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.
Try the “King of Birds” as an alternative to traditional poultry.
Squab—or baby pigeon—is a wonderful alternative to more traditional poultry. Its rich, red meat is perfect for classic French recipes and historically it was enjoyed as a “special occasion” dish in the Victorian Era.
Squab offers a dark, tender and full flavored meat that is known for its singular ability to retain moisture during cooking, making it a very versatile, easy bird to prepare. It is also among the easiest meats to digest.
D’Artagnan squab is produced by a cooperative of small farms in California’s beautiful Central Valley and is certified all-natural. Our fledgling birds have never flown and are raised on a protein-rich, whole-grain diet that develops a plump and flavorful breast meat. Best enjoyed cooked rare to medium rare.
"Chef Mario Batali loves cooking chicken “under the brick", a technique in which food is weighed down with a hot terra-cotta stone. This method ensures more even and quick cooking, juicy meat and crispy skin."
"Chef Nate Auchter couples tender squab with hearty black barley, an ancient grain from Ethiopia, and adds a luxurious side dish of puréed and whole sautéed morels. "
"A crunchy, bright lentil and sprout salad accompanies pureed lentils and semi-boneless quail quick sautéed in duck fat with foie gras."
"Squab are stuffed with a mixture of cornbread, pumpkin seeds and sausage, then slathered with a rich mole sauce. The sweetness in the sauce is complemented by the dark meat of the bird."
"Chef Ron Gallo, of the Jean-Georges Vogerichten family of restaurants, simply pan roasts his squab and serves it with a crisped corn cake and a sweet and tart blueberry gastrique. roast squab recipe involves classic French technique and eclectic flavor inspirations. "
