cured meats 

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  • Cured & Smoked Meats

    Ventrèche - French Pancetta

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poule-au-pot-with-foie-gras-stuffing-recipe

Capon Poule au Pot with Foie Gras Stuffing

by Ariane Daguin

Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a rich, full-flavored Capon and a delicious soft stuffing of sausage, bread and foie gras.

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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

This substantial main course marries slowly-simmered venison, perfumed with rosemary and Barolo wine, with creamy risotto. For lovers of game and Italian food, it’s an incomparable match.

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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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