How do you like your steak? Even those who prefer theirs grain-finished will find our grass-fed beef a tasty delight. Rare or medium, these new grass-fed steaks are about to make your day! Read on to find out what sets this beef apart from the herd.
We love looking at food, don’t you? With so many people cooking at home the past few months we’ve seen some gorgeous dishes on Instagram. Here’s a tasty sampling of chicken photos that caught our attention. Fair warning: these pictures will make you hungry. There’s good news: a wide selection of our chicken is 20% OFF right now!
Flank steak is a special cut of beef. This butcher’s favorite is super versatile, works great with flavorful marinades, cooks fast, and is equally suited to the grill or the pan. Read on to see why flank might just be your new favorite steak.
Good news for foie gras lovers in CA! It is now legal to sell foie gras across state lines. Thus, effective immediately, we are shipping foie gras to home cooks in the great state of California. Read on for details or go directly to the foie gras and start the celebration!
We love Jambon de Bayonne for quick summer meals. It’s a natural for charcuterie and cheese boards and aperitif snacks. This naturally cured ham – similar to prosciutto – is charcuterie with a heavy French accent. Kick back and pop the cork on a bottle of rosé – we’ve got the low down on jambon, and ideas for enjoying it this summer.
Is there any sweeter word than bacon?! At D’Artagnan, we take bacon very seriously. All our bacon offerings are made with heritage-breed pork belly that’s been single-smoked over real wood chips. Made the old-fashioned way – without artificial nitrates, nitrites or preservatives added – you’ll fall for this full-flavored bacon in a big way. Read on for two new varieties.
Getting tired of chicken? Try something new in the poultry department: guinea hen! We think of guinea hen as the beginner’s game bird, though it’s not at all gamey tasting. The lean meat stands up nicely to strong herbs and spices, and the approachable guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on for more about what may be your new favorite bird.
Our grass-fed lamb makes a flavorful alternative to beef, and is a grilling season must-have. You’ll enjoy its distinctive, rich flavor – “lamby” but not gamey – in burgers, chili, kebabs, and more. Learn about this healthy grass-fed lamb and start planning your lambtastic menus.
Here’s a grilling showstopper: chicken under a brick. Known in Italian as pollo al mattone, chicken under a brick involves prepping the chicken so it lies flat and grilling it skin-side down with a weight on top. When flattened, a whole chicken will grill fast and yield crisp, golden-brown skin and evenly cooked meat. Read on and learn the easy method for making this tender and juicy chicken.
How do you andouille? At D’Artagnan, our spicy Cajun-style andouille sausage is made all-naturally with humanely raised heritage-breed pork and simple spices. Smoked over real hardwood, these ready-to-eat spicy links are delicious both on their own and added to your favorite recipes. Read on for some ideas for enjoying andouille.
Are you looking for a new steak to grill or smoke? Try the outside skirt steak – a cornerstone of Tex-Mex cooking and the original, most authentic cut for fajitas. This chef’s favorite should be on your grill all summer. Read on for a great recipe and learn more about this epic cut.
Garbure is a hearty rustic soup beloved throughout Gascony, that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing and satisfying. Watch Ariane make garbure with her daughter Alix and learn more about this tasty tradition.