Heritage Foods USA
The Source for Authentic American Heritage Foods

Dear Heritage Foods USA Supporter,

You can save money and surprise Dad this June 21st on Father's Day with one of our new Fresh Combo Pork Packs with creative names.

While we are happy to send products out frozen with one day's notice, we encourage customers to order by Tuesday evenings for FRESH delivery the following week.

Coming in this week for fresh delivery next are Duroc pigs from Good Farm and Berkshire pigs from Newman Farm.

Duroc Pigs, Good Farm, Olsburg KS                        Berkshire Pig, Newman Farm, Myrtle MO


The Heritage Rib Trifecta
(about 8 lbs) - $85

Ribs Anyway You Can Cut Them!

1 St. Louis Slab (3 lbs)
1 Spare Rib Slab (3.5 lbs)
1 Baby Back Slab (1.5 lbs)

The Every Pig Pack
(about 11-12 lbs) -$125

Three Prime Cuts From
Three Pig Primals

1 Five-Rib Rack (3-4 lbs)
1 St. Louis Slab (3 lbs)
1 pc Boneless Picnic (5 lbs)

The Sophist-i-kit
(about 8 lbs) - $150

The Pig’s Three Most
Prized Possessions

1 Five-Rib Rack (3-4 lbs)
1 4-Rib Country Rack (2.5 lbs)
2 Tenders (2 lbs)

The Cure Pack
(about 10 lbs) - $75

With A Little Salt and Some Time, Expect Deliciousness

½ Half Belly (about 4-5 lbs)
1 pc Skin-Off Jowl (2.5 lbs)
2 Trotters (3 lbs)

Shanks for the Memories
(about 7 lbs) - $75

Shanks Three Ways

2 pcs Center Cut Skin-Off
Shank (1.5 lbs)
2 Whole Skin-Off Shanks (3 lbs)
4 pcs 8-oz Osso Bucco (Single Pack)

No Bones About It!
(about 7 lbs) - $60

The Best Ingredients for Meatballs
con Brodo

5 lbs. Ground Pork (1 lb packages)
2 lbs Pork Bones

The Backpack
(about 13 lbs) - $100

Pair These Cuts with Your Favorite BBQ or Hot Sauce

1 Fresh Boneless Ham (about 10 lbs)
1 pc Sirloin (about 2 lbs)
1 lb ground

The Brave Heart Pack
(about 13 lbs) - $110

It’s “Offal-ly” Good!

2 lbs liver (1 pc)          2 lbs Tails
2 lbs Back Fat             1 pc Heart
2 lbs Ears                   2 lbs Cheek

The Curator Pack
(about 9 lbs) - $95

Already Cured for your
Gastronomic Pleasures

1 pack Smoked Ham Hocks (3 lbs)
2 12oz Cured Porterhouse Chops
1 lb Bacon Ends & 2 lbs Sliced Bacon

Heritage Classics


Patrick, Todd, Sarah and Heather

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.

If you wish to be removed from our mailing list, please click here.

PO BOX 827
New York, NY 10150

Tel: 212-980-6603
Fax: 212-980-3332




       Archives            Programs     

If you missed any of last week’s shows on The Heritage Radio network, you can catch them on our archive: heritageradionetwork.com 


Check us out this past week in The New York Times.

On The Main Course, Alice Waters dished on urban gardening and local sourcing.  The Q-Report, with Patrick Martins, Ed Grant, and Mark Marabella  pulled guests from the burgeoning arts movement in Bushwick, Brooklyn.  At the Root of It, with Erin Fitzpatrick, gave the low-down on the high-tech wine list at CLO, in NYC.  Chef Erica Wides traced the birth of civilization back to a salt lick on Why We Cook, and Kate Manchester talked with Gretchen Hoffman of the American Farmland Trust on the Edible Communities show. Severine Tscharner Fleming followed a grain of rice from Mike Bosworth’s farm in Northern California to your plate.  Meanwhile, Zak Pelaccio and Jori Jayne Emde brought stories back from the frontlines of the battle for more healthful meals in NYC public schools.  The Farm Report canvases America’s farmers to pluck tales of Highland Prairie cattle and gored bison farmers. 

Heritage Radio Network is a place to find chefs, food mavericks, tastemakers, artisans and intellectuals promoting and advancing the food and green movements.

Here are some of our personalities.

Zakary Pelaccio

Severine von Tscharner Fleming

Patrick Martin


  • Monday – Edible Communities – 5pm
  • Monday – Eat to the Beat – 7pm
  • Tuesday – At the Root of It – 4pm
  • Tuesday – Why We Cook – 6:30pm
  • Thursday – Urban Foragers – 3pm
  • Thursday – Greenhorn Radio – 4pm
  • Friday – Heritage Farm Report – 4pm
  • Sunday – Main Course - Noon
  • Sunday – Q Report – 1pm