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.
Raised exclusively for D'Artagnan, our premier quality domestic beef is raised in the Pacific Northwest by a small co-op of ranchers committed to the absolute strictest protocols of humane animal husbandry. The Angus cattle are raised on open pasture where they graze freely on native grasses then finished on a 100% vegetarian diet of barley, corn and alfalfa. The animals are never given hormones, antibiotics or steroids. The resulting meat is consistently tender, juicy and full of mouthwatering beef flavor.
Our richly-marbled brisket cut self-bastes during slow cooking, creating a tender and succulent Sunday roast. This affordable cut is also delicious when red-wine braised, smoked for barbecue or cured for corned beef.
"This delicious brisket recipe can be made a day in advance, allowing for flavors to deepen and less stress for the host. "
"A tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use of chemical curing salts but is just as delicious. "
