Dear Heritage Foods USA Supporter,
"Taste, like identity, has value only when there are differences." - Carlo Petrini
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We are proud combatants in the fight to promote difference and diversity in a marketplace dominated by monocultures. In this kind of marketplace, animals raised on pasture without antibiotics are hard to come by*, as are rare and heritage genetics that evolved naturally rather than from laboratories designed for meat production and fast growth.
Since 2004 our Red Wattle project has gone from producing 10 head a month to 80 today. This critically-endangered gastronomic powerhouse of a breed was developed in New Orleans two centuries ago to stand up to the strong favors of Creole cuisine. Now it is available every day at fine restaurants and home dinner tables nationwide. Soon we will begin a similar initiative for the Large Black pig. Our Heritage Turkey Project continues to attract new converts to genetically sound agriculture, including students in the dining halls of Emory University last Thanksgiving. Perhaps the most dramatic differences in breed taste and texture can be seen in beef. A gene in the Piedmontese cow gives it a natural tenderness that can makes it unlike any other beef. Ancient White Park cattle were taken out of Britain during World War II to America to save a national treasure – it is the best beef we have ever tasted. Akaushi is a Japanese breed so cherished that it commanded a motorcade escort to accompany it to a farm in Texas when a herd first arrived to these shores. The Angus cattle of Hearst Ranch and White Oak Pastures are American breeds that eat only grass for their entire lives.
We applaud the work of the American Livestock Breeds Conservancy and the SVF Foundation and any group that fights to preserve taste, identity and difference in the 21st Century. We applaud the readers of this list for believing that the best way to support the healthy and delicious foods of family farms is to buy from them.
Stay tuned for news regarding less expensive pricing for our pork and beef starting in March thanks to a better shipping program.
* Animal Antibiotics a Threat? - CBS Evening News with Katie Couric
All Prices include Shipping.
Breed Variety Pack: Porterhouse Pork Chops (twelve 10-12 oz pieces, 2 per pack) - $144
4 each: Red Wattle, Six-Spotted Berkshire and Duroc
Four 14-oz Piedmontese Ribeye Steaks (2 per pack) - $122
Eight 14-oz Piedmontese Ribeye Steaks (2 per pack) - $187
Sixteen 14-oz Piedmontese Ribeye Steaks (2 per pack) - $272
6 lbs Bone-In Piedmontese Short Rib (2 packs) - $95
12 lbs Bone-In Piedmontese Short Rib (4 packs) - $145
24 lbs Bone-In Piedmontese Short Rib (8 packs) - $212
White Oak Pastures Beef Sampler (about 9 lbs) – $103
White Oak Pastures Grill-out package (about 18 lbs) - $299
White Oak Pastures OFFAL Package (about 10 lbs) - $146
Ancient White Park Ground Beef , 90/10 Mix (5 lbs in 1 lb pkgs) - $75
Ancient White Park Ground Beef, 90/10 Mix (10 lbs in 1 lb pkgs) - $130
Frozen Heritage Turkey 8-10 lbs -$90.00
Frozen Heritage Turkey 10.1-12 lbs - $100.00
Frozen Heritage Turkey 12.1-14 lbs - $110.00
Frozen Heritage Turkey 22.1-24 lbs - $194.00
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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402 Graham Ave. Box 198
Brooklyn, NY 11211