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.
D’Artagnan buffalo are raised on vast pasture land in Canada and the U.S. to our exacting specifications on a 100% vegetarian diet, in a clean and natural environment, without the use of chemicals, hormones, antibiotics or steroids. These indigenous animals, technically bison (though we use the more common name buffalo), are raised with minimal human interaction, and are left alone to graze as they have done on for centuries.
Buffalo is the original free-range, good-for-you red meat. It is amazingly lean –leaner than beef, pork, turkey and even chicken—and never leaves a greasy taste in the mouth. This leanness allows it to cook quicker than beef and not shrink while cooking. Buffalo offers nutritionally-dense red meat with 25% to 30% more protein than beef, 25% less cholesterol and about half the calories. It is also high in iron and possesses a sweet, intense flavor.
Considered a game meat, though it never tastes gamey, buffalo is best prepared using lower temperatures than you would use for beef, and cooked rare to medium rare for best flavor and texture. The tenderloin is the most tender cut available, and can be butchered into steaks and medallions and grilled (remember to brush lightly with oil and use the cooler part of your grill), or roasted whole. We like the buffalo tenderloin so well that we simply season it with salt and pepper and let the natural, sweet flavor shine. But we will admit to occasionally topping with a bit of truffle butter!
"The full flavor and rich mouth feel of charred buffalo steaks, crunchy on the outside and silky inside, are intensified by a brawny, coffee-and-chile-based barbecue sauce. "
"Simply-seasoned buffalo meat is kicked up with a bourbon-and-adobo glaze then served atop a crunchy, yet tender, potato cake."
"Here's an elegant preparation of buffalo tenderloin that's easy to make at home, courtesy of Chef Philippe Ruiz of Miami's famed Biltmore Hotel."