cured meats 

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  • 20% OFF Braising Collection
    Offer Ends Friday, February 28th
     
  • Cured & Smoked Meats

    Ventrèche - French Pancetta

    20% OFF Braising Collection
    Offer Ends Friday, February 28th
     
  • Cured & Smoked Meats

    Wagyu Beef Bresaola

     
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  • Cured & Smoked Meats

    Duck Prosciutto

     
  • Cured & Smoked Meats

    Smoked Chicken Breast

     
spanish-style-beef-short-rib-stew-recipe

Catalan-Style Braised Short Ribs

by D'Artagnan

These spoon-tender Spanish-style braised short ribs are flecked with black oil-cured olives and mushrooms then finished with picada, a tasty mixture of almonds, toasted bread, vinegar, and fresh herbs.

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corned-beef-brisket-recipe

Corned Beef Brisket

by D'Artagnan

Our corned beef brisket recipe is made without chemical curing salts and is brined for several days before cooking. Try it for St. Patrick's Day or anytime.

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venison-risotto-con-cervo-recipe

Risotto con Cervo

by D'Artagnan

Our easy venison recipe is slow-cooked for tenderness and deep flavor. With rosemary, tomato and red wine, it's only natural to pair with risotto.

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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 belly into your repertoire.

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bacon-101

Bacon 101

Let’s face it. Bacon is irresistible. Check out our bacon basics, where we’re serving up the facts on the smoky sweet pork belly we all know and love.

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