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.
Our veal comes from a cooperative of small farms in New York State, where they are humanely-raised and milk fed. Like everything else at D'Artagnan, the careful husbandry practives result in great taste.
Our veal is raised by a cooperative of small farms in upstate New York. The male Holstein calves are raised in a stress-free environment where their welfare is the number one priority. Never caged or penned, the calves roam freely in groups of no more than 40 animals with 24-hour access to pure well water and natural feed that consists of high-quality, milk protein products only. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. In addition, all factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure quality.
The result is a superior-quality meat that is extremely flavorful and pale pink in color. Veal is lower in fat and calories than beef, but still contains all the vitamins that beef offers. Comparably as lean as chicken or pork, but still very tender, veal is a staple in classic French and Italian cuisine.
The striploin can be cut into medallions or cutlets and pan seared until golden, then finished in the oven. The earthy flavor of truffles makes a great accent to the delicate meat, and a pat of our truffle butter can be melted on top for an easy way to take veal into the stratosphere.
