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.
Tag: heritage pork
7 Ways You’ll Want to Cook Pork this Season
While we like pork any time of the year, these 7 recipes are especially perfect for fall. Try our maple-glazed pork roast for a family meal, double-cut stuffed pork chops with cider sauce, or Instant Pot ribs with fennel. Apples, cider, sweet potatoes, fennel and walnuts all lend seasonal flavor. Read on for the pork recipes and get inspired to cook pork now!
Your New Favorite Special Occasion Roast
Let’s just say it: Berkshire pork is special. Known as Kurobuta in Japan, this is heritage-breed pork with an international reputation. It’s the Wagyu of the pork world. And now there’s a new Berkshire pork 8-rib rack available at dartagnan.com. Perfect for serving at a family meal, or any special occasion or holiday, this rack will become a…
Top 3 Piggy Picks for Game Day Cooking
Tonight is the kick-off to football season, so let’s get in the mood. You know it means more opportunities to cook game-day favorites, get together with fellow fans and eat! When your team is playing, and the gang gathers to watch, the food needs to be perfect. That takes planning ahead, and getting the best…
Cooking Pork: What’s the Perfect Shade of Pink?
Way back in 2011, the USDA dropped the recommended temperature for cooked pork, from 160 to 145 degrees Fahrenheit. There was jubilation in the land. For ages before that, we overcooked pork out of fear of getting trichinosis. Nowadays, the trichina worm (which transmits trichinosis) is virtually non-existent in the pork industry, but still some cling…
Saucy Series Part V: Sauce Robert
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Robert Sauce Robert is one of the ancient sauces. Mentioned in literature and dating from at least…