Food Fight: Berkshire Pork vs. Kurobuta Pork

Let’s clear up the confusion about Kurobuta pork and Berkshire pork. Kurobuta – which means “black pig” in Japanese – is better known as Berkshire pork in the English-speaking world. So is there a difference between Kurobuta and Berkshire pork? Nope. The juicy pork comes from the same type of pig; an old English breed, distinctively black,…

The Gift of Steak

Do you have a hardcore carnivore with a taste for quality on your list? This is your – and their – lucky year, because our new Steak Gift Boxes offer beef so tasty that they will stop talking and start chewing. You want to give a memorable gift, not the run-of-the-mill steaks available all over the internet…

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…

Feast Your Eyes

For National Pork Month we thought it appropriate to share the work of Philadelphia artist Mike Geno. We’ve zeroed in on the pork pieces here, but Mike paints all kinds of food. We love the meat series (of course). To see all his work and even purchase a piece of your own, head to mikegeno.com….

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….

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…

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,…

Planning a Pig Roast

For those who like to eat – and to cook – nothing says “serious party” like a suckling pig. Any gathering with a whole pig at the center becomes the day’s event, and will be remembered and talked about fondly. After all the prep work and the lighting of the coals comes the roasting, with…

Does Heritage Pork Make a Better Ham?

We can confidently say that heritage breed pork tastes better. It offers a nuanced, deeper flavor and more succulent meat than commodity pork. It tends to be darker in color – not dry and pale like the “other white meat” that is widely available. Did you know that the USDA lowered the minimum cooking temperature for pork to 145…

Introducing a New Pork Chop

There’s a new cut of pork in town. What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words,…

Perfect Pork Plating with Anita Lo

Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef. We are…