The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
This lean cut of free-range wild boar is ideal for braising or slow-roasting, with full-flavored results.
D’Artagnan works with a group of trappers to provide the best wild boar on the hoof in Texas. Our wild boar is actually wild, and is humanely cage trapped in Texas then brought to USDA-inspected processing plants. The wild boars eat greens, native roots, acorns, and pretty much any agricultural crop they can access. As a result, farmers and ranchers in Texas are fully supportive of the law that encourages hunters and trappers to cut down on the population of these nuisance hogs. This works to your advantage, because even in a state as large as Texas, they can’t eat all the wild boar!
Wild boar meat offers a distinctive taste—lean, and pork-like, but more intense, with darker color and tighter grain. And like pork, it is adaptable to many recipes. Wild boar meat is robust enough to stand up to full-bodied red wines or strong ale.
The result is a superb cut of meat with a mild, sweet, slightly nutty taste. Prepared right, you'll find it just melts in your mouth and delivers a rich, complex flavor unmatched by commercial, domesticated pork. Combine with yucca and tomatillo, stew slowly and cover with a jalapeno-corn crust for a unique Mexican inspired pot pie.
"In a traditional civet, stew is thickened with animal blood. Here, we suggest bitter chocolate, which adds color and depth to wild boar. "
"A Catalan estofat is like a French daube in that it employs long and slow cooking in a clay pot. Use an enameled cast-iron pot if you can't find clay for the same results."
"Marc Vetri's wild boar ragu gets rich, earthy flavor from a dusting of bitter cocoa."