I am on an email list for a company that coordinates sales of what are
loosely referred to as "heritage" foods. These products - and they
include meats, fowl, etc, are from breeds or products that have proved
themselves delightful to the palate, but fallen out of favor as they
are not idea for factory farming or mass production. Some are organic
(whatever that means insofar as meats), some grass-fed, etc, The site
gives details.

These products are raised in many places in the US, but this web site
is the gateway to their sales - read up on them here.

http://heritagefoodsusa.com/

Frankly, up until now, I have used the site just to browse, as I found
the priced way, way too high to order most things. Well, my waiting
proved worthwhile. A couple of weeks ago they put up some specials
that made some porterhouse pork chops comparably priced to those one
would find at a good butcher, so I decided to take the plunge.

The pork arrived Thursday, fresh vac-packed, perfectly insulated with
lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
about 13-15 ounces. These were thick monsters. It took me more than
two meals to finish mine.

I made stuffed chops. Use the dressing of your choice. Slice a pocket
into the chops, stuff, secure with toothpicks, if you like, then brown
on top of the stove in oil (olive or regular, as you prefer). I did
not have a skillet large enough to fit all this bounty, so while I was
browning them in two skillets, I put a roasting pan, lightly brushed
with oil into the oven to heat.

After browning on both sides, I placed the chops into the oven pan,
(they barely fit, I had to maneuver them around), covered them with
peeled and sliced apples and thinly sliced onion, and baked them at
350F until they were done. - half hour or so.

WOW! Flavorful, moist and just downright yummy. It is nice to get such
delicious pork these days and the dog really appreciated the bones.

Boron

"Boron Elgar" > wrote in message
...
>I am on an email list for a company that coordinates sales of what are
> loosely referred to as

Boron Elgar wrote:
> I am on an email list for a company that coordinates sales of what are
> loosely referred to as "heritage" foods. These products - and they
> include meats, fowl, etc, are from breeds or products that have proved
> themselves delightful to the palate, but fallen out of favor as they
> are not idea for factory farming or mass production. Some are organic
> (whatever that means insofar as meats), some grass-fed, etc, The site
> gives details.
>
> These products are raised in many places in the US, but this web site
> is the gateway to their sales - read up on them here.
>
> http://heritagefoodsusa.com/
>
> Frankly, up until now, I have used the site just to browse, as I found
> the priced way, way too high to order most things. Well, my waiting
> proved worthwhile. A couple of weeks ago they put up some specials
> that made some porterhouse pork chops comparably priced to those one
> would find at a good butcher, so I decided to take the plunge.
>
> The pork arrived Thursday, fresh vac-packed, perfectly insulated with
> lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
> about 13-15 ounces. These were thick monsters. It took me more than
> two meals to finish mine.
>
> I made stuffed chops. Use the dressing of your choice. Slice a pocket
> into the chops, stuff, secure with toothpicks, if you like, then brown
> on top of the stove in oil (olive or regular, as you prefer). I did
> not have a skillet large enough to fit all this bounty, so while I was
> browning them in two skillets, I put a roasting pan, lightly brushed
> with oil into the oven to heat.
>
> After browning on both sides, I placed the chops into the oven pan,
> (they barely fit, I had to maneuver them around), covered them with
> peeled and sliced apples and thinly sliced onion, and baked them at
> 350F until they were done. - half hour or so.
>
> WOW! Flavorful, moist and just downright yummy. It is nice to get such
> delicious pork these days and the dog really appreciated the bones.
>
> Boron
>

This looks like a wonderful resource. Thanks!

--
Jean B.

tom wrote:
>
> "Boron Elgar" > wrote in message
> ...
>> I am on an email list for a company that coordinates sales of what are
>> loosely referred to as
>


Stick around for a while and you will discover that "Boron" is
a long-time and frequent poster here.

Her post is very on-topic because there has been much discussion
over the years about the poor-quality, salt-water injected pork
on the market.

Her post is no more SPAM than the frequent mentions of Penzey's
or other online merchants occasionally mentioned by people who
have no vested interest other than to make the rest of us aware
of a good product.

gloria p

On Sat, 24 Jan 2009 09:50:01 -0500, Boron Elgar
> wrote:

>I am on an email list for a company that coordinates sales of what are
>loosely referred to as "heritage" foods. These products - and they
>include meats, fowl, etc, are from breeds or products that have proved
>themselves delightful to the palate, but fallen out of favor as they
>are not idea for factory farming or mass production. Some are organic
>(whatever that means insofar as meats), some grass-fed, etc, The site
>gives details.
>
>These products are raised in many places in the US, but this web site
>is the gateway to their sales - read up on them here.
>
>http://heritagefoodsusa.com/
>
>Frankly, up until now, I have used the site just to browse, as I found
>the priced way, way too high to order most things. Well, my waiting
>proved worthwhile. A couple of weeks ago they put up some specials
>that made some porterhouse pork chops comparably priced to those one
>would find at a good butcher, so I decided to take the plunge.
>
>The pork arrived Thursday, fresh vac-packed, perfectly insulated with
>lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
>about 13-15 ounces. These were thick monsters. It took me more than
>two meals to finish mine.
>
>I made stuffed chops. Use the dressing of your choice. Slice a pocket
>into the chops, stuff, secure with toothpicks, if you like, then brown
>on top of the stove in oil (olive or regular, as you prefer). I did
>not have a skillet large enough to fit all this bounty, so while I was
>browning them in two skillets, I put a roasting pan, lightly brushed
>with oil into the oven to heat.
>
>After browning on both sides, I placed the chops into the oven pan,
>(they barely fit, I had to maneuver them around), covered them with
>peeled and sliced apples and thinly sliced onion, and baked them at
>350F until they were done. - half hour or so.
>
>WOW! Flavorful, moist and just downright yummy. It is nice to get such
>delicious pork these days and the dog really appreciated the bones.
>
>Boron

I'm with you on the quality of pastured, heritage breed pork. We
bought half a hog from these guys:
http://homepage.mac.com/nbmelson/Personal1.html
in the fall of '07, and the meat was excellent. The Melsons raise Red
Wattle hogs on their farm. Do you know what breed yours came from?
--
modom

ambitious when it comes to fiddling with meat

On Sat, 24 Jan 2009 12:33:18 -0600, "modom (palindrome guy)"
> wrote:

>On Sat, 24 Jan 2009 09:50:01 -0500, Boron Elgar
> wrote:
>
>>I am on an email list for a company that coordinates sales of what are
>>loosely referred to as "heritage" foods. These products - and they
>>include meats, fowl, etc, are from breeds or products that have proved
>>themselves delightful to the palate, but fallen out of favor as they
>>are not idea for factory farming or mass production. Some are organic
>>(whatever that means insofar as meats), some grass-fed, etc, The site
>>gives details.
>>
>>These products are raised in many places in the US, but this web site
>>is the gateway to their sales - read up on them here.
>>
>>http://heritagefoodsusa.com/
>>

>>WOW! Flavorful, moist and just downright yummy. It is nice to get such
>>delicious pork these days and the dog really appreciated the bones.
>>
>>Boron
>
>I'm with you on the quality of pastured, heritage breed pork. We
>bought half a hog from these guys:
>http://homepage.mac.com/nbmelson/Personal1.html
>in the fall of '07, and the meat was excellent. The Melsons raise Red
>Wattle hogs on their farm. Do you know what breed yours came from?

Berkshire, I believe. These folks do carry Red Wattle as well as Duroc
and if I am not mistaken, I had some choice. Most of their other
orders allow a choice for beef, pork, fowl and goat.

I've no farm nearby that raises pigs. Lamb and beef is more easily
found locally, which is actually what I'd prefer - the local part,
that is. And local saves on shipping costs, as well packing, fuel,
etc.

Have you ever bombed out buying like that, though? I got half a lamb
once and was very disappointed in it. The flavor was ok, but it was
about the toughest lamb I'd ever had. A lot can be stewed, of course,
if one is stuck, but the chops should have been tender enough to
grill.

Since there is a lot of fancy pants Greenmarket opportunity in NYC,
and I am close to the city, there are a lot of great farms nearby that
supply them. It is often easier to shop the greenmarket than to tootle
from farm to farm, though.

I grow a lot of our veggies in season and bake almost all our bread
year round, but having a decent source for meats is great.

Boron

On Jan 24, 6:52*am, "tom" > wrote:
[snip]

Tom, you ignorant slut, heritage meats -specifically pork, are too
expensive to be used as (or in) Spam.

The Ranger

In article >, "tom" > wrote:

> "Boron Elgar" > wrote in message
> ...
> >I am on an email list for a company that coordinates sales of what are
> > loosely referred to as

You don't say so, but it's obvious you think the OP is disguised spam.
You're new here, right?
Boron, a spammer? Uh, no.
Silly Tom!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article
>,
The Ranger > wrote:

> On Jan 24, 6:52*am, "tom" > wrote:
> [snip]
>
> Tom, you ignorant slut, heritage meats -specifically pork, are too
> expensive to be used as (or in) Spam.
>
> The Ranger

LOL! Good one! (And the Hormel folks spell it SPAM * all caps.
You're welcome. '-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >,
Gloria P > wrote:

> tom wrote:
> >
> > "Boron Elgar" > wrote in message
> > ...
> >> I am on an email list for a company that coordinates sales of what are
> >> loosely referred to as

>
> Stick around for a while and you will discover that "Boron" is
> a long-time and frequent poster here.
>
> Her post is very on-topic because there has been much discussion
> over the years about the poor-quality, salt-water injected pork
> on the market.
>
> Her post is no more SPAM than the frequent mentions of Penzey's
> or other online merchants occasionally mentioned by people who
> have no vested interest other than to make the rest of us aware
> of a good product.
>
> gloria p

Oh, *excellent* point, G.
mumblemumbleBoronaspammer?mumblemumble

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Jan 24, 1:16*pm, Melba's Jammin' >
wrote:
> In article
> >,
> *The Ranger > wrote:
> > Tom, you ignorant slut, heritage meats, specifically pork, are too
> > expensive to be used as (or in) Spam.
> LOL! * Good one! *(And the Hormel folks spell it SPAM * all caps. *
> You're welcome. *'-)
Special Processing of Almost-Meat?

Melba's Jammin' > wrote in message
...
[snip]
> You don't say so, but it's obvious you think the
> OP is disguised spam.

He did; right in the subject line. He's wrong, too, but then
you already knew that.

The Ranger

Boron Elgar wrote:

> http://heritagefoodsusa.com/
>
> Frankly, up until now, I have used the site just to browse, as I found
> the priced way, way too high to order most things. Well, my waiting
> proved worthwhile. A couple of weeks ago they put up some specials
> that made some porterhouse pork chops comparably priced to those one
> would find at a good butcher, so I decided to take the plunge.
>
> The pork arrived Thursday, fresh vac-packed, perfectly insulated with
> lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
> about 13-15 ounces. These were thick monsters. It took me more than
> two meals to finish mine.

> WOW! Flavorful, moist and just downright yummy. It is nice to get such
> delicious pork these days and the dog really appreciated the bones.
>
> Boron
>

Your site totally missed my favorite pork guy. Here is where I've
purchased pork in South Carolina-
http://www.cawcawcreek.com/index.php

On Sat, 24 Jan 2009 15:02:55 -0500, Boron Elgar
> wrote:

>On Sat, 24 Jan 2009 12:33:18 -0600, "modom (palindrome guy)"
> wrote:
>
>>I'm with you on the quality of pastured, heritage breed pork. We
>>bought half a hog from these guys:
>>http://homepage.mac.com/nbmelson/Personal1.html
>>in the fall of '07, and the meat was excellent. The Melsons raise Red
>>Wattle hogs on their farm. Do you know what breed yours came from?
>
>Berkshire, I believe. These folks do carry Red Wattle as well as Duroc
>and if I am not mistaken, I had some choice. Most of their other
>orders allow a choice for beef, pork, fowl and goat.
>
>I've no farm nearby that raises pigs. Lamb and beef is more easily
>found locally, which is actually what I'd prefer - the local part,
>that is. And local saves on shipping costs, as well packing, fuel,
>etc.
>
>Have you ever bombed out buying like that, though? I got half a lamb
>once and was very disappointed in it. The flavor was ok, but it was
>about the toughest lamb I'd ever had. A lot can be stewed, of course,
>if one is stuck, but the chops should have been tender enough to
>grill.
>
My main complaint has been the stupid ways the meat was butchered by
the meat processing folks the local farmers hire to do that work. For
instance, the lamb chops we've bought have been whole-vertebrae cuts,
not the usual halves you see in the stores. Apparently the processors
don't split the carcass. Other problems have included ground meat
(beef and pork, too) that was ground too fine and therefore had an
unpleasant texture, and a ham that was inexplicably cut in half when I
wanted to make prosciutto. Last time we got lamb, they couldn't
supply us with a leg or with loin chops.

The butchers are certified in the case of the Sloan's Creek meats. But
we occasionally buy beef from another family we know in the area who
sell us a quarter steer in packages marked "Not For Sale." In this
case, the transaction is officially for a share of the animal on the
hoof, and we (technically) just ask them to slaughter and process the
meat for us at a facility that is legal for personal use, but not
certified for commercial operation.

>Since there is a lot of fancy pants Greenmarket opportunity in NYC,
>and I am close to the city, there are a lot of great farms nearby that
>supply them. It is often easier to shop the greenmarket than to tootle
>from farm to farm, though.
>
I've had good fortune when we've bought large orders (1/2 hog and 1/4
steer) in that the farmers delivered the meat to us. But not long
ago, when I wanted to showcase pastured pork hops to some people, I
had to drive almost 100 miles to a farmers' market to buy meat from a
farmer whose pastures are only about 25 miles away. The idiocy of
that situation is something I'm trying to fix at present.
--
modom

ambitious when it comes to fiddling with meat

On Sat, 24 Jan 2009 15:15:19 -0600, Melba's Jammin'
> wrote:

>In article >, "tom" > wrote:
>
>> "Boron Elgar" > wrote in message
>> ...
>> >I am on an email list for a company that coordinates sales of what are
>> > loosely referred to as
>
>You don't say so, but it's obvious you think the OP is disguised spam.
>You're new here, right?
>Boron, a spammer? Uh, no.
>Silly Tom!!


And I , too, have to laugh, as whoever this Tom person is, he's in my
KF, as is post about me never showed up on my server.

Boron

On Sat, 24 Jan 2009 10:23:40 -0700, Gloria P >
wrote:

>tom wrote:
>>
>> "Boron Elgar" > wrote in message
>> ...
>>> I am on an email list for a company that coordinates sales of what are
>>> loosely referred to as
>>
>
>
>Stick around for a while and you will discover that "Boron" is
>a long-time and frequent poster here.

Thank you, Ma'am.
>
>Her post is very on-topic because there has been much discussion
>over the years about the poor-quality, salt-water injected pork
>on the market.

Oh yeah...this stuff was really special. I cannot say it was like the
pork of my childhood, as my mother wouldn't allow pork in her kitchen
- not in a kitchen that was famous for latkes and blintzes, but oh
boy, it is yummy.

The only drawback is cost. As I said, I admired the site a long time
before a special like this came along.
>
>Her post is no more SPAM than the frequent mentions of Penzey's
>or other online merchants occasionally mentioned by people who
>have no vested interest other than to make the rest of us aware
>of a good product.

I like Penzeys, too, and The Spice House.
>
>gloria p


Boron

On Sat, 24 Jan 2009 16:31:51 -0500, Goomba >
wrote:

>Boron Elgar wrote:
>
>> http://heritagefoodsusa.com/
>>
>> Frankly, up until now, I have used the site just to browse, as I found
>> the priced way, way too high to order most things. Well, my waiting
>> proved worthwhile. A couple of weeks ago they put up some specials
>> that made some porterhouse pork chops comparably priced to those one
>> would find at a good butcher, so I decided to take the plunge.
>>
>> The pork arrived Thursday, fresh vac-packed, perfectly insulated with
>> lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
>> about 13-15 ounces. These were thick monsters. It took me more than
>> two meals to finish mine.
>
>> WOW! Flavorful, moist and just downright yummy. It is nice to get such
>> delicious pork these days and the dog really appreciated the bones.
>>
>> Boron
>>
>
>Your site totally missed my favorite pork guy. Here is where I've
>purchased pork in South Carolina-
>http://www.cawcawcreek.com/index.php


Looks nice, but the heritage special made it even more cost effective.
These cost less than $6 lb, including shipping.

Boron

On Jan 24, 2:41*pm, Boron Elgar > wrote:
> On Sat, 24 Jan 2009 10:23:40 -0700, Gloria P >
> wrote:
[SNIP]
> >Her post is no more SPAM than the frequent mentions of Penzey's
> >or other online merchants occasionally mentioned by people who

> I like Penzeys, too, and The Spice House.

Now your just rubbing Morton's Kosher Salt into Tom's open canker.

On Sat, 24 Jan 2009 15:32:07 -0600, "modom (palindrome guy)"
> wrote:

>On Sat, 24 Jan 2009 15:02:55 -0500, Boron Elgar
> wrote:
>

>>
>>Have you ever bombed out buying like that, though?
>My main complaint has been the stupid ways the meat was butchered by
>the meat processing folks the local farmers hire to do that work. For
>instance, the lamb chops we've bought have been whole-vertebrae cuts,
>not the usual halves you see in the stores. Apparently the processors
>don't split the carcass.

Well, that must make it fun to play with on the kitchen counter. Make
for an interesting roast, though.

>Other problems have included ground meat
>(beef and pork, too) that was ground too fine and therefore had an
>unpleasant texture, and a ham that was inexplicably cut in half when I
>wanted to make prosciutto.

I wonder why they'd even do that, unless the butcher was inexperienced
or making cuts that are used wherever he was trained - sounds more
like inexperience, though.

>Last time we got lamb, they couldn't
>supply us with a leg or with loin chops.

Sold them off to a higher bidder, perhaps.
>
>The butchers are certified in the case of the Sloan's Creek meats. But
>we occasionally buy beef from another family we know in the area who
>sell us a quarter steer in packages marked "Not For Sale." In this
>case, the transaction is officially for a share of the animal on the
>hoof, and we (technically) just ask them to slaughter and process the
>meat for us at a facility that is legal for personal use, but not
>certified for commercial operation.

That is the way my sister used to get her pork. Farmer down the road
would just do it all as a "favor," after she bought a live pig. There
are a lot of places around here, though, that will dress meat for
hunters, often connected to butcher shops, and I bet they'd handle a
pig or lamb if you could get it in there.
>
>>Since there is a lot of fancy pants Greenmarket opportunity in NYC,
>>and I am close to the city, there are a lot of great farms nearby that
>>supply them. It is often easier to shop the greenmarket than to tootle
>>from farm to farm, though.
>>
>I've had good fortune when we've bought large orders (1/2 hog and 1/4
>steer) in that the farmers delivered the meat to us.

Never happen here in New Jersey.

>But not long
>ago, when I wanted to showcase pastured pork hops to some people, I
>had to drive almost 100 miles to a farmers' market to buy meat from a
>farmer whose pastures are only about 25 miles away. The idiocy of
>that situation is something I'm trying to fix at present.

In reverse, here. We've driven miles and miles to a farm that swore
online they had pasture poultry or certain cheeses or other meats
available only to find out at arrival that they'd sold out at the
previous greenmarket somewhere.

Boron

In article dth>,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> [snip]
> > You don't say so, but it's obvious you think the
> > OP is disguised spam.
>
> He did; right in the subject line. He's wrong, too, but then
> you already knew that.
>
> The Ranger

Funny thing is when I saw his Pork/SPAM, I was thinking Hormel's
product! LOL!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Barb wrote:

> the Hormel folks spell it SPAM * all caps.

All caps? Huh!

Bob

Melba's Jammin' wrote:

> In article dth>,
> "The Ranger" > wrote:
>
> > Melba's Jammin' > wrote in message
> > ...
> > [snip]
> > > You don't say so, but it's obvious you think the
> > > OP is disguised spam.
> >
> > He did; right in the subject line. He's wrong, too, but then
> > you already knew that.
> >
> > The Ranger
>
> Funny thing is when I saw his Pork/SPAM, I was thinking Hormel's
> product! LOL!

I've seen SPAM made from beef. Since the writing on one side was in
Arabic, I suspect it was made for sale to Muslims. This was in 1971; I
don't know if it's still being made.

I have no idea why it was in a grocery in Florence, Italy.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

Bob Terwilliger wrote:

> Barb wrote:
>
>> the Hormel folks spell it SPAM Â* all caps.
>
> All caps? Huh!

And the ms in the candy m&ms are lower case, but everybody else feels a
need to capitalize them.


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:
>
> > the Hormel folks spell it SPAM * all caps.
>
> All caps? Huh!
>
> Bob

LOL!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!