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WHAT WE SELL HOW TO ORDER
TRACEABILITY Each product has a sticker with the breed name and the traceability number that can be logged onto our website homepage for more information about the history of your food. |
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Turkeys Turkeys arrive fresh in nine weight categories to homes around the country on Tuesday November 20th. Birds are sent via Federal Express and a tracking number is emailed to all buyers the week of delivery. A hotline is available during Thanksgiving week to help answer questions: 212-980-6603. For recipes please click on the recipe link. True Heritage Turkey is a product that represents one of the greatest conservation stories in the United States. Once critically endangered, varieties like the American Bronze and Bourbon Red turkeys have now been upgraded to more secure population sizes thanks to increased demand. Heritage Foods USA has worked with Frank Reese, the preeminent poultry expert, and Good Shepherd Ranch, a network of fellow farmers, since the Heritage Turkey Project’s inception in 2002. As always, turkeys are available to restaurants and home chefs through Heritage Foods. While there are many imitations, our Heritage Turkeys meet the American Poultry Association definition of standard-bred poultry or the American Livestock Breeds Conservancy definition of heritage birds. They are rich, juicy, exceptionally flavorful and arrive fresh for Thanksgiving on November 20th. Heritage turkeys mate naturally, live long lives, grow slowly, are given the opportunity to engage in positive social interactions and perform instinctive behaviors essential to their health and well-being. They are rare because they have been ignored by industrial agriculture. Good Shepherd Ranch was the first turkey farm to receive Animal Welfare Institute’s Animal Welfare Approved certification in the country. Good Shepherd’s turkeys have consistently been voted the best tasting bird on the market by chefs and food writers alike. Our heritage turkey was voted the best bird by Bon Appetit, Saveur and Food & Wine. The New York Times’ 2006 blind tasting of turkeys, conducted by Marian Burros, confirmed that the white and dark meat “delivered the essence of old-fashioned turkyness. The white was succulent; even the richer dark meat was tender. If this turkey were a wine, it would be a fine old red.” Heritage turkeys are monitored by strict standards. The definition of a Heritage Turkey includes: 1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating and must be the result of naturally mating pairs of grandparent and parent stock. 2. Long productive outdoor lifespan: the Heritage Turkey must have a long productive outdoor lifespan. Heritage Turkeys must also have genetic ability to withstand the environmental rigors of range-based production. 3. Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass. Visit our turkey order page for more details Dark Cornish Chicken Our dark cornish chickens are available fresh every few months a year. True Heritage Chicken cannot be found anywhere in the United States other than at a few farmers' markets. Thanks to Good Shepherd, Dark Cornish heritage chickens are available in significant numbers for the first time in 60 years. The Cornish was admitted to the American Poultry Associations Standards of Perfection in 1893. Because of these pure genetics, lifestyle and longer rearing time (15 weeks rather than 5 weeks in industrial production), the meat is dark and very firm - compared to regular chicken, it is silky and luscious and you need a knife to cut it! Originally named the "Indian Game," the Cornish is an English breed that came to this country in the 19th century. The true original Cornish birds are movers and need space to exercise and develop their muscles. This variety is very rare at this level of purity. Visit our Chicken order page for more details Ducks – Available next Winter! Heritage Pekin and Aylesbury ducks are available on a seasonal basis. Frank is the only farmer in America raising a 100% genetically pure, pond-raised, heritage ducks on his farm near Lindsborg, Kansas. The Pekin duck originated from China, where it was revered as a regale bird. Cooks from all over China traveled to the capital city of Beijing for the chance to prepare majestic birds for the Emperor. In the U.S., this duck became endangered in the late 1960’s and early 1970’s when large farmers were pushed out of the industry because they could not meet new strict environmental guidelines. Those truly dedicated to raising them right and keeping them flavorful remain in business. And the Aylesbury is the favorite duck breed in England! In the 'Book of Household Management,' Mrs Beeton writes in 1861: “The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.” Visit our Duck order page for more details French Dewlap Toulouse Geese – Available next Winter! When it gets cold in Kansas, that’s a telltale sign that our heritage geese will be ready for the holiday season. Traditionally geese were ready the second week after the first frost. The French Dewlap Toulouse was introduced by the 13th Earl of Derby in early 19th century in England. The French Dewlap Toulouse is prized for its thick quality and is a valuable addition to our poultry varieties. It is the original foie gras goose. The dewlap means it has more meat in the rear. The Toulouse is like the truffle of the poultry world, they are hard to find and expensive, but once you taste it, the flavor can never be forgotten. Visit our Goose order page for more details |
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We are proud to offer all parts of the pig – from head to tail! Dozens of pig varieties are being raised on small family farms across the country. Sadly, they are threatened and hard to find, because they have been pushed out of the marketplace by industrial agriculture. Heritage Foods knows how important it is to save these breeds, to reward small-scale production, to preserve great taste and to increase diversity in the food supply. We are proud to make these unique varieties available to you. When ordering just select the breed of your choice! Heritage Foods is thrilled to work with Paradise Locker Meats, a family-owned, USDA-certified arbitoir located in Trimble, Missouri. Mario, Teresa and their sons Louis and Nick Fantasma uphold the beautiful art of butchering. Six-Spotted Berkshire Only Berkshires with six white spots, located on at least one hoof, the nose and tail, qualify as pure breeds. We’re proud to say that our pigs are raised 100% on pasture. Our network of farmers is Certified Humane and is led by Mark & Rita Newman of Myrtle, Missouri who coordinate the breeding and delivery schedules of more than a 100 pigs a week. The Berkshire is loved for the back fat on the loins and the juiciness of the secondary cuts such as the osso bucco and the country rib racks.
Red Wattle Red Wattle meat tends to be a little darker than most other pork and is very tender. The variety boasts wonderful hams and sirloin steaks and a juicy and flavorful taste even though the meat is lean. The Red Wattle is perhaps the most severely at risk variety of pork in the United States. This pig, which gets its name from its red color and the wattles that hang under the chin, originated in New Caledonia, came to New Orleans in the 18th century and lingered in the forests of Texas. Larry and Madonna Sorell of Glasco, Kansas, lead a network of four families who are among the last in the world raising the Red Wattle. Tamworth The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork breeds, perfect if you are watching your cholesterol but can't live without pork! The ham is muscular and firm although it lacks the size and bulk found in most other breeds. The first Tamworth was brought to the United States in 1882 by Thomas Bennett of Rossville, Illinois. There remain fewer than 1,000 registrations of Tamworths in the United States. Doug and Betty Metzger of Seneca, Kansas, have been raising these pigs since the 1950s. Duroc Pork The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy. Duroc meat is tender and boasts a mild taste. The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830. The red breed was named "Duroc" after a famous thoroughbred stallion of the day. Our Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed in the United States, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs Do Rock!” *Occasionally our weekly emails feature other varieties such as the Gloucestershire Old Spot, Large Black and the Mulefoot. Visit our Pork Cuts order page for more details |
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Our beef program is in constant motion! You will notice a varying selection of cuts based on availability, specials and partnerships with new farmers. Tallgrass Beef is 100% grass-fed from the prairie grasses of Kansas. The
terroir of this ecosystem produces beef that is clean and nutty, sweet and
robust. The taste comes from the meat, not the fat. Tallgrass beef is
absolutely delicious, some of the best we have ever tasted. Grass-fed beef
raised 100% outdoors like this is worth every penny. The steaks are often
available fresh and will stay that way in the fridge for 3 weeks. Piedmontese Beef originated in the foothills of northwestern Italy and are thought to be a mix of the Auroch and Zebu cattle crossed over 25,000 years ago. We are especially fond of this breed, because Piedmont is also home to the Slow Food movement in Bra, Italy. Today, in the United States, a network of family farmers is raising the cattle on a pure vegetarian feed without the use of antibiotics and without added growth hormones. Though the beef is naturally lean, the flavor is rich and intense. Lasater Grasslands Beef is great tasting and full of flavor because the cows are finished on grass; they spend their entire lives grazing in open pastures and are never confined in feedlots and fed grain. They are not given growth hormones nor low-level antibiotics and are not treated with pesticides and all cattle are finished on grass. Our sampler pack provides great steaks and roasts from Lasater Ranch. We recommend preparing all grass-fed beef at medium to medium-rare to protect its moist texture. Raised on the shortgrass prairies of eastern Colorado, the Beefmaster cattle breed, which was recognized by the USDA as a distinct breed in 1954, was selected by the Lasater family beginning in 1882. Today, the farm is managed by founder Tom's son Dale, a fourth-generation rancher. For more than half a century Lasater Ranch has been a wildlife sanctuary. Dale is the winner of a Slow Food Award for Biodiversity.
Fountain Prairie Highland beef is raised on John and Dorothy Priske’s 434-acre farm in Wisconsin, home to the most beautiful cattle in the world. The Priske’s Highlands have been raised and handled in a humane manner and have been fed no hormones, anabolic steroids or sub therapeutic feed antibiotics. The meat, which is raised on grass and finished on grain, is dry-aged for 21 days. Their ground meat is perfect for burgers and meatloaf. American Kobe is one of the world’s most recognized meats. It would be a disservice to exclude American Kobe beef on a site dedicated to breed-specific foods. Our friends at Paradise Locker Meats, our arbitoir in Missouri, have connected us to American Kobe Beef producers who provide us with select cuts of this delicious, buttery meat. Visit our Beef order page for more details |
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It is with great pleasure that we offer Thunder Heart Bison Ranch from the vast savannah grass lands of South Texas Click here to see what cuts we are featuring
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We are at the threshold of an unbelievable era of cured meats. Together, masters at old-fashioned, 3rd and 4th generation smokehouses and chefs at restaurants with tiny, clandestine curing lockers, are making traditional and delicious cured meats. Schreiner’s Fine Sausage in Arizona, Benton’s Smokehouse in Tennessee, Fatted Calf in San Francisco, Salumi in Seattle, Edwards Hams in Virginia and Salumeria Biellese, Ottomanelli’s and Esposito’s in New York City are all sourcing their pork from Heritage Foods. We are dedicated to widening the availability of their heritage products. Plus! Heritage Foods is proud of its own bacons and hams made with a secret smoke and cure recipe from Paradise Locker Meats in Missouri! Visit our Cured Meats order page for more details |
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The Katahdin comes from Maine-lineage Katahdin Hair Sheep which was bred specifically for their meat, without the big wooly coat that needs shearing. Katahdins don't produce as much lanolin, so their meat has a mild, delicate and wonderfully-balanced flavor. The meat proves that grass-fattened lamb can produce both nutritious and delicious meat. Our succulent Katahdin Lamb is even for those who think they don't like lamb will be in for a treat! Katahdin is available during the springtime. They are extremely happy on Sequatchie Cove Farm in Tennessee, even during the hot summer months. Bill and Miriam Keener and their children Ann and Kelsey and Miriam's parents Jim and Emily Wright manage Sequatchie Cove Farm. The Keeners bring together people who want to have a relationship to the land, the farm and the farmers who produce their food. Horned Dorset Lamb are frolicking on the fields of Cameron, Missouri. Farmers Bridgit and Sug (short for Sugar) raise Horned Dorsets, a rare breed that we have to eat in order to save. The farm is also a training ground for Boarder Collies that Bridgit raises. On the farm these beautiful dogs practice herding the sheep that she sells for market. Reality Canine Center & Sheep Station maintains 175 registered Horned Dorset ewes and are proud to be the second largest breeder in the United States. All feed, hay, creep and grain are raised locally so that they know exactly what goes into their lambs at all times. Horned Dorset's have always been known as a meat breed, they produce a substantial carcass that is tender and very mild in flavor. *At any given time we may be working additional lamb farmers like John Neumeister, who raises Romney and Navajo Churro lamb in northern Oregon. |
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Albacore Tuna much like Berkshire pork, which is primarily sold in Japan as Kurobuta, has been traditionally exported to Spain. Rarely does the American consumer have the opportunity to savor this extraordinary fish. Heritage Foods works with American Tuna, a group of six fishing families from San Diego, CA. Together they have over 125 years of combined knowledge about albacore "pole and line" fishing (zero by-catch). Their fishery is praised for being clean and sustainable. San Diego, once known as the "Tuna capital of the World," has very few albacore fishermen still upholding the 100-year-old pole and line tradition. Only the finest center cuts of this fatty fish are filleted and hand-packed, cooked in their own juices, giving it a deep buttery flavor and creamy texture. American Tuna catches tuna that are only 2-5 years old, so the mercury level in them is minimal. While Albacore tuna may not be endangered per se, the methods used by American Tuna certainly are. It is those methods and attention to detail that give their tuna such an incredible flavor. Wild reefnet caught Salmon will become available during the summer months. Heritage Foods has the great fortune of working with the United States last reef-net fishermen on Lummi Island in Washington. Lummi is on the San Rosario Strait, part of the San Juan Islands and is located at the foot of a great reef that attracts thousands of salmon each year. A perfect tasting product results from this process for the fish die in the water and are not shocked which, like in meat, effects the taste. Reefnet fishing is the oldest net fishing known to man. Our salmon is sourced in the ways of time past by the last Reefnet fishermen on the planet. Riley Starks leads a group that has fished since the early 1970s. The process follows that originally practiced by Native Americans of the Puget Sound area in war canoes. Today they still use cedar bark rope and marsh grass to simulate underwater reefs, * Heritage Foods also supports a community of salmon fishermen in Alaska. Their cured and smoked products are available year-round. Visit our Seafood order page for more details |
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Keep checking out our growing list of unique and wonderful snacks and other dried goods. They include: Native American foods from Winona LaDuke’s Native Harvest and her White Earth Land Recovery Project bring us wild rice, flours, dried corn all from the Anishinaabeg Nation in Minnesota . Winona is working with the state legislature to patent wild rice as an untouchable genetic in our food supply. Similarly, Tohono O'odham Nation in Sells, Arizona continues to harvest tepary beans and cholla buds. With the recent passing of Native American leader John Mohawk, Heritage Foods is evermore dedicated to reviving the Iroquois White Corn project in upstate New York. Hazelnuts grow in the temperate and lush Willamette Valley of western Oregon. Freddy Guys' Filberts is a family-run hazelnut orchard owned and operated by Barb and Fritz Foulke. These award-winning nuts are hand packed immediately after harvest. They are cracked and roasted frequently so they remain fresh. Guajillo Honey is made from the Wild Guajillo Bush, a wild desert bush that is native to Southwestern Texas and Northern Mexico, a member of the "acacia" plant family. When the delicate pale yellow blooms briefly emerge in early April, the bees begin an intense rush to feed and gorge themselves on this "Native Nectar." The result is a single source honey, that is light, delicate, and subtly complex. If you are going to substitute a meal do it with a healthy product!
Natural Bakery bars from Kansas are hand-crafted in a small production
kitchen on a third-generation family farm. They use all natural ingredients
including brown rice syrup (no corn syrup) and stone-ground flour from a
local mill, one of only four mills in the USA to produce flour in this way.
Stone grinding is a 'cooler' way to grind with less friction, so
micro-nutrients are preserved rendering a more nutritious flour. The bars
are made with Turkey Red Wheat. This hard red winter wheat originates from
the original seed that was brought to Kansas in the 1870s by Mennonite
farmers from the Crimean peninsula in Russia. Turkey red wheat is descended
from the first wheat brought to Kansas. Fruit Spreads come from the Kiva Orchard, the organic fruit and vegetable farm of High Dessert Foods located in Canyons of the Ancients National Monument in Southwest Colorado, a land that has supported human inhabitants for over 1,000 years. Organic farming methods, combined with the high desert region's microclimate of cool nights and hot summer days, its sandy clay loam soil, and irrigation with snowmelt from nearby mountains, produce fruits and vegetables that are supremely flavorful. Visit our Dry Goods order page for more details OUR PROMISE
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