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Posts tagged ‘berkshire pork’

Win Big in our Spicy Giveaway!

11916097_890403790995674_6317405269947769655_nThis is the season to season! Enter our Spice Up Your Summer Giveaway for a chance to win 5 types of D’Artagnan meats (value: $300+), PLUS 10 tins of organic spice blends from our friends at Teeny Tiny Spice Company (value: $99.50).

Our prize package includes meats that are great for grilling, and ideal for outdoor dinner parties: 2 racks of lamb, 4 NY strip steaks, 4 Berkshire pork chops, 4 packs of organic chicken thighs, and 4 Pekin duck breasts. Plenty to share!

Because the best meats deserve the best spices, the winner will also receive 10 tins of Teeny Tiny Spice Company’s organic spice blends (pictured below): Shepherd Herb Mix, Harissa, Montréal Seasoning, Ethiopian Berberé, Perfection Spice Rub, Szechuan Spice, Jamaican Jerk, Tandoori Masala, Hot Italian Spice and Vindaloo. It’s like traveling the world in your kitchen.

Thora, the owner of Teeny Tiny Spice Company, offered the pairings below, but there is no reason to limit yourself – all the spice blends are delicious and work with any of our meats.

Cooking with D’Artagnan and Teeny Tiny Spices? Be sure to share your results with us on social media! Tag @dartagnanfoods and @teenytinyspice on Facebook, Twitter or Instagram to show off your culinary creations.

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Entries must be received by 11:59 PM EDT,  July 31, 2016. One entry per email address. No purchase required. Official rules at dartagnan.com.

8 Ways to Mix Up Your Grilling Routine

Bored with the same old stuff on the grill? Mix up your grilling routine and try some of our protein alternatives to shake things up! Summer is the perfect time to upgrade your grill game and try new things.

1. Burgers

If you normally grill burgers, try… buffalo burgers. An easy switch! Try our recipe and top your buffalo burger with mushrooms.

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Top 5 Reasons to Grill with D’Artagnan

With Memorial Day kicking off the start of grill season, it’s time to start thinking about the meat you choose … because quality matters. Everything we do at D’Artagnan is based on the idea that when you raise animals well – responsibly, with room to roam, natural feed, and no antibiotics or hormones – you get tastier meat in the end.

Here are the top 5 reasons you can count on D’Artagnan for your grilling needs this season.

1. Marbling: ultra-marbled, succulent meats give you great results every time. They are less likely to dry out, which give you more wiggle room with cooking time. This is a boon for the host with perpetually late friends, or even the grilling novice. With better meat, you get better results.

Pork Chops

Look at the marbling on these Berkshire pork chops.

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Enter Our Memorial Day Giveaway!

We know that Memorial Day involves parties around the grill. In the backyard, by the lakeside or where ever you find yourself gathering … there will be food.

And we want you to have the best. So we’re giving away three prize packages valued at $330+ each. Enter the giveaway once for three chances to win! Drawings will be held on May 9, May 16 and May 23. Which gives us plenty of time to ship your prize before the start of grilling season! Good luck!

Entries must be received by 11:59pm EST, May 22, 2016. One entry per email address. No purchase required. We reserve the right to make substitutions if product is not in stock. 

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Prize Assortment Includes:

4 Boneless Beef Ribeye Steaks (16 oz each)

2 Slabs Berkshire Pork Baby Back Ribs (2 lb avg each)

Pasture-Raised Ground Beef (5 lbs)

4 Bone-In Berkshire Pork NY Strip Chops (12 oz each)

1 Game Sausage Sampler (5 packs, 8.5 oz each)

4 Packs Organic Chicken Legs (14 oz avg each)

2 Packs Uncured Duck Hot Dogs (12 oz each)

4 Packs Organic Chicken Wings (1 lb avg each)

Here are a few grilling recipes to inspire … full recipes are linked in the captions. Browse more recipes from our chef friends, cookbook authors, food bloggers and our staff.

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Recipe by Ray Lampe, Coffee-Rubbed Pork Chops

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Recipe by D’Artagnan, Basic Grilled Ribeye Steak

Enter for a Chance to Win $250 Shopping Spree!

We’re having a giveaway – and the big prize is a $250 shopping spree at dartagnan.com!

What’s on your wish list? How about $250 worth of charcuterie and foie gras? Invite your friends and break out a good bottle (or two) of red wine.

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Or maybe a big, juicy heritage ham – you could entertain a crowd, or get several meals out of this ham. Plus you can use the bone for split pea or lentil soup.

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Are you wild about Wagyu beef? Get a stack of the most tender steaks ever and plan a special dinner. What about our pasture-raised beef? From filet mignon to ribeye steak, there is a cut for every beef lover. Plus incredibly tasty ground beef that’s ideal for burger season.

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You could try our exclusive Green Circle Chicken, which is vegetable-fed, free-ranged and beloved by many of the best chefs in the United States…and it made an appearance on Mike Rowe’s CNN show “Somebody’s Gotta Do It.”

DArtagnan Green Circle Chicken Roasted 2

Any way you cut it, there is something wonderful to eat at dartagnan.com. And you could get a free lunch, dinner, brunch and breakfast if you win our giveaway. Enter here for your chance.

Top 5 Easter Main Dishes

What are you serving on Easter?  We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.

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Does Heritage Pork Make a Better Ham?

We can confidently say that heritage breed pork tastes better. It offers a nuanced, deeper flavor and more succulent meat than commodity pork. It tends to be darker in color – not dry and pale like the “other white meat” that is widely available. Did you know that the USDA lowered the minimum cooking temperature for pork to 145 degrees back in 2011? You may be overcooking those chops!

Pork Chops

Berkshire pork chops

Due to more diversity in farming and demand from the public, the rich, marbled fat and tasty meat of heritage pigs is certainly becoming more appreciated by connoisseurs. At D’Artagnan we celebrate the Berkshire hog and sell plenty of cuts like pork loin, racks, chops and tenderloin. We encourage you to taste it and compare to the pork you’ve had in the past.

But heritage breeds sometimes offer up the tastiest pork when they are crossed; a characteristic like large size combines with a distinct trait like fine-marbled fat to produce a meaty hind leg ideal for making ham. We take these heritage breed pork legs and smoke them with real applewood chips, not fake flavorings, and season them with maple and brown sugar and salt, to create a slightly sweet, but still savory ham.

Fully cooked, our applewood smoked heritage ham is an easy solution for a holiday dinner—all you need to do is heat and slice. But a glaze will put the finishing touch on your ham, and make the presentation a bit more dramatic. We have several recipes to choose from. Choose bone-in ham for large groups, leftovers and tableside carving.

And the very same heritage pork can be enjoyed in our boneless ham. Prepared the same way, it offers a lot of flavor in a smaller package, as well as ease of slicing.

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Spiced orange marmalade glazed ham

And for a small gathering, or just day-to-day use, we offer a boneless petite ham that weighs in at just 1.5 to 3 pounds. It’s perfect for slicing and slathering with Dijon mustard for a juicy ham sandwich. Ham goes well with eggs (just ask Dr. Seuss!), whether in an omelet or diced for a quiche. Chopped and added to egg or potato salad, this lightly-smoked ham is a great addition. Find ways to incorporate it in your favorite dishes.

Boneless heritage ham

Boneless heritage ham

And let us see what you’re cooking. Share pictures on Facebook, Twitter or Instagram – be sure to tag us @dartagnanfoods so we can see your kitchen victories!

All About Heritage Breed Pork

Heritage breed hogs are the old-fashioned breeds that were the norm before the industrialization of farming. They were handy animals to have on a diverse farm because they were natural garbage disposals, eating everything from table scraps to whey, the byproduct of cheese production.

Just a few pigs can clear and turn a fallow field, to prepare it for sowing with amazing speed and efficiency, saving a farmer time and resources. And when autumn came, the pig would give its last measure of devotion, and grace the family table with ham hocks and bacon.

D'Artagnan Heritage Breed Hogs

As more small farms seek a return to the traditional ways, they turn to the old hog breeds – like the Berkshire, Tamworth, Red Wattle and Duroc. The modern pink pig has been bred for lean meat and for its ability to be reared intensively, in confinement. Not so the heritage breeds – many of them are unfashionably fatty (ahem!), with temperaments suited only to spacious barn living and open pasture. And they tend to grow slower than their commercial counterparts, which is not convenient to farmers in a hurry to sell commodity pork.

Many of the heritage breeds came dangerously near extinction when their meat and lard were no longer desirable. But in the “eat them to save them” school of thinking, a generation of farmers has been raising these heritage breed hogs, often selling the pork at a premium through farmer’s markets and other small-scale outlets.

Our Heritage Breed Pork

At D’Artagnan, we source all our Berkshire and heritage breed pork from a cooperative of small farms at the foothills of the Ozark Mountains. Each participating farmer agrees to keep traceable records of the breeding lines, feeds the pigs a natural diet of forage and supplemental corn, soybeans and rolled oats, with no hormones, antibiotics, pesticides, animal by-products or fishmeal. Most importantly, the pigs are given lots of space and sunshine, are allowed their natural piggy behaviors, raise their own piglets, and live outdoors with access to shelter. Pork raised this way costs a little more than the bland, lean, pale pork at the average grocery store, but to support the efforts of these farmers, and to preserve heritage breed pigs, we feel it’s worth it. So we pay our farmers a premium to adhere to these standards. And we think you can taste the difference in the final product.

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Look for our next post on heritage breed ham.

Fiery Goa Pork Vindaloo

Cherie Scott 2Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

I was only 6 when I tried my first pork vindaloo. I will never forget that first bite: the tart but tender pork made my mouth pucker as my eyes widened in pleasant surprise. It was truly the first culinary roller coaster ride in my mouth. I had to have more!

As a little girl, I thought of vindaloo as a grown-up dish. The flavors were intense. I never questioned what went in it to make it so delicious. I just ate multiple helpings of it as my mother recalls. But over the years, I’ve developed a curiosity about its origins and what gave this signature Indo-Portuguese dish a special spot in my mother’s culinary repertoire.

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5 Pork Recipes We Love

It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same.  Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond.

So here are 5 recipes for pork that will inspire you to heat up the stove and get cooking. Use our outstanding Berkshire pork for best results.

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Pork Schnitzel

Because, schnitzel. We love the crunchy crust and in all honestly, there is some pounding involved. It’s a wonderful release for stress. The recipe is here.

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Pork Chops with Crisp Ventrèche and White Bean Ragu

This is an Amanda Freitag recipe. We love the way she cuts her pork chops double size. And she called this “pork on pork,” so you know that’s insanely good. Plus, we have a video of her making this dish with Ariane.

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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

Loving the pork loin. This jewel-like creation – which includes bacon – will feed 12 or more people, so it’s ideal for a big party or holiday.

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Pork Stew with Sweet Potatoes & Prunes

We had to include this stew, not only because it combines prunes, which are perfect with pork, but because it’s a hearty meal for a wintry dinner. And it’s just so comforting.

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Pork Chops with Apples

What is it about pork and fruit? It always works.  And this simple Lucinda Scala Quinn recipe for pork chops with apples demonstrates the successful partnership admirably.

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Bub City’s Pulled Pork Sandwich

This one is a bonus – recipe number 6! You need a smoker for this Doug Psaltis recipe, but who doesn’t love a pulled pork sandwich?  No smoker? Find a friend with one and work on this worthy project together.