Center of the Plate | D'Artagnan Blog

Views of the Butcher’s Chapel

In the old butchers’ district of Limoges, France, there stands a little chapel that is dedicated to the patron saint of butchers. Chapelle Saint-Aurélien was built in the 1470s and was eventually acquired by the guild of butchers, which became the Confrérie Saint Aurélien. This group has maintained it through the years, and venerated the relics of Saint Aurélien, who…

Eat More Wild Boar

Tap into your inner caveman and eat wild boar! What is wild boar? It’s a hybrid of Old World boar and escaped domestic pigs, and is termed by the USDA as “feral swine.” These wild boar number in the millions, running rampant in 39 states where they cause damage to agricultural crops, and gardens, destroy…

The Best Meat Dishes in NYC

This is the kind of meaty news we can use. Nick Solares at Eater New York did a 2016 roundup of the ten best new meat dishes in NYC, and we are proud to see chefs that are using our products make of half that list. Since it’s National Meat Month let us linger over photos…

A Cassoulet Day Giveaway

January 9th is Cassoulet Day … and we are partnering with our friends at Languedoc Wines to give away 2 Cassoulet Recipe Kits this month. Click here for details and to enter the giveaway. For those who simply cannot wait, cassoulet is 20% off right now at dartagnan.com in honor of Cassoulet Day! The Languedoc region (click here…

New Arrival: Veal Tomahawk Chop

Calling all veal aficionados! There’s a new cut of veal on our website. The tomahawk chop, sometimes called a lollipop chop, has a long rib bone that is frenched for elegant presentation. Look at this beauty… Twelve ounces of tender, velvety veal. Rosy pink and perfect for a special meal. The tomahawk chop is a favorite cut…

Rediscover a Culinary Classic: What Are Hasselback Potatoes?

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

Classic Dish: Hasselback Potatoes

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

Vintage Views: Butcher Shops

January is National Meat Month, so were are finding ways to examine and celebrate the role of meat in our lives, from recipes and art, to vintage images like these. Did you know that the oldest family business in England is a butcher shop? Operating since 1515, R.J. Balson & Sons celebrated its 500 year…

Top 10 Recipes of 2016

The beginning of a new year gives us an opportunity to examine the year that is ending … and remember all those great meals we had. These are the top ten most shared recipes of 2016. 1. Easy Duck a l’Orange This is a great recipe – and no doubt popular in our busy age for…

It’s Also National Slow Cooker Month!

January is the most wonderful month! It’s both National Meat Month and National Slow Cooker Month … so you can bet we are going to put meat in the slow cooker. And we plan to start with a wild boar shoulder. Something about eating wild boar in the heart of winter seems very comforting, in…

January is National Meat Month

That’s our kind of month. So how will we celebrate? We will be sharing recipes, facts, stories, photos and views of meat-centric history and more. Get ready for 31 days of meaty adventures. Meat Eaters Which countries eat the most meat? Forbes has done the research for us. As you consider meat and its place on…

Happy New Year!

Thanks for reading our blog, trying our recipes, eating our products, sharing your feedback and generally being supportive of D’Artagnan in 2016. We value each and every one of our friends, fans and customers. And we’re looking forward to having a lot more fun with you in 2017. Here’s to a new year filled with…