What Should I Do With Slab Bacon?

If you’re asking yourself this question, then you’ve come to the right place. Slab bacon is just bacon in its natural state – whole, smoked pork belly before it’s sliced into familiar bacon strips. The best part about slab bacon is that you can slice it how you like: thick, ultra-thin, or cube it for lardons….

What One Writer Found at a Foie Gras Farm

Foie gras is among the most discussed and debated of food topics, and D’Artagnan has been at the center of that conversation for decades. That’s because Ariane Daguin founded the company in 1985 to market the first foie gras produced in the United States. She is one of the foremost experts and most visible proponents…

What Are Chefs Cooking with Duck Legs?

We love sharing photos of our products that chefs post on Instagram. Lately, we noticed the under-appreciated duck leg getting some love. We scrolled through our feed (getting hungrier by the minute) to see how many dazzling duck leg dishes we could find. Here are some highlights to inspire you to include duck leg confit or roasted…

Are You Grilling These Top 5 Cuts this Summer?

Plan your next dinner around a juicy steak or chop. After all, what’s better on the plate? Steaks and chops are perfectly suited for easy weeknight meals or special weekend get-togethers. Easily pan-seared or charred on the grill, they are the quickest route to your dream dinner. Whether you’re looking for veal chops, Wagyu or…

Don’t Miss Our 10 Most Shared Recipes of July

You loved them, you shared them, you pinned them! These D’Artagnan recipes got the most social media love in July. No surprise that buttermilk fried chicken leads the pack – it’s the perfect summer backyard meal. Our exclusive porcelet, milk-fed piglet, ranks with two recipes, one for very simple carnitas and another for a dramatic…

Make the Best Burger of the Summer with this Luxe Kit

Are you ready for the ultimate burger experience of the summer? You’ve found it in our new burger kit! Our Bacon Wagyu Burger Recipe Kit has enough Wagyu beef burgers, applewood smoked bacon, black truffle butter and brioche buns for 6 people. It’s a great gift for friends, family, and foodies … or for your weekend…

Why Wait for Winter to Enjoy Black Truffles?

Why are black winter truffles showing up on restaurant menus this summer? Because it’s winter in Australia, and truffle farmers there have successfully cultivated the elusive truffle after years of patience. D’Artagnan proudly offers fine Australian black winter truffles in the middle of summer for all your special occasion meals. Don’t wait to buy your truffle – the season…

7 Ways Tasso Ham Will Spice Up Your Cooking

Tasso ham is lean and spicy cured pork shoulder. It’s a flavorful ingredient in Cajun cuisine, and not often found outside of Louisiana. Tasso is typically used to season dishes like soups, gumbo, grits, rice, and gravies, but any recipe that needs a rich peppery kick and depth of flavor can benefit. Versatile tasso ham can be…

You Won’t Believe These Chef Photos of Foie Gras Artistry

We’re always looking at food. If you’re like us, join the fun on Instagram and get a view into the many kitchens – professional and home – that serve D’Artagnan products. For this post, we rounded up several impressive foie gras preparations to show you what some of our chef clients work are doing with this unique…

5 Unexpected Types of Poultry Perfect for the Grill

Is grill fatigue setting in? Forget about boneless, skinless chicken breast for a moment. That’s not what your grill wants. There are better poultry options that are far juicier, tastier and satisfying. And isn’t that the goal of every grillmaster? Read on for 5 ideas for cooking poultry that will show guests that you know…

Party Perfect: 3 Easy Ways to Enjoy Charcuterie

Charcuterie is an all-star favorite, perfect for entertaining, gifting, and snacking. Because it is fully cooked, cured or smoked by definition, charcuterie is easy to enjoy any time of the year, with no cooking required. And now we have a new way to enjoy it! We’ve taken the guesswork out of serving charcuterie. Our new…

The Taco Filling We’re Obsessed With Right Now

Have you tried pork collar? If not, here’s your chance to do it while eating the crème de la crème of pork: our exclusive milk-fed porcelet. Those who love pork are discovering the pleasures of porcelet, which is milk-fed piglet raised in the European tradition for astounding results. Our new cut of porcelet – the collar –…