Each piece of New York City Corned Beef is chosen so when it’s finished, it’s nothing short of the best corned beef in the city. While other producers are making a top round, in true New York fashion we use a well-marbled brisket because it just tastes better. This gives Schaller & Weber New York City Corned Beef a juicier…
Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. This hybrid breed of Pekin & Muscovy, known for its rich red meat, gives us the hearty magret -…
Air-chilled - Pure taste concentration - No added water retention - Seals in natural juices and flavor - Great yield, better plate cost - Very tender “steak” texture
Duck fat has long been a staple in the professional kitchen. Now it’s your turn to add it to your arsenal. From poultry to potatoes, meat to fresh vegetables - duck fat enhances the flavor of anything it touches.With a silky mouth feel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan…
Rohan is a small farm raised hybrid that includes Heritage Mallards and Pekin ducks. 100% natural and air-chilled producing tender and flavorful meat and a crispy lean skin. Antibiotic and cage-free to boot.
Finocchiona has its origins in Tuscany during the Renaissance. We like to think of our version as part of a salami Renaissance, so it's quite fitting! This pork salami is made with fennel pollen, which makes it a refreshing addition to any charcuterie board or sandwich.
Our French-style foie gras comes from Moulard ducks that have been fed a pure corn diet. This creates a delicate, sweet liver with a smooth texture that is best suited for making terrines, torchons and mousses. At D’Artagnan we are committed to the highest quality and standards of animal husbandry and sustainable, humane farming practices. That’s why we partner with…
This prized Ham from Southern Germany is loved for its delicate smokey flavor and delicious versatility. We still make it the same way it was made centuries ago—specially seasoned and then slowly cooked and smoked with hardwood to give it a wonderfully distinctive taste.
The unmistakable shape and delicate texture of the classic Jambon de Paris as created by Schaller & Weber. As is tradition in Paris, we leave the fat cap on to lock in moisture and flavor. It makes Schaller & Weber French Bistro Ham an excellent choice for a croque monsieur, quiche lorraine or even as a simple sandwich on a…
50% Duroc breed, blended with Large White and Landrace. Vegetarian feed with no hormones or antibiotics. Raised to one year of age with a dressed weight of 300 lbs. Naturally air-cured for a minimum of 12 months with Mediterranean sea salt. The only nitrite- and nitrate- free Serrano ham available in the U.S. Boneless and trimmed for a 100% yield…
50% Duroc breed, blended with Large White and Landrace. Vegetarian feed with no hormones or antibiotics. Raised to one year of age with a dressed weight of 300 lbs. Naturally air-cured for a minimum of 12 months with Mediterranean sea salt. The only nitrite- and nitrate- free Serrano ham available in the U.S. Boneless and trimmed for a 100% yield…
Our fully-cooked, ready-to-serve heritage smoked ham is tender, juicy and full of flavor, and will make a quick and easy centerpiece for a special occasion or holiday meal.
Our fully-cooked, ready-to-serve heritage smoked ham is tender, juicy and full of flavor, and will make a quick and easy centerpiece for a special occasion or holiday meal
Our all-beef hot dogs are snappy and delicious--everything a hot dog should be! They are seasoned with classic hot dog spices, coriander and smoked paprika.
Back fat (aka Iberico fat back) is creamy, sweet fat from the belly of the hog. It can be used in a variety of applications: sausage making, making rillettes, barding (wrapping lean meat or poultry in fat to keep it moist during cooking), or curing to produce lardo, an Italian delicacy.
Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender. Spare ribs are larger, fattier ribs than the baby backs, with a rich, meaty flavor. Iberico pork spare ribs are naturally smaller than conventional pork ribs but more delicious. These spare ribs are a St Louis cut, which means they have been cut…
Iberico pork striploins (aka Lomo) are a lean, tender, mild-flavored boneless cut. Though they are narrower than conventional pork loin, they can be cooked similarly – roasted as whole portions or sliced into pork chops. These striploins have been cleaned before vacuum packing.
Ka¨sekrainer, a beloved European style sausage is now made even more delicious with the inclusion of Jarlsberg®. This unique cheese filling, originating from Norway with its recipe dating back to 1956, infuses the sausages with a sweet and nutty flavor, pairing perfectly with the smoked pork and beef. Each melty bite of Jarlsberg® creates an unforgettable Ka¨sekrainer experience that is…
Ka¨sekrainer, a beloved European style sausage is now made even more delicious with the inclusion of Jarlsberg®. This unique cheese filling, originating from Norway with its recipe dating back to 1956, infuses the sausages with a sweet and nutty flavor, pairing perfectly with the smoked pork and beef. Each melty bite of Jarlsberg® creates an unforgettable Ka¨sekrainer experience that is…
