Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
Made from humanely-raised Heritage breed pork, known for yielding a meatier, more marbled dark meat, our signature bacon is authentically smoked over natural Applewood for a delicious D'Artagnan taste.You'll love it for breakfast, as well as for use in your favorite recipes, like Coq au Vin or Cassoulet, that call for bacon, lardons or ventrèche.
"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "
"Reduced mushroom stock adds earthiness to a sauce for guinea-hen breasts. White truffle oil and crème fraîche add a luxurious, finishing touch. "
"This simple recipe showcases the rich, meaty flavor of grouse. It is grilled and seasoned with little more than salt, pepper and dry thyme."
"This is a complex soup with many layers of flavor and texture. A little goes a long way. "
"Mild rabbit meat is rolled with a fatty, salty combination of spinach, feta, bacon and garlic. "
