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.
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.
Suggested Recipes:Roast Squab with Corn Cake and Blueberry Gastrique
"A traditional Moroccan dish, b’stilla is often served at weddings. Here, squab is stewed with paprika, ginger, cinnamon and fresh parsley and cilantro and baked under a sugar-and-cinnamon-dusted phyllo crust."
"Squab bones make a rich, layered sauce for pan-roasted squab."
"The spices in this lush, heady dish are readily available at supermarkets. If you can't find chestnut honey, which is sweet and a bit bitter, use whatever honey you have on hand. "
"This is an extravagent main course that does not hold back--foie gras, truffles and chestnuts are stuffed inside the squab, and truffles are layered under the bird's skin. "
"In this luxurious dish, garlicky grilled sourdough bread is topped with braised squab leg meat, mushrooms and seared foie gras."
