Heritage Foods USA

August is peak corn season! We love roasting chicken on top of a bed of corn and potatoes for a sweet and savory summer dinner.
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Burgers don't always have to be beef! Our ground chicken and ground turkey work as great alternatives if you're looking for a leaner burger. While they are lower in fat, they don't compromise on flavor at all. Use code "BURGERS" for 25% off our entire line of ground pork and burger patties.​​​​​​​​​​​​​​​​​​

The porterhouse is the king of all steaks but it doesn't have to come from a steer. This coveted cut consists of the short loin and the tenderloin with the T-bone dividing the two muscles. The same cut also comes from pork and lamb. Buy them altogether in our Porterhouse Sampler to compare this cut across livestock or shop à la carte. Either way you will be eating a delicious cut of heritage breed meat!​​​​​​​​​​​​​​​​​​

It's a nose-to-tail sale! 30% off ALL pork cuts this weekend with code: Pork​​​​​​​​​​​​​​​​​​

Burgers don't always have to be beef! Our ground chicken and ground turkey work as great alternatives if you're looking for a leaner burger. While they are lower in fat, they don't compromise on flavor at all.​​​​​​​​​​​​​​​​​​

The Ric & Morty at ! Heritage mortadella, ricotta, arugula, melted provolone and hot honey vinaigrette on sourdough.

Absolutely delicious and ready to eat, these Good Shepherd Poultry Ranch turkey legs are seasoned and cooked by legendary artisan Tony Fiasche of Tempesta Artisans. Brand new to Heritage Foods, we are thrilled to offer these delicious drumsticks. Perfect for quick summer meals like salads and tacos.​​​​​​​​​​​​​​​​​​

It can be surprising how well steak holds up as leftovers, particularly cold. We often cook an extra one up just to have it as the star of a sandwich the next day. You don't need much to make a great steak sandwich, just your favorite condiments and lettuce. Maybe some onions too.​​​​​​​​​​​​​​​​​​

Summer cooking at its simplest and most delicious — pork chop and fresh veggies from the market.​​​​​​​​​​​​​​​​​​

Quick and easy aren't often used to describe boston butts, but they are now! Inspired by of , we asked our butchers to slice our bone-in boston butts super thin, not even half an inch. Delicious simply seasoned with salt and pepper, this cut also takes well to a marinade. Either way, grill it over hot coals, and you'll be amazed at how delicious and fast this cut cooks up.​​​​​​​​​​​​​​​​​​

Latest sandwich by features our maple sugar cured ham, stracciatella, sundried tomato, and basil, available at their 8th Ave, 60th St, Sullivan St, and Nomad locations.
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It was great to see curemaster Chris Eley of at the Mercantile hosted by . He’s the talented meat genius behind our pancetta, lomo, and some exciting new products that are currently in production!
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Heritage breeds get better with age — and with an aperitivo! Use code CURED to get 25% off our entire line of charcuterie through July 10th.​​​​​​​​​​​​​​​​​​

Wagyu New York Strip grilled to a perfect medium rare. And a vegetable or two.​​​​​​​​​​​​​​​​​​

Happy 4th of July! Fire up the grill and fly the flag of red, white, and burger.
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Our mortadella takes your lunch to the next level. Heritage devotee has a great tip for the home cook without a meat slicer — use a mandoline! It also helps to put the mortadella in the freezer for ten minutes, not enough time to freeze it but enough to firm it up a bit.
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Chicken is the perfect pairing to just about anything! Today at the market we picked up summer squash, cherry tomatoes, sprouting cauliflower, and potatoes. Roasted alongside a heritage chicken, it's an ideal simple summer dinner.​​​​​​​​​​​​​​​​​​

Our ribs make for an unbeatable barbecue. Cooking the ribs low and slow renders out the fat from the rich marbling, basting them as they cook until perfectly tender.
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to when Chef Eunjo stopped by the warehouse to show us how to make kimbap, a dish near and dear to both her childhood and professional career.
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Made with rice, veggies, and meat rolled in dried seaweed, this classic dish often shows up in lunchboxes or takeaway stands, given how portable it is. During her tenure as Executive Chef of Momofuku Kāwi, Chef Eunjo made it a signature dish that had its own section on the menu comprised of elevated takes such as an elegant foie gras torchon.
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Watch the video at the link in our bio! She makes a BLT riff with our heritage jowl bacon but any of our bacons will make for a delicious bite.
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A few blocks away from our Brooklyn warehouse, perched above brewery, sits a New Haven inspired pizzeria. Grimm's founders, Joe and Lauren, are fermentation fanatics, whether's beer, wine, or sourdough. We're proud they turned to us for pork for their house-made spicy sausage.​​​​​​​​​​​​​​​​​​

When you can't decide between a pork chop, a ribeye, and a strip steak...grill all three!​​​​​​​​​​​​​​​​​​

Sometimes it’s too hot to cook! We have a wide range of charcuterie as well as accompanying snacks that make for quick and easy dinner on hot summer days.
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Smashed, seared, grilled, broiled, fried, however you like your burger, it’s always better if you start with the best meat.
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We first tasted this hamburger when visiting in Kansas City. The team told us that the creation they were most proud of was their delicious Wagyu burger made from a secret blend of the best cuts of the steer. After the first bite we were convinced, this was our favorite hamburger and the only one we would ever offer!
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Happy Father’s Day to all of the dads out there! We hope you get to grill all day long today.
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Heritage Pork Milanese at our neighbor and longtime favorite
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Winging it does not need to mean eating factory farmed meat — only eat wings from birds that fly! These rare and endangered birds have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA certified Standardbred heritage poultry farm in the U.S., with genetic history tracing back centuries. Available on the site at 40% off.
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Coppa bacon at ! The coppa is a muscle that runs from the neck through the shoulder of the pig and is a sought after cut. Whether it's cooked like a steak, dry cured into capocollo, or given the bacon treatment like they do at Rolo's, it's one of our favorite bites.​​​​​​​​​​​​​​​​​​

If you often find Dad around the grill in the summer, then our heritage breed ribs make for the perfect gift — an afternoon of grilling followed by an unforgettable dinner. Cooking the ribs low and slow renders out the fat from the rich marbling, basting them as they cook to perfect tenderness. They're 30% off for the week with code: GRILLING​​​​​​​​​​​​​​​​​​

Friday night calls for Wagyu bone in ribeye. ​​​​​​​​​​​​​​​​​​