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…

This is Sure to be Your New Favorite Meal

This Berkshire pork chop has only one problem – it’s too popular. For a while now, we’ve barely been able to keep it in stock. The good news is that everybody’s favorite is now readily available, thanks to our growing cooperative of farmers. Plus we’ve improved the cut, which now offers more pork, and is consistently…

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…

Best Ever Easter Ham

What’s for Easter dinner? If you’re planning on ham, then have a look at our Applewood Smoked Heritage Ham. We take our ham seriously. It begins with the heritage-breed pork we select, from hogs raised on pasture, without the use of antibiotics. The old breeds are renowned for great taste and tenderness, which is perfect when…

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…

Interview with Ariane in The Village Voice

Ariane talked to Laura Shunk at The Village Voice recently. Here’s the story of the early days at D’Artagnan and the philosophy behind what we do. Get the low-down on organic chicken, heritage-breed pork and the state of  meat in general. So go ahead, take a peek inside Ariane’s head in this interview.  

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…

‘wichcraft presents: bacon

Happy 10th Anniversary, ‘wichcraft! Check out this video series to learn about their carefully-sourced ingredients. We’re  proud to supply them with our heritage breed bacon, which they put to good use in many delicious sandwiches. In this short video, watch for Tom Colicchio and for Ariane’s bacon socks! And learn how we raise pigs to make the best…

All About the Berkshire Pig

The Berkshire is one of the oldest identifiable breeds of pig, which dates back some 300 years to the shire of Berks in England. Legend has it that Oliver Cromwell’s army discovered the breed while in winter quarters, and a welcome find that must have been! This black-coated hog with white areas on the face,…

Back of the House/Episode 7: Berkshire Pork with Amanda Freitag!

In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork. Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after…