Limited Offer: Aussie Wagyu Steaks

Outside of Japan, most agree that Australia has the best Wagyu beef. In fact, even experts have a hard time telling the two apart. That’s because Japan allowed Australian import of that rare animal: pure Kuroge cattle. Since 1990, Australian breeders and ranchers have been perfecting their strict protocols to create beef equal to that…

What to Do With Ventrèche

What is ventrèche? Very simply, it is an unsmoked, salt-cured bacon from Southwest France, where it is a staple. Pronounced vohn-tresh, it is often referred to as “French pancetta.” Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices and garlic before hanging to dry. It can be kept in…

Mad for Mushrooms: 4 Morel Recipes

It’s morel season, which means we are looking for ways to eat these delightful mushrooms at every meal. In Italian there is a wonderful word: scorpacciata, which means eating large amounts of a particular thing in season. Think of tomatoes at the end of the summer—there are too many to eat, which is why everyone…

Easter Dinner: Leg of Lamb

Lamb is a traditional choice for Easter dinner, and leg of lamb is well-suited to the occasion. A leg of lamb will serve a table full of hungry guests. Our grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, the lambs are free from antibiotics…

New Arrivals: 5 Lamb Cuts

Just in time for Easter, there are five new cuts of tender and mild lamb at dartagnan.com. Whether you are carving a whole roasted leg of lamb or serving individual lamb porterhouse chops, our lamb is perfect for any occasion. Our domestic lambs are raised on high-altitude pasture in the Rocky Mountains for between six…

New Brisket: Wagyu Beef

We’ve been meaning to talk to you about brisket. And it seems appropriate to do it now, with Passover on the immediate horizon. Fork-tender brisket is a favorite at the Jewish holiday table. And our new Wagyu beef brisket is just right for a special occasion. This popular cut comes from the breast of a…

Best Ever Easter Ham

What’s for Easter dinner? If you’re planning on ham, then have a look at our Applewood Smoked Heritage Ham. We take our ham seriously. It begins with the heritage-breed pork we select, from hogs raised on pasture, without the use of antibiotics. The old breeds are renowned for great taste and tenderness, which is perfect when…

Raising a Stink Over Ramps

The ramp is a wild onion native to North America, and is sometimes called spring onion, wild leek or wild garlic. It is known by the Latin name Allium tricoccum.  Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among…

New Arrival: Slab Bacon

Looking for a new level of bacon obsession? Try our slab bacon. This was a cut we reserved for chefs, but we’ve had many requests from home cooks. So here it is at last: the largest hunk of bacon you’ve ever had in your kitchen. What’s the big fuss? What is slab bacon anyway? Slab bacon is…

Meet the Mushrooms: Morels

We have expanded our mushroom offerings at dartagnan.com to include some of our chef favorites. While organic cultivated mushrooms make up the majority of our catalog, we also offer wild-foraged mushrooms in season. These fresh mushrooms are sure to find their way into many of your cooking adventures. Morel Mushrooms Morel is the common name for Morchella…

It Only Happens Once a Year!

After the cold, grey months of winter, we love to see the seasonal greens appear once again. This is the time for fiddlehead ferns and ramps. The sudden arrival of crates of fresh, green things in our warehouse is one of the pleasures of early spring. There is only a brief moment when fiddleheads, or fiddlehead fern…

New Arrival: A5 Japanese Wagyu Beef Striploin

Our Japanese Wagyu A5 Ribeye has been a hit at dartagnan.com. And now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye,…