Wild Scottish game birds have begun to arrive. The chefs are quick to snap up the first offerings from the game preserves and estates in Scotland, but we are receiving larger shipments and can now offer these delicacies to home cooks. D’Artagnan is the original source in the United States for truly wild Scottish game birds. Wild…
Author: D'Artagnan
Founded in 1985, D’Artagnan is the leading purveyor of all-natural gourmet meat, game, foie gras, pâtés, sausages, smoked delicacies, mushrooms and organic poultry in America.
We are a team passionate foodies, many of whom are former Chefs and restaurant professionals, immersed in every aspect of food culture, committed to top quality ingredients, and dedicated to the value of sustainable, responsible farming. We work together, cook together and eat together while striving to put the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes whether at home or in restaurants.
Established on the principles of procuring the freshest, cleanest and most natural products, D’Artagnan currently provides a range of over 300 items to the world’s top restaurants, hotels, retailers, and consumers. From free-range organic and heritage meats to preservative free charcuterie, D’Artagnan continues to set the trend.
The Most Shared Recipe?
You know it’s fall when everyone is sharing recipes for vegetables with bacon. Gone are the salads and crudites. Hello, warming dishes sprinkled with bacon. So here it is – the most popular recipe on our website this week: Cider-Braised Brussels Sprouts with Bacon and Apple, which uses seasonal favorites like apple cider and tart apples…
Cooking the Classics for Cookbook Month
Every October we get the chance to examine the importance of cookbooks in our lives because it’s National Cookbook Month. The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old,…
It’s Cookbook Month: The Classics
We are examining the importance of cookbooks in our lives all month because October is National Cookbook Month. The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old, well stained…
New Arrival: The Super Quail
Here’s something unique for the game bird enthusiast: French Quail. In many ways this is a super quail. Larger (twice the size!) and tastier (twice the flavor!) than the average quail. All of this, and French too! Many of our chef clients are serving French Quail to rave reviews. Some of these chefs shared their impressions…
Best Pork Ever, Cuts Like Butter
Our celebration of all things pork for National Pork Month continues … Let’s just say it: Berkshire pork is special. It looks different than the pork you may have known before. For one thing, it’s redder, and it’s more marbled. And you can taste the difference blindfolded. This heritage breed of hog makes some of…
Pig Head Confit Stands Out at Sauvage
Congratulations to Chef Lisa Giffen and the whole team at Sauvage in Brooklyn for the one-star NY Times review! Opened in May of this year, Sauvage has been attracting attention for the pig head confit, which Pete Wells raved about (see below). And we just happen to supply them with the porcelet heads for this extraordinary dish….
Who Has the Largest Cookbook Collection?
October is National Cookbook Month, so we’re thinking about cookbooks, and will be posting about them all month here on Center of the Plate. We thought we had a lot of cookbooks, but the Guinness Book of World Records claims that Sue Jimenez has the largest collection of cookbooks – 2970 – in her New…
Today’s Lunch: Pork Tacos
Is it a coincidence that National Taco Day occurs during National Pork Month? We think not. Don’t forget it’s always Taco Tuesday … So obviously our pick for the meal of the day is a pulled pork taco. Start with our Cuban-Style Pulled Pork Roast recipe, made with Berkshire Pork Shoulder, and shred that to ribbons. Our…
Cooking with Dried Mushrooms
For spur-of-the-moment meals, or when your favorite fungi are out of season, there is nothing handier than a supply of dried mushrooms in the cupboard. We think of dried mushrooms as an extension of the spice cabinet—in other words, a kitchen essential. Our dried mushroom collection features five types of wild mushrooms – porcini, chanterelle, morel,…
Andouille Noted
We love to see what’s cooking! Lately a lot of happy home cooks have written reviews of our Andouille Sausage, and we wanted to share some with you. What’s so great about this sausage? Well, our spicy Cajun-style Andouille Sausage is made with heritage-breed pork, all-natural ingredients and is smoked over real hardwood. It’s an authentic…
Celebrate Accordingly
Big news in October. And it’s all about pork. Explore our pork recipes, enjoy our pork products at 15% off – that’s everything from milk-fed porcelet and Berkshire pork to bacon and other cured pork products – and come back to the blog for more pork-related posts. Share your pork cooking triumphs with us on social…
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