**

Hi, My bird just arrived..... beautifully packaged, still very cold... I am very excited about cooking it on Thanksgiving.  Please thank the farmers that take the time to raise these wonderful turkeys, what a treat for us. My 8 year old son is very interested in breeds of all animals that are on the endangered species lists.  We spend a lot of time talking about what can be done to keep these animals alive.  This will be a great lesson for him in the preservation of old stock, even though we are eating it. Happy Holidays to all of you and thanks again. Jennifer – Statesville, NC

**

We have been ordering our turkeys for about 4 years now and will never again get anything else. Every year they get better and better. I think this year was the best ever!

We had tried all sorts of different turkeys - free range organic, specialty butchers, you name it, we tried it. We always liked the turkeys, but were sure the taste could be better. We finally found you a few years ago, ordered our first heritage turkey and were blown away. The difference in the taste was amazing. Since then, we have only ordered our turkeys from you. Our guests at Thanksgiving now refuse to go to anyone else's house. Thanks so much for providing such a wonderful service!  Katrina – Miami, FL

**

I'm writing to tell you how terrific our heritage turkey was. I'd wanted to try one after reading good comments about them in several food magazines. My expectations were met!  The flavor was great & I loved the extra dark meat. Kudos to you for bringing these birds back & for running a 1st rate operation - easy website, shipped as stated, good communication. I'll be back next year!    Julie – Boulder Creek, CA

**

The Turkey was really great (BBQ'd it on my "Big Green Egg" Japanese style ceramic grill).  Raymond – Westerly, RI

**

The Heritage turkey, my third, was delicious. I love how muscular and healthy he looks! Thanks.  Sumati – East Greenwich, RI

**

Thank you all so much for the incredible turkey that we got from you this past Thanksgiving!  Using only salt and pepper, it was probably the best tasting turkey we have ever had and the gravy was definitely the best we ever had.  And not having to stand in line, rummage through a bin with dozens of turkeys was an added bonus.  Please keep me in mind for next year! Lars – Glendale, CA

PS – The personal and friendly service you provide was also a great bonus!

**

I received my turkey midday on Tuesday and everything was perfect! Thanks.  Sarah – Houston, TX

**

Turkey update: it was SUBLIME.  I brined it overnight on my fire escape, and I slathered it in olive oil, rosemary & thyme, and stuffed it with onions & apples, and I didn't overcook it!! My son had the last leftovers sandwich today -- and I can't wait to make a risotto with the stock.  Thank you for helping to make our Thanksgiving so delicious! I hope yours was too.  Jamie – New York, NY

**

The bird was superb, more flavorful than any poultry I've ever had. Robert – Douglaston, NY

**

The turkey was excellent!  My brother, the chef, gave me some cooking tips. Was a great Thanksgiving. Hope yours was, too.  Thanks! Ellen – Boston, MA

**

My Turkey came out great!! The soup I made the next day was even better. Thanks.  Sass – New York, NY

**

Just to let you know we were very pleased with our turkey.  This was our first heritage bird and it exceeded our expectations - a new standard has been set!!!!!!!!!!!  Carol – Topsfield, MA

**

Our turkey was delicious. I cooked it until the temp read 150 this year, and took it out.  I did the maple butter recipe, and made my gravy with sherry.  It was fabulous.  Looking forward to next year.
Kira – New York, NY

**

Hey Turkey Gang. That was the best turkey we have ever had on Thanksgiving or any other time. It cooked like a dream and it was fabulous. We will be back again next year. Karen– Sedona, AZ

**

Our 20lb American Bronze was the best turkey we've ever tasted -- all 18 of us agreed.  Many thanks for the work you do, and for allowing us to taste REAL turkey and all your other fine products. Best wishes for the holidays and 2007. Andrea – New York, NY

**

The turkeys were a big hit.  They were particularly flavorful the next day when turkey usually has no taste.  And the turkey soup was the best ever. Noel, Rennslearville, NY

**

Dear Heritage Foods Folks:  I made two turkeys for Thanksgiving -- one was yours and the other was an organic, locally farmed, but not heritage breed.  I brined the organic turkey which gave it some flavor--it was terrific and people loved it.  But the heritage bird had a true, delicious turkey flavor without any brining and I've never had a better turkey.  Thanks!  Keep up the good work you are doing.  I'm hoping that there will be a continuing and growing demand and that  such animals will be available to and affordable for more and more people! Very truly yours, Phyllis – Scarsdale, NY.

**

I simply wanted to take time to tell you and the farmers how delicious our turkey was!  This was our first purchase of a Heritage turkey, but it will not be the last.  I read about your turkeys in a magazine and looked you up online.  I have to admit that I was skeptical as to whether or not there would be a noticeable difference in flavor, but decided to try a Heritage turkey.  I am a skeptic no more!  Everyone at our table commented on how flavorful the turkey was!  My mother, who as never liked turkey, actually took seconds!  She truly enjoyed it!  The Heritage turkey is well worth every penny we spent and we will absolutely be ordering another for Thanksgiving next year!  Thank you to all involved in bringing our turkey to our table! Respectfully, Natasha - Westland, MI

**

This was bar none the best bird we have ever served. We purchased the rotisserie just to step it up a notch and add a little apple wood to the fire. It was so rich and delicious there were only enough leftovers for a couple of sandwiches. Next year we get the daddy bird.

I was so proud to read your insert to my girls and they in-turn were  proud to carry it to school and read it to the class. I am teaching them young that food should never be treated with respect and that you reap what you sew. I'm thrilled that in this country we can finally get back to eating meat and poultry the way it was meant to taste. I truly believe in your cause and will always support your company and the growing hand full of farms like Stone Barns that are making food taste better. Cheryl – Summit, NJ

**

Our 16-pound Heritage turkey was pronounced the best turkey ever. No small praise, as we have hosted Thanksgiving dinner for the family for over 30 years, and I have roasted some very good birds.  The dark meat was the richest, tastiest I’ve ever experienced, and the breast was just luxurious.  Worth the additional cost.  Attached, not pretty but delicious platter of turkey and ham. All the best to the Heritage food chain. Joel - New York, NY

**

Dear Heritage Foods, I am eager to report that our Heritage Foods’ turkey was the best ever!  We knew it would be exceptional from the moment we opened the package and saw the pristine and resilient bird.  The aroma of the roasting turkey was intoxicating, the gravy made from its drippings exceptional, and the turkey itself rich and delicious.  We also enjoyed the months of updates and photos. Thank you for helping to make our Thanksgiving superb. Kristine – Los Angeles, CA

**

We loved it. Completely and totally. We did find that even when the leg and thigh were at temperature (say, 150-160 degrees) the juices were still a bit bloody. We ate it anyway and it was great, but it was a curious cooking moment. Kim – New York, NY

**

Your turkeys were delicious. Everyone at Chez Panisse has been raving about them, myself included. I salt-cured a medium one, stuffed herbs under the skin and into the cavity, and roasted them on high heat. The layer of fat under the skin was thick and spongy like pork fat. Alice had one of the turkeys roasted in a wood oven and another one grilled, and said both were great. THANK YOU. We'll spread the good word about your birds. Give our best to the farmers, too, if you get a chance. Gordon – Berkeley, CA

back to top

Letters of Support

"It's time to reclaim American agriculture from the fast food chains, pesticide makers, factory farms and genetic engineers. Our heritage foods are not only healthier and sustainable, but they taste a hell of a lot better. Supporting this revolution is easy: buy the right food from the right folks."
-Eric Schlosser

"America's heritage foods have been amply documented to be flavorful, nutritious and filled with stories of their origins, dispersals and survival; what they have lacked is a means to be marketed in a manner that ensures that their traditional producers will not only survive, but thrive. The Center for Sustainable Environments endorses "the bridge" being developed to extend the promotion of these foods into new niche markets that will fully value the traditional knowledge of farmers, ranchers and foragers, and the foods themselves. We are ready to fully collaborate with the Heritage Foods initiative to see that these great foods once again reach American tables."
- Gary Paul Nabhan, Director, the Center for Sustainable Environments at Northern Arizona University.

"The producers supplying heritage products are committed to, not only preserving our national agricultural diversity but, ensuring future generations get to experience the fine tastes from our past. Kansas Ag Innovation Center applauds and supports Heritage Foods for its efforts in connecting consumers in search of fine foods and food ingredients to our heritage product producers. We believe that together, we can ensure the continuous supply of these fine foods in America, and in so doing, infuse economic prosperity into some of our rural communities. "
-Vincent Amanor-Boadu, PhD
Director, Kansas Ag Innovation Center, Kansas State University

"Our land, our traditions, and our wild rice are our life. If we don't preserve and maintain these, we will cease to exist as a people. Indigenous people all over the world are losing their natural wealth and biodiversity at an unprecedented pace - losing the essence of their culture. A lot of time, energy, and traditional knowledge go into harvesting wild rice, growing heirloom corn, or raising churro sheep. These things are vital for the health of the land and the health of the people, and communities should be fairly compensated for those things they chose to share. We support the Heritage Foods Initiative for providing a venue for traditional foods to be bought and sold at a fair price for the growers and producers. In doing so, indigenous communities are strengthened not only economically, but also strengthened in culture and tradition."
-Winona LaDuke, Founding Director,
White Earth Land Recovery Project

"The food heritage of the Americas begins with the Native peoples who have thrived here for countless generations. Ceremonies and songs, health and welfare are rooted in Native American food traditions. Tohono O'odham Community Action (TOCA) is delighted to partner with the Heritage Foods initiative to share the culinary and cultural traditions of the Tohono O'odham harvest with a wider audience. By supporting local producers of traditional wild and cultivated foods, Heritage Foods is helping TOCA's efforts to create cultural revitalization, economic development and community health within the Tohono O'odham and other tribal communities. The work of Heritage Foods is a vital effort that TOCA fully supports."
-Terrol Dew Johnson and Tristan Reader
TOCA Co-Directors & Co-Founders

"Since we opened the business in 1982 Zingerman's has been about supporting, selling and savoring traditional foods. Everything in our values and in our vision is tied back to those traditions. The work of Heritage Foods is totally in line with our own work. In preserving traditional foodways we all work to support native cultures, healthy balanced ways of eating, and environmentally sound agriculture that will help to preserve our land and our cooking for future generations. In the food world in which we work this is absolutely essential work."
-Ari Weinzweig - Founder of Zingerman's Deli

“Dear Bill Keener,

I wanted to thank you for the role that you and Sequatchie Cove Farm are playing in the Chattanooga area. The farming methods that you are utilizing combined with marketing to our restaurants and locally owned groceries are giving our citizens and others who visit the opportunity to benefit from unique and locally grown foods.

Your efforts and the efforts of others, to introduce this concept throughout our region, utilizing products from our own food basin is inspiring other farmers in our area and encouraging other restaurants to do the same. Sequatchie Cove is a leader in causing the Chattanooga region to be distinctive in this way.”
-Bob Corker, Mayor of Chattanooga

back to top

Purchase Here
- Pork - Beef - Heritage Turkeys 2010 -
- Lamb - Charcuterie - Rabbit - More -

Past Anouncements

WEEKLY SPECIALS - 12/19/2011
For all of those last minute gifts and meals - whether you celebrate Hanukkah, Christmas, Kwanza or just enjoy quality time with friends and family, this is the best time for sharing your favorite meal.

WEEKLY SPECIALS - 12/12/2011
Exquisite ducks and geese from White Oak Pastures and our Heritage Smorgasbord. Need some more inspiration for your holiday meals? Take a look at our selection of Heritage holiday favorites!

WEEKLY SPECIALS - 12/04/2011
When it comes to the holiday season, the more food the better! It’s the season for feasting and gifting. Check out our Heritage holiday offerings for the meat lover in your life!

WEEKLY SPECIALS - 11/28/2011
We want to send a big thank you to everyone who participated in our 2011 Thanksgiving Heritage Turkey project - in total, we moved more than 6,000 Heritage turkeys, which has made 2011 bigger and better than ever.

WEEKLY SPECIALS - 11/14/2011

Meatloaf By Mark Bittman and Turkeys Final Flight!

WEEKLY SPECIALS - 11/07/2011
With a little over two weeks before the big day, it's time to make our last call for Heritage turkeys!

WEEKLY SPECIALS - 10/31/2011
Heritage Foods Goatober and Turkvember

WEEKLY SPECIALS - 10/24/2011
Goatastic Restaurants, Heritage Turkeys and Pork Butts

WEEKLY SPECIALS - 10/17/2011
The holidays are coming! Order early to be delivered to your home or as a gift for the date of your choice!

WEEKLY SPECIALS - 10/10/2011
Our own Andrea Trabucco-Campos designed a beautiful Fall 2011 Catalog. Check out our new Gift Packages like the Do-It-Yourself Bacon Package, Meatloaf Package, and Dinners by Mario Batali and Daniel Boulud.

WEEKLY SPECIALS - 10/03/2011
It makes no sense that male diary goats are sold into the commodity market or put to death when the United States imports almost 50 percent of its annual goat supply (17,000,000 pounds so far this year). Support these 70 restaurants in the month of October and lets eat more goat!

WEEKLY SPECIALS - 09/26/2011
Fourteen family farms and 70 restaurants have committed to participation in No Goat Left Behind. Goat is the most popular protein in the world. It is a lean, nutritious source of meat and has a lower carbon footprint than beef, pork or lamb. It makes environmental and dietary sense to utilize this readily available protein source in the United States.

WEEKLY SPECIALS - 09/19/2011
We are proud to announce the first retail outlet ever opened by Heritage Foods USA. We have called it the Heritage Meat Shop and it is located at the Essex Street Market on New York City’s Lower East Side.

WEEKLY SPECIALS - 09/12/2011
Please enjoy this great video about how No Goat Left Behind came to be. It was made by Sam Edwards IV. Heritage Turkey, 1/4 Hogs and LAST WEEK FOR PAW PAWS!!

WEEKLY SPECIALS - 09/05/2011
No Goat Left Behind is a serious project intended to introduce goat as a viable meat product in the United States while at the same time aiding dairy farms that have little need for male goats.

WEEKLY SPECIALS - 08/29/2011
Paw paws, Spare Ribs, and Osso Buco.

WEEKLY SPECIALS - 08/22/2011
We're pumped for paw paws! It's that time of year again when the short season for ripe paw paws begins! On top of having one of the most endearing names in American fruit history, the paw paw has a creamy, citrusy taste.

WEEKLY SPECIALS - 08/15/2011
Are supermarket turkeys really that bad compared to heritage turkeys? They are cheaper. And they never lack in white breast meat! But before you write off the idea of spending between $6 and $8 per person on Thanksgiving’s main event consider the differences between the two as expressed by the professor himself: Frank Reese.

WEEKLY SPECIALS - 08/08/2011
We are proud to see our old chef friend Shane Coffey start a new business that helps sustain the last independents in American agriculture. His bacon is amazing and we are happy to offer you this new sweet and delicious line of products.

WEEKLY SPECIALS - 08/02/2011
Order Your Turkey Early! For the past 10 years, we have been selling out of our fantastic Heritage Breed Turkeys, produced by Frank Reese of Good Shepherd Ranch and his network of farmers in Kansas.

WEEKLY SPECIALS - 07/25/2011
Fall is coming soon and bringing Heritage Turkeys, National Goat Month and Paw-paws.

WEEKLY SPECIALS - 07/18/2011
Every time we visit California we think, “Man, we really could live here,” and our trip this past week was no different!

WEEKLY SPECIALS - 07/11/2011
Last call for Alaska Wild Salmon! Also, Summer pork and beef specials

WEEKLY SPECIALS - 07/04/2011
It has thus far been a great year for Alaska fishing. The Alaska Department of Fish and Game put the commercial catch at 3,130,000 sockeye salmon, 862,000 keta, 55,000 kings, 44,000 pinks and 3,000 cohos, for a total of 4,094,000 Alaska Wild Salmon!

WEEKLY SPECIALS - 06/27/2011
Paul Revere's midnight ride saved the colonies from certain defeat in the face of the British. He rode from village to village spreading the news of the impending invasion. Our food system is under a similar threat. Our answer to the midnight ride this week is a Salmon Social Buy!

WEEKLY SPECIALS - 06/20/2011
Today we feature an offer of Fresh Salmon that gives you money back if we reach our goal of selling more than 3000lbs of fish. As of today we are at almost 500lbs! Also A special on whole roasts of beef and 18oz ribeyes for the 4th of July.

WEEKLY SPECIALS - 06/06/2011
Today we feature a Salumi Box from Armandino Batali, an offer of Fresh Salmon that gives you money back if we reach our goal of selling more than 3000lbs of fish, and our final offer for Hearst Eighth Cattle Share.

WEEKLY SPECIALS - 06/06/2011
Thirteen ways to say, “I love you Dad.” This year give the ultimate Father’s Day gift; our Hearst 1/8 Grass-fed cattle share. Nothing says I love you like 1/8th of a cow.

WEEKLY SPECIALS - 05/30/2011
How does 187 quintillion gallons of seawater affect the taste of grassfed animals that only eat what exists within a few feet of the Pacific Coast? Is it salty, herbaceous, tangy? Order our Hearst Ranch beef package and find out for yourself! We love the cattle share because each morning a different cut can be moved from the freezer to the fridge for a meal that night.

WEEKLY SPECIALS - 05/23/2011
We are proud to announce our cattle share program on Hearst Ranch grass-fed and finished Angus cattle from the California coast is back for its 3rd year!

WEEKLY SPECIALS - 05/16/2011
Specials on live Maine Lobsters, Missouri-style traditional smoked Hams, Rabbit Brats and Ground Rabbit Sausage!

WEEKLY SPECIALS - 05/09/2011
Heritage Foods USA travels to Maine for our first ever Lobster shipment! Another first, Heritage Foods USA now offers Rabbit Brats and Ground Rabbit Sausage!

WEEKLY SPECIALS - 05/02/2011
Heritage Foods USA processes 200 heritage breed and free-ranged pigs every week. Maintaining this number each week is important both to the farmers and to the processors who rely on our purchases for their non-commodity food. As a result we are sometimes left with extra of a certain cut – for instance this week, we have extra center-cut loins. When this happens we are proud to offer these cuts to you at a discount!

WEEKLY SPECIALS - 04/25/2011
We have arrived to one of Heritage Foods USA's favorite seasons: Grilling Season! We are proud to offer you products to populate your grills and provide the very tastes that are experienced in the best restaurants in the United States!

WEEKLY SPECIALS - 04/18/2011
On this week’s Farmer’s Corner, we spotlight Larry and Madonna Sorell. Their Lazy Ranch is home to a lovely bed and breakfast and also a dozen varieties of rare breed animals.

WEEKLY SPECIALS - 04/11/2011
It is with great pride and joy that we feature for a final time in 2011 Half Lamb from our partners at Sandstone Ridge and Clover Creek farms

WEEKLY SPECIALS - 04/04/2011
Easter is traditionally celebrated with a roast leg of lamb, spring peas, or asparagus and tiny new potatoes.  The lamb-at-Easter tradition came to America by way of our Italian, and Greek populations. For these Christians, lamb is symbolic of the religious aspect of the holiday, “the lamb of God”, as well as an acknowledgement of spring. In fact, using lamb in this context is a cross over from the Jewish custom of Passover which was originally celebrated with a Temple offering of lamb, subsequently roasted and eaten, but now evoked with a lamb bone, along with the salt, bitter herbs, fresh greens, and an egg.

WEEKLY SPECIALS - 03/28/2011
We are proud to feature a delicious product that we tried for the first time two weeks ago! Good Shepherd Ranch Heritage Ground Chicken Meat.

WEEKLY SPECIALS - 03/21/2011
Take a trip inside the Sugarhouse, where Sugar makers boil the Maple sap down until it's reduced to the amber hued syrup we know and love. Also, Triggerfish and Easter Specials on Lamb, Ham, and Beef Roasts.

WEEKLY SPECIALS - 03/14/2011
What's Triggerfish? Like scallops and grouper, Triggerfish is a mild succulent fish found in tropical southern waters. Fish markets up north rarely if ever carry Triggerfish, so take advantage of an unusual opportunity.

WEEKLY SPECIALS - 03/07/2011
Triggerfish are running, Maple Syrup is flowing, and we introduce a New Cut! PIEDMONTESE BEEF TENDERLOIN

WEEKLY SPECIALS - 02/28/2011
This past week, the Heritage Team drove out of Kansas City though a blizzard, into deep farm country. Our mission: visiting the farms where the livestock we sell to you every week is bred and raised in impeccable conditions by men and women whose commitment to excellence is what makes our business possible.

WEEKLY SPECIALS - 02/21/2011
Right now we have 100 Heritage Breed Rabbits available – these are the best rabbits in the United States. Rare Hare rabbits in Kansas are exceptionally tender, delicate in flavor, and succulent.

WEEKLY SPECIALS - 02/14/2011
GET out the dutch oven and prepare one of the great classic meals, choucroute!! Our cured porterhouse pork chops are absolutely da BOMB when it comes to pairing them with sauerkraut. This is a cinch to prepare, and totally appropriate for family style dining, or for a dinner party. 

WEEKLY SPECIALS - 02/10/2011
Entertaining is easy with Heritage Foods USA products, because the flavor of our beef or pork really needs no additions. Order from Heritage Foods USA today and party the night away this Valentine's Day! Use our coupon for 15% off!

WEEKLY SPECIALS - 01/31/2011
Good Shepherd Ranch is known for its turkey, but it also produces genetically pure and delicious Chickens, Ducks, and African Geese which were processed last week! These birds are like the ones your Grandparents might have known and require a cooking technique that is low and slow. Cooked in this way these poultry items have an unbelievable taste you will never forget.

WEEKLY SPECIALS - 01/24/2011
Maybe the best things about winter are the yummy cold weather dishes like a simmering pot of beans or a nice thick soup. They satisfy like no other meal, while costing less than a fast food value meal. Absolutely nothing makes those one-pot dishes taste better than our meaty Smoked Pork Shanks.

WEEKLY SPECIALS - 01/17/2011
January is a time for health and moderation, after a caloric filled holiday season! Please enjoy our weekly special on American Tuna, some of the best tuna the oceans have to offer. American tuna is low in mercury and line-caught.

WEEKLY SPECIALS - 01/10/2011
We want to bring attention to three recently published books that prominently feature Heritage Foods USA and its network! We hope you go out and buy these books! We are happy to see so many books come out about the new revolution in sustainable meats!

WEEKLY SPECIALS - 01/04/2011
Heritage Foods USA now enters 2011 with a new Manifesto! We will continue to build on our milestone triumphs in reviving heritage breeds, increasing awareness of the food supply in the consumer mainstream, and offering farmers a chance to work their farms in a way that best serves the land, the animals, the consumer, and themselves. In addition, we are adding some radical new projects that will continue to change our food landscape for the better.

WEEKLY SPECIALS - 12/27/2010
We are delighted to be able to offer Muscovy Ducks from Good Shepherd Ranch, the great team that grows our Turkeys. Since we are still in the thick of the holiday season, why not try something a little different? These ducks are a special treat, lean but tender, and loaded with flavor.

WEEKLY SPECIALS - 12/20/2010
Christmas is almost here, so remember to place your order today or tomorrow! Stay tuned next week for a chance to purchase Fresh Muscovy ducks for a New Year’s Eve dinner you will never forget!

WEEKLY SPECIALS - 12/13/2010
We have some awesome saving opportunities to stock up for the holidays. Don’t forget about our fantastic Gift Packages for friends, colleagues, and family!

WEEKLY SPECIALS - 12/06/2010
As the weather cools down, who doesn’t think longingly of a delicious pot of braised Short Ribs, or a hearty beef Brisket. If time is in short supply, (as it so often is at this time of the year), maybe it’s the moment to get out the stove-top grill, or a cast iron skillet, and fire up a few steaks!

WEEKLY SPECIALS - 11/29/2010
On behalf of the Heritage Foods world, we hope everyone had a great Thanksgiving. Thank you to all who purchased a sustainably raised centerpiece for the holiday.

WEEKLY SPECIALS - 11/15/2010
The moment has come, and the birds will soon be winging their way around the country, arriving in time for your Thanksgiving feast. We are also featuring wild rice, which makes a great side dish to any meal.

WEEKLY SPECIALS - 11/08/2010
If you are getting nervous about cooking your Thanksgiving meal in the presence of in-laws and visitors who might question if they could have done better, do a test run with one of our frozen birds from last year!! We still have a few left!

WEEKLY SPECIALS - 11/01/2010
Heritage Foods USA is proud to offer wild caught salmon from The Iliamna Fish Company in Alaska.

WEEKLY SPECIALS - 10/25/2010
Please enjoy this preview of our 2010 Holiday Gift Catalog, coming soon to your mailbox.

WEEKLY SPECIALS - 10/18/2010
This week Heritage Foods USA is thrilled to announce the debut of the Red Wattle Surry-ano Ham

WEEKLY SPECIALS - 10/11/2010
Today is the culmination of much anticipation. After months of thoughtful labor, we can finally premier our new line of scrumptious and savory gift packages!

WEEKLY SPECIALS - 10/04/2010
Today we have much news to announce.

WEEKLY SPECIALS - 09/27/2010
We intend to make your Gift Giving the easiest process ever, with a fantastic line up of great packages designed to appeal to everyone on your list! Stay tuned for our website Gift Page including delectable options such as Barbecue Party Packs, Holiday Entertaining Solutions, Steak Lovers Delight and scores of other ideas that take the stress out of giving gifts.

WEEKLY SPECIALS - 09/20/2010
Specials on Piedmontese Ribeye, Pork Ribs and Turkeys.

WEEKLY SPECIALS - 09/13/2010
Twig Farm, a prominent cheese farm in Vermont, is running a special promotion on Half-Goat meat packages.  Michael Lee and Emily Sunderman are best known for their washed rind Twig Wheel goat milk cheese, but today they are offering us a limited amount of flavorful goat meat.

WEEKLY SPECIALS - 09/06/2010
Last chance for Pawpaws this year. Help us resist farm raised or genetically modified Salmon by supporting healthy wild salmon runs in the great state of Alaska. Our salmon are being fished as we write this email. Stay tuned in the next week or two for details on how to purchase.

WEEKLY SPECIALS - 08/30/2010
If you like sweet, creamy, delicious and unusual fruits, try our pawpaws. The Paw paw is native to the USA and was a favorite among Native Americans and the first settlers in the US. Grown from Southern Michigan to Georgia and from Kansas to the Atlantic coast, the paw paw is one of the most nutritious of our fruits, exceeding pears, apples and grapes in vitamins, and amino acids.

WEEKLY SPECIALS - 08/23/2010
Ben Franklin was such a fan of the turkey, he wanted it to be our national bird. But its sure that when he thought of this animal that he wasn't thinking of the Broad Breasted White, the behemoth, tasteless bird that is commonly sold today.

WEEKLY SPECIALS - 08/16/2010
Enjoy one final week (discounts expire Friday) of 20% discounts. Of course, Heritage turkeys from Leaping Waters Farm and Good Shepherd Ranch will be available through mid November.

WEEKLY SPECIALS - 08/09/2010
As we believe that best way to support a family farmer is to buy from him, today we present a festival of discounts, a party for your fridge and mouth.

HERITAGE TURKEYS FOR 2010
Over the past decade, Heritage Foods USA has been a leader in the food revolution in the United States. Selling Heritage Breed Turkeys is just one aspect of our work in supporting American agriculture in the form of traditional family farms, and careful stewardship of our national resources. Nothing exemplifies the spirit of our commitment more than our Heritage birds for Thanksgiving.

WEEKLY SPECIALS - 07/26/2010
Its summertime, and the cooking is easy.  To make it easier, Heritage Foods USA is offering a magnificent Duroc pork Frenched Five Rib Rack, slabs of Duroc pork Spareribs, and Fantasia Nectarines.

WEEKLY SPECIALS - 07/19/2010
This week at Heritage Foods USA, we are proud to present a selection of exceptional Fresh White Oak Pastures Beef steaks for your grilling pleasure. Order today and receive this week!

WEEKLY SPECIALS - 07/12/2010
Summer is the season for grilling and here at Heritage Foods USA we are delighted to announce the arrival of some incredible deals on Fresh Heritage Ribs and Ribeyes!

WEEKLY SPECIALS - 07/06/2010
We have never liked that American food traditions are considered by some to be not as good as European traditions. That is why we are so excited about our American style cured ham that is equal in flavor to any produced in Europe. This is a staff favorite if ever there was one!

WEEKLY SPECIALS - 06/28/2010
Featured in this email is the first of 2009 Vintage Heritage Cured Hams, Meatball Packages and Fresh Rabbits!

WEEKLY SPECIALS - 06/21/2010
This is the final week to participate in our project to prove that there is a market for grass-fed beef! These cows are grass-fed, raised in the way nature intended, the way cows were built to eat, without the intervention of man who adds corn to the diet for faster growing carcasses and profit.

WEEKLY SPECIALS - 06/14/2010
We hope you enjoy reading an eloquent letter from our close friend Brian Kenny that explains exactly why our goal of selling 50 head of grassfed cattle is an important one. Grassfed is how cows were meant to eat and it is healthier for you!

WEEKLY SPECIALS - 06/07/2010
$48 Osso Bucco, $6 Pork Chops and our annual experiment to see if Heritage Foods and its network can move 50 head of grass-fed and finished beef between now and July 4th!

WEEKLY SPECIALS - 06/01/2010
Over Memorial Weekend we met Bob Smith who operates the oldest Grist Mill in the country. Located in Rhode Island, the Carpenter Mill has been operating continuously since 1703 and uses heirloom White Flint Corn to produce the best Jonny Cakes Meal ever.

WEEKLY SPECIALS - 05/24/2010
Today we are proud to introduce you to Leaping Waters Farm, owned and operated by the Bradford Family of southwest Virginia. In the coming months and years you will taste some of the rarest delicacies in the world including Ancient White Park cattle, Large Black pigs and Chocolate Heritage turkeys.

WEEKLY SPECIALS - 05/17/2010
It is with great pleasure that we announce our traditional offerings have returned with a new year, including HEIRLOOM FRUIT from our friends at Frog Hollow Farm, located alongside the Sacramento River Delta, one of the best fruit farms in the country.

WEEKLY SPECIALS - 05/10/2010
We believe that the best way to help a family farmer is to buy from him. We also believe in Founder of Slow Food Carlo Petrini’s words, “Taste, like identity, has meaning only when there is difference.” Try some recipes to unite these two ideas!

WEEKLY SPECIALS - 05/03/2010
True Heritage Chickens are more delicious than their commodity counterparts and now, thanks to our two distribution centers, they are much less expensive than they used to be!

WEEKLY SPECIALS - 04/26/2010
Today we feature four recipes from four of our most respected chefs in Berkeley, New York and Sante Fe. All call for a 4lb Heritage Foods Half Boston Butt. We are also featuring delicious artisan cheese made in the USA.

WEEKLY SPECIALS - 04/19/2010
Half Boston-Butts, four seasonal selections of artisan cheese, slices of prosciutto-style ham – what could be better for Mother’s Day or any day for that matter

WEEKLY SPECIALS - West Coast 04/12/2010
WEEKLY SPECIALS - East Coast 04/12/2010
Iroquois White Corn is available again for the first time in five years.

WEEKLY SPECIALS - West Coast 04/05/2010
WEEKLY SPECIALS - East Coast 04/05/2010
Abraham Lincoln supports small farms and east coast specials.

WEEKLY SPECIALS - 03/29/2010
Easter specials on Half Lambs with recipes from some great American chefs.

WEEKLY SPECIALS - 03/22/2010
Easter specials on Lamb, Heritage Hams, Heritage Turkeys and Piedmontese Beef.

WEEKLY SPECIALS - 03/15/2010
THE IDES OF MARCH ARE HERE!

WEEKLY SPECIALS - 03/08/2010
This week’s email features Tuna from six hook-and-line fishing families at American Tuna. Fishing with hook-and-line is the only way to ensure both the best taste and the humane treatment of fish.

WEEKLY SPECIALS - 03/01/2010
The porterhouse pork chop consists of a portion of the tenderloin, the tenderest part of the pig, and the eye of the loin, just like a beef porterhouse steak. The Recession Special is a great value on what is normally the most expensive part of the pig.

WEEKLY SPECIALS - 02/22/2010
We are excited to announce our annual RECESSION SPECIAL: the $6 Heritage chop!

WEEKLY SPECIALS - 02/15/2010
Ancient White Park Beef, Red Wattle Pork and other beef specials.

WEEKLY SPECIALS - 02/08/2010
To honor our friends at O. Ottomanelli & Sons: a romantic pair of pork tenderloins for Valentine's Day and, in homage to the movement to use lesser cuts, Dandy Doodles, a rural Southern specialty that uses the lowest cut of them all.

WEEKLY SPECIALS - 02/01/2010
Superbowl Sunday Specials Batali Style!

WEEKLY SPECIALS - 01/25/2010
The Colts and the Saints have made the Superbowl!! Be the star of your local tailgate spot with our specials on pork and lamb!

WEEKLY SPECIALS - 01/18/2010
Please enjoy reading Address to a Haggis by Robert Burns, Scotland’s favorite son, as well as its translation. Also, please enjoy $25 off Heritage Turkeys!

WEEKLY SPECIALS - 01/11/2010
Haggis is the Scottish national dish. Scottish native Ian McAndrew makes this Haggis at his market in Brick, New Jersey.

WEEKLY SPECIALS - 01/04/2010
To begin this new decade we are proud to announce another project to help spread the gospel about artisan products and foods. If our revolution is to succeed it must embrace not just foodies but also carpenters, truckers, metal workers, real estate agents, architects, distributors and a host of others who can accelerate change for independent non-commodity businesses. The Heritage Radio Network now boasts about 20 shows, each more fun to listen to than the next and each in its own way promoting a better, cleaner way of living!

WEEKLY SPECIALS - 12/28/2009
Happy New Year from Heritage Foods USA and the Farms and Farm Networks of Heritage Foods USA.

WEEKLY SPECIALS - 12/19/2009
Last Minute Holiday Specials on Hams, Ducks, Turkeys, and Beef.

WEEKLY SPECIALS - 12/14/2009
It is an honor to feature Hearst Ranch Beef. In addition, we feature the BEST DUCKS AND GEESE that money can buy.

WEEKLY SPECIALS - 12/07/2009
Today we feature rare breed lamb – the best in the country – and hams for the holidays, just heat and eat.

WEEKLY SPECIALS - 12/01/2009
As always the pork business and lamb business continue day in and day out and we would like to feature one item from each animal: The Quarter Hog and Half Rare Breed Lamb.

WEEKLY SPECIALS - 11/23/2009
More than 3000 turkeys have been sent! Happy Thanksgiving! Thank you for your support!

WEEKLY SPECIALS - 11/16/2009
Turkey delivery information and a look at our delicious hams and cured products.

WEEKLY SPECIALS - 11/09/2009
We have added two larger turkey weight options as heritage turkeys tend to be large or small and not so much medium in weight.

WEEKLY SPECIALS - 11/02/2009
At Emory University’s Heritage Harvest Feast, Turkeys Would Give Thanks, If They Could.

WEEKLY SPECIALS - 10/26/2009
GOOD SHEPHERD RANCH HERITAGE TURKEYS THANKSGIVING 2009

WEEKLY SPECIALS - 10/19/2009
The best of last week plus specials on Piedmontese steaks.

WEEKLY SPECIALS - 10/12/2009
Today we feature 4 items including 3 that are only available once a year: Guanciale, Belgian blue beef, Heritage turkeys, and Tamworth 10-rib racks.

WEEKLY SPECIALS - 10/05/2009
The best value for buying Heritage pork and beef are with our Packages. When ordering, you can select a future delivery date (any Tuesday through Friday) if you know in advance that you are having a party or special dinner.  By ordering in advance, you are able to select a breed: Duroc, Red Wattle, Berkshire or Tamworth for pork and Piedmontese, White Oak or Hearst for beef.

WEEKLY SPECIALS - 09/28/2009
Some of the favorite customer comments we have received over the years regarding the turkeys of Good Shepherd Ranch.

WEEKLY SPECIALS - 09/20/2009
For the first time in 5 years Heritage Foods USA has published a Mail Order catalog! Get a sneak preview.

WEEKLY SPECIALS - 09/14/2009
Our steaks are the best cuts from arguably the best breed of cow in the world: the Piedmontese breed, raised in Montana by family farmers and originally from the foothills in Northwestern Italy from as far back as 25,000 years ago.

WEEKLY SPECIALS - 09/07/2009
It is with the greatest joy that we announce the arrival of the short growing season of North America’s largest edible fruit. Paw-paws are a wild banana-like fruit that many refer to as a custard apple. It is creamy and citrusy at once.

WEEKLY SPECIALS - 08/31/2009
We are proud to announce the arrival of our first gadget: the Heritage Foods USA meat thermometer!! We also feature three new WHITE OAK BEEF PACKAGES.

WEEKLY SPECIALS - 08/24/2009
It’s time for another gem from the ever-popular and delicious Piedmontese cattle. This week, we are excited to bring you, for the first time ever, bone-in short ribs! 

WEEKLY SPECIALS - 08/17/2009
It is that time of year again: Heritage Turkeys are for sale! There are fewer birds than there have been for many years so we recommend reserving your bird early.

WEEKLY SPECIALS - 08/03/2009
About our Surryano Ham, 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!

WEEKLY SPECIALS - 07/27/2009
We follow up last week's email with another week of tongue-n-cheeky goodness, but this time from the PIG! Also, a special on our Fantasma Sausage Sampler.

WEEKLY SPECIALS - 07/20/2009
From our popular Piedmontese breed, two cuts are among the most flavorful and intense of the whole animal.  Grassy, robust, and hearty, tongues and cheeks are delicious and versatile. 

WEEKLY SPECIALS - 07/13/2009
Heritage Foods is excited to sell bison again which around 1900 only numbered one herd!

WEEKLY SPECIALS - 07/06/2009
After almost five years of discussion and planning, Good Shepherd Ranch Heritage Chickens are finally ready. As with Heritage Turkeys, we must eat these Chickens to save them. There is no better way to react to the injustices of factory farming than to inject cash into the farms that raise animals and food correctly.

WEEKLY SPECIALS - 06/29/2009
Please consider tasting and supporting two new cheese producers as well as our Heritage Chicken farmers from the Good Shepherd Ranch! Yes, its true, chickens are finally back, this time for good!

WEEKLY SPECIALS - 06/22/2009
Cured, smoked, and then aged for between 14 and 18 months, the Surryano ham packs a rich pork flavor with a sweetness that is slightly offset by the ham’s smokiness. Also, This Week on Heritage Radio.

WEEKLY SPECIALS - 06/15/2009
Announcing This Year's Batch of Surry-ano Ham from Sam Edwards! Also, This Week on Heritage Radio.

WEEKLY SPECIALS - 06/08/2009
Celebrate Fathers Day with savings on our selection of FRESH Pork Packages and an update on the Heritage Radio Network.

WEEKLY SPECIALS - 06/01/2009
Enjoy savings on our selection of FRESH Pork Packages including pieces from all parts of the pig!

WEEKLY SPECIALS - 05/25/2009
Heritage Rabbits, Pork Boston Butt, and our friend Peter Kaminsky’s new book, Seven Fires: Grilling the Argentine Way.

WEEKLY SPECIALS - 05/18/2009
Enjoy all four months of our organic Summer Fruit Sampler, including: Bing Cherries, Nectarines, California Red Peaches, and Warren Pears.

WEEKLY SPECIALS - 05/11/2009
A letter from Hearst Ranch's Brian Kenny that eloquently explains exactly why our first cattle share project is an important one.

WEEKLY SPECIALS - 05/04/2009
The scoop on our first cattle share program and Mother's Day last chance.

WEEKLY SPECIALS - 04/28/2009
This Mother’s Day give the gift of a Heritage Breakfast in Bed! Also, learn about our first cattle share program.

WEEKLY SPECIALS - 04/20/2009
This week, we are lucky enough to bring back the delicious wild sockeye salmon in its frozen form from our friend and fisherman, Christopher Nicholson, and the Iliamna Fish Company.

WEEKLY SPECIALS - 04/13/2009
We are excited to launch our Artisanal Dairy Program with the cheeses of Bronson Hill Cheesery. 

WEEKLY SPECIALS - 04/05/2009
FRESH Easter Lamb! FRESH Turkey and cured Pork specials. Special on Boer Goat..

WEEKLY SPECIALS - 03/30/2009
FRESH Easter Lamb! FRESH Turkey and cured Pork specials. Special on Boer Goat.

WEEKLY SPECIALS - 03/24/2009
FRESH Easter Lamb! FRESH Turkey and Pork specials also.

WEEKLY SPECIALS - 03/16/2009
Because value is of particular value during these trying times, we are happy to reintroduce the quartered RED WATTLE pig at the original cost from 2004: $250. That comes to $7 per pound or about $4 per portion!

WEEKLY SPECIALS - 03/09/2009
For the first time ever, Heritage Foods introduces three wine offerings each of which consists of 100% heirloom Erbaluce varietal.

WEEKLY SPECIALS - 03/02/2009
Please enjoy our recipe from one of our newest supporters, PJ Clarke’s of New York City, who can tell you how to turn our Brisket into delicious corned beef.

WEEKLY SPECIALS - 02/23/2009
Cranberry-fed Pork.

WEEKLY SPECIALS - 02/16/2009
Please help us welcome a delicious and special new beef from our friends at White Oak Pastures in SW Georgia.

WEEKLY SPECIALS - 02/09/2009
A NEW fresh cut pack of plum fed Duroc-pork for your romantic Valentine’s Day Dinner! 

WEEKLY SPECIALS - 02/02/2009
Plum-fed Pork for Valentines Day.  

WEEKLY SPECIALS - 01/26/2009
Recession Special on sliced maple sugar cured bacon.  

WEEKLY SPECIALS - 01/19/2009
Recession Special on American Tuna. Superbowl specials on spare ribs and skirt steak.  

WEEKLY SPECIALS - 01/12/2009
Recession Special on Frozen Turkey Breasts . 

WEEKLY SPECIALS - 01/05/2009
Recession Special on Porterhouse Pork Chops. 

WEEKLY SPECIALS - 12/20/2008
The Aylesbury duck, the African Brown goose, and Northeast Collection Gift Baskets. 

WEEKLY SPECIALS - 12/15/2008
We are thrilled to offer fresh pearl guinea fowl from Carey Farms in Lindsborg, Kansas, part of the Good Shepherd Ranch farming group. 

WEEKLY SPECIALS - 12/08/2008
The Aylesbury duck, the African Brown goose, and Northeast Collection Gift Baskets. 

WEEKLY SPECIALS - 12/01/2008
Newman Berkshire Certified Humane Heritage Pork Loin Package and Tohono O’odham Desert Foods Sampler. 

WEEKLY SPECIALS - 11/27/2008
Thanksgiving tips - how to prepare and cook a Heritage Turkey. 

WEEKLY SPECIALS - 11/18/2008
An array of special winter offerings from our Montana raised Piedmontese, Hearst Ranch, Tallgrass and Highland cattle. 

WEEKLY SPECIALS - 11/11/2008
The Animal Welfare Institute is sponsoring a Thanksgiving meal in partnership with the Food Bank For New York City's Community Kitchen of West Harlem.

WEEKLY SPECIALS - 11/04/2008
To celebrate the future and 2009 in particular we would like to introduce the first Heritage Foods USA calendar.

WEEKLY SPECIALS - 10/27/2008
Just in case you forgot how good true heritage turkeys are, here is a list of our favorite comments we have received over the past years.

WEEKLY SPECIALS - 10/20/2008
We are thrilled to offer for the first time pearl guinea fowl, also known as pintade, faraona, African pheasant or guinea hen.

WEEKLY SPECIALS - 10/14/2008
Quality takes time. Muscovy ducks and Heritage turkeys.

WEEKLY SPECIALS - 10/06/2008
 Muscovy ducks from Frank Reese at Good Shepherd Turkey Ranch in Lindsborg, Kansas.

WEEKLY SPECIALS - 9/30/2008
Why Heritage Turkeys are a better choice than Factory Turkeys

WEEKLY SPECIALS - 9/23/2008
Everything you ever wanted to know about the Pawpaw.

WEEKLY SPECIALS - 9/15/2008
Pawpaws are the largest native North American fruit and only grow in the Atlantic States region in the month of September.

WEEKLY SPECIALS - 9/3/2008
A report on Slow Food Nation were about 60,000 people tasted some of the best food the country has to offer.

WEEKLY SPECIALS - 8/26/2008
Introducing Route 11 Potato Chips! 

WEEKLY SPECIALS - 8/19/2008
Heritage Turkeys and a new Heritage Rabbit breed. Become a volunteer for Slow Food Nation – San Francisco

WEEKLY SPECIALS - 8/11/2008
Newman University, "Farmer's Art | Heritage pork: Not so lean cuisine" and Heritage Turkeys.

WEEKLY SPECIALS - 8/3/2008
Heritage Turkeys 2008.
Early Bird Special!
$10 off all orders placed by Labor Day.

WEEKLY SPECIALS - 7/27/2008Heritage Foods might have made its name celebrating this country’s great proteins but we are also proud of our foods with no meat in them!

WEEKLY SPECIALS - 7/22/2008 Cranberry-fed Duroc Pork and the Porterhouse Pork Chop Breed Variety Pack.  

WEEKLY SPECIALS - 7/15/2008
News from the shores of Bristol Bay and the Iliamna Fish Co., Salmon Recipes, Up and Coming Heritage Foods News and La Vacanza del Gusto

WEEKLY SPECIALS - 7/08/2008
Wild Alaskan Sockeye Salmon and Plum-fed Duroc Pork.  

WEEKLY SPECIALS - 7/01/2008
Edwards Heritage BerkBacon, Support farmers in the Mississippi Valley from Wisconsin to Missouri, Nebraska to Indiana and more pictures from Newman University and a recent article from Arkansas!

WEEKLY SPECIALS - 6/23/2008
Two rare-breeds of fresh heritage rabbit, Esposito’s of NYC Italian sausage sampler, Salumi charcuterie from the Batali family, Agri-tourism in the USA, and the Tohono O’odham community’s 3000-mile walk home.

News from Washington D.C.
This week Heritage Foods USA will be providing the following items to the inaugural dinners in Washington D.C. We are proud to announce that these items are for sale through the Heritage Foods USA mail order and wholesale division.

Ancient White Park ground beef from Leaping Waters Farm in Shawsville,
Virginia and Six Spotted Berkshire baby back ribs from Newman Farm in
Myrtle, Missouri for the Dressing Room's Chef Michel Nichan dinner.

Piedmontese short ribs from Montana Ranch in Billings, Montana, Angus
sirloin steak from Hearst Ranch in San Simeon, California and Ancient White
Park sirloin steak from Leaping Waters Farm in Shawsville, Virginia for
Tabla's Chef Floyd Cardoz dinner.

Tamworth pig leaf lard and Berkshire Heritage "Surryano" ham from Sam
Edwards' Virginia Traditions in Surry, Virginia for Watershed's Chef Scott
Peacock dinner.

Berkshire Heritage "Surryano" ham from Sam Edwards' Virginia Traditions in
Surry, Virginia for Chez Panisse's Chef Alice Waters dinner.

40 Days and 40 Nights
40 DAYS AND 40 NIGHTS
Tales from the Trip

In Memory of Brian Anselmo
It is with great sadness that we announce the passing of Brian Anselmo, a board member and farmer for Good Shepherd Turkey Ranch.

Momoufuku Charcuterie Tasting
Join Sam Edwards, Momofuku Ssäm Bar and Heritage Foods USA for a delicious Heritage charcuterie tasting featuring locally cured meats.

Chef Zak Pellaccio
“I wouldn't buy these meats unless they were the very best...and that they are.”
Chef Zak Pellaccio, Fatty Crab
Chef Zak Pellaccio
“Since 2004, we have proudly sold Heritage Foods pork and we will continue to sell it for the next 50 years”
O. Ottomanelli & Sons
Chef Zak Pellaccio
“For 7 years, Heritage has been our supplier of memorable and delicious pork, and boy, do we love pork!”
Chef Mario Batali
Heritage Radio Network
Tune into our over 30 shows
Heritage Radio Network
by visiting us at HeritageRadioNetwork.com
phone# 718 - 389 - 0985
BOX 198 402 Graham Ave. Brooklyn, NY 11211
Ventures Tumblr Twitter Home Information Contact/Policies Purchase Facebook