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.
At D’Artagnan, we’ve combined the creaminess of fresh butter with the intensity of black truffles to create a truly indulgent culinary staple that deserves a place in everyone’s kitchen.
D’Artagnan Black Truffle Butter is one of those ingredients that simply changes the way you cook. Pop a pat of truffle butter on top of a perfectly seared steak just before serving. Toss it with hot pasta. Massage a chicken with truffle butter before roasting. Melt it over braised, steamed or sautéed vegetables. It makes the mashed potatoes dreams are made of, and even omelets and scrambled eggs perk up with this aromatic, woodsy, unctuous butter.
For a midday or weekend snack, follow the French and spread truffle butter on a piece of bread. Last-minute guests? For super-simple hors d’oeuvres, try it on our crackers topped with a slice of Saucisson Sec (try our recipe). Nothing could be easier—or tastier!
"Croustillant is French for “crunchy,” and refers to the crispy phyllo crust that holds the luscious layers of buffalo, goat cheese and portobello mushrooms. "
"Chef-owner Olivier de Saint-Martin, of Caribou Cafe in Philadelphia, is legendary for his authentic bistro with a focus on everyday French dishes. This recipe reflects his panache with simple ingredients like chicken."
"This simple hors d’ouevre should become a staple in your dinner party repertoire: slice saucisson sec and serve it with earthy, creamy black truffle butter."
"These creamy grits with truffles are inspired by one of Ariane Daguin's favorite dishes, Escaotoun, a traditional Gascon dish made with cornmeal and cream."
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
