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Heritage Foods USA was formed in 2001 as the sales and marketing arm for Slow Food USA, a non-profit organization founded by Patrick Martins and dedicated to celebrating regional cuisines and products. The Heritage Turkey Project, which helped double the population of heritage turkeys in the United States and upgraded the Bourbon Red turkey from "rare" to "watch" status on conservation lists, was Heritage Foods USA's first foray into saving American food traditions. In 2004 it became an independent company. Today Heritage Foods USA processes 150 genetically sound, antibiotic free and pasture raised pigs each and every week, come rain or shine, from 20 farmers that hail from the Midwest and Virginia. We also process 10,000 heritage turkeys for Thanksgiving and a few hundred head of cattle a year. We sell to wholesale accounts and via e-commerce to home chefs. We must eat these foods to save them. (from www.heritagefoodsusa.com)