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Charcuterie Clarified

Here's all you need to know about our cured or smoked meats and sausages, from assembling a show-stopping charcuterie plate to the best ways to use chorizo, how Spanish hams are made to the difference between pâtés and terrines.

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tasso-ham-recipes-and-uses — Cooking with Tasso Ham

Tasso ham is Cajun-style cured pork that's been heavily spiced and smoked. The resulting ham adds depth of flavor and a spicy kick to your favorite re...

ventreche-recipes-and-uses — Cooking with Ventrèche

Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork...

Before refrigeration confit was a method of preserving meat; today, we continue to make confit because it's so delicious.

chicken-confit-recipes-and-uses — Cooking with Chicken Leg Confit

Get easy ideas for cooking with our chicken leg confit, and solve weeknight dinner dilemmas. Our tender chicken confit is versatile, tasty and tender.

D'Artagnan

Charcuterie Clarified

Here's all you need to know about our cured or smoked meats and sausages, from assembling a show-stopping charcuterie plate to the best ways to use chorizo, how Spanish hams are made to the difference between pâtés and terrines.

Cooking with Tasso Ham

Cooking with Ventrèche

Understanding Confit

Cooking with Chicken Leg Confit