It’s a Pork Party! Recipes to Love

When it’s time for summer parties – at Memorial Day weekend or the Fourth of July – we usually think of the grill. But what if you aren’t a grill outside kind of cook? Maybe your domain is the well-equipped indoor kitchen. No shame in that. There’s plenty of party-appropriate food that can be made…

5 Pork Recipes for Christmas Dinner

The Christmas ham is a classic holiday dinner – no one will deny that. However, pork, especially our Berkshire pork, or our milk-fed Porcelet, is a great option for a special occasion dinner. This is not the other white meat; our pork is richly flavored, meltingly tender, and nothing like that pale commodity stuff on…

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….

Porcelet: Young Milk-Fed Pig

Porcelet refers to a young milk-fed pig. Known as cochon de lait in French, this type of suckling pig is a highly-regarded delicacy. Hard to find in the United States, the milk-fed pig known as porcelet is only available from D’Artagnan. Many of our chef clients have offered porcelet on their menus for few years,…

Duckspotting @ David Burke Kitchen, NYC

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: David Burke Kitchen What: Chef Chris Shea’s Slow Roasted Milk-Fed Pigs Head How: David Burke…