New Arrival: True Japanese Wagyu Beef

This is the real deal: exceedingly hard-to-find Wagyu beef from Japan. More specifically, it is the Black Kuroge breed of Wagyu cattle, raised in the Miyazaki Prefecture on the Island of Kyushu. This is regarded as the finest of Japanese beef, even more so than beef from the Kobe region (though you are more likely to have…

Marvelous Meat Pies

What image do you conjure up when you hear the word pie?  Something with fruit – maybe apple, blueberry, cherry or key lime? As much as we adore those, the most important pies in the annals of gastronomy are not the ones served for dessert, topped with a scoop of vanilla ice cream. No, the serious…

Hello, Hard-to-Find Ham …

Here’s a spicy kick in the taste buds! Our Cajun-inspired Tasso Ham brings the heat and the smoke to gumbos, jambalaya, soups, grits, beans, pasta and stews. Some of our happy customers shared their thoughts about this ham on our website. Read on to see how folks are enjoying it, then get yourself a Tasso…

The Most Shared Recipe?

You know it’s fall when everyone is sharing recipes for vegetables with bacon. Gone are the salads and crudites. Hello, warming dishes sprinkled with bacon. So here it is – the most popular recipe on our website this week: Cider-Braised Brussels Sprouts with Bacon and Apple, which uses seasonal favorites like apple cider and tart apples…

It’s Cookbook Month: The Classics

We are examining the importance of cookbooks in our lives all month because October is National Cookbook Month.  The staff has been talking about cookbooks and sharing our favorites. This time we are looking at three of the American classics. My favorite cookbook? For me it is the Joy of Cooking. It’s old, well stained…

New Arrival: The Super Quail

Here’s something unique for the game bird enthusiast: French Quail. In many ways this is a super quail. Larger (twice the size!) and tastier (twice the flavor!) than the average quail. All of this, and French too! Many of our chef clients are serving French Quail to rave reviews. Some of these chefs shared their impressions…

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….

Today’s Lunch: Pork Tacos

Is it a coincidence that National Taco Day occurs during National Pork Month? We think not. Don’t forget it’s always Taco Tuesday … So obviously our pick for the meal of the day is a pulled pork taco. Start with our Cuban-Style Pulled Pork Roast recipe, made with Berkshire Pork Shoulder, and shred that to ribbons. Our…

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…

Celebrate Accordingly

Big news in October. And it’s all about pork. Explore our pork recipes, enjoy our pork products at 15% off – that’s everything from milk-fed porcelet and Berkshire pork to bacon and other cured pork products – and come back to the blog for more pork-related posts. Share your pork cooking triumphs with us on social…

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…