Introducing Acorn Pork Mild Salami!

Introducing Acorn Pork Mild Salami!

We are so excited to share the news that our first charcuterie product for retail is now available and it is worth the wait! Our small-batch of locally-made Acorn Pork Salami is ready after dry-curing for 40 days. This mild salami is full of flavor as it uses black...
Acorn Pork Charcuterie: Coppa at Heirloom

Acorn Pork Charcuterie: Coppa at Heirloom

                          The charcuterie at Heirloom is something not to be missed. A limited quantity of dry cured coppa salami is now available and we cannot stop talking about how delicious it is! It has a subtle spiciness and a texture that melts in your mouth....
Committed To Sustainability: 1% For The Planet

Committed To Sustainability: 1% For The Planet

We’re thrilled to officially announce that we are now a member of 1% for the Planet! This is a commitment to donate a minimum of 1% of annual sales to support nonprofit organizations focused on the environment. By doing so we’ve joined a network of...
Sharing Our Story: Splendid Table Interview

Sharing Our Story: Splendid Table Interview

Listen to our Founder Jennifer Milikowsky talk about pigs, acorns and Walden Hill on NPR’s The Splendid Table this week. She had the pleasure of sitting down with David Leite to discuss farming and forestry and how we’re trying to blend the two using...
Acorn Pork Charcuterie: Soppressata at Heirloom

Acorn Pork Charcuterie: Soppressata at Heirloom

                            After 3 months of curing, we couldn’t be more excited for this Acorn Pork Soppressata now at Heirloom. We hear it has a delicious nutty flavor (not surprising!) in addition to this salami’s traditional spicy notes. It’s...
Bacon a.k.a. Bacorn Two New Ways: British and Slab

Bacon a.k.a. Bacorn Two New Ways: British and Slab

                        Thanks to suggestions by our amazing customers, we have two new products available. Smoked pork loin, British bacon, is an extremely tasty alternative to the more common smoked belly that we call bacon in this country. Because this British...