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…

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…

When Cauliflower Meets Truffle Butter

Cauliflower is gaining on kale as the vegetable of moment. It’s showing up in all kinds of recipes, and brings back over 25 million hits in a Google search. We love our vegetables at D’Artagnan; we just like them a little better with truffle butter and cream. So this Truffled Cauliflower Gratin recipe is just our…

Makes a Gourmet Meal in Minutes

Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product is our favorite fast food. Here are two recent reviews left on our website about our duck confit. We love to see how people…

Antibiotics in Food An Official Health Crisis

Thirty-one years ago, Ariane founded D’Artagnan as an antidote to the industrial food system. Way back then, it was a novel idea to source from small farms, and to commit to free-range, natural production, sustainable, humane farming practices, and no antibiotics or hormones. Over the last few decades it has grown clearer that Ariane’s vision…

New Arrival! Saucisson Sec: Wild Boar, Duck & Pork

When it comes to charcuterie, secs sells. That’s why we’re expanding our line of air-cured saucisson sec. This popular sausage can best be described as the French version of salami. With its meaty texture and delightful flavor, it’s a must for any charcuterie board. Saucisson sec is also an excellent accompaniment to a cheese plate, and can…

Roast Chicken: A Week of Meals

Roasting a chicken might seem daunting, but it is actually quite simple. It makes a crowd-pleasing meal that fills your house with delicious aromas. And the best part: the possibilities for leftovers are endless. Start with our Perfect Roast Chicken Recipe and read on for leftover ideas. Eating the Leftovers The uses for the leftover chicken…

Hello, Autumn …

We love the beginning of the fall season, because it marks a return to the kitchen. It’s a transitional period; warm enough to keep the charcoals burning in the grill outside, but cool enough to inspire visions of braised and roasted meats. So today, as the season officially begins, let’s plan what we’ll cook on…

Never Had Venison Before …

Have you tried venison? We heard from a first-timer named Antonio, a health-conscious foodie, who really enjoyed his venison tenderloin … Never had venison before, but I bought this based on a recommendation from a friend, who suggested I try venison instead of lamb. He couldn’t have been more right. Extremely tender, and very flavorful. I…

Guess Who Loves Our Chicken?

It’s none other than Martha Stewart … and she knows a good thing when she tastes it. In the September 2016 issue of Martha Stewart Living there is an article about perfecting the roast chicken. Among the tips there’s a recommendation to buy the best bird, and we’re proud she picked ours. With organic and…