Even if you love cooking, summer is a time to take a break. Head out into the great outdoors — if you aren’t inundated by Canadian wildfire smoke. Set up tv trays on a porch or in a nice, air-conditioned bedroom. D’Artagnan has charcuterie and tasty ingredients to take it easy. No roasting or frying required! I was happy to be hosted to experience it.
Let’s talk about an instant, easy upgrade to a piece of toast or eggies. Get yourself the Truffle Butter Sampler for entertaining . . . yourself! So, I had some homemade sourdough bread in the freezer — perfect conveyance to this gourmet set. White Truffle Butter has a subtle meatiness. It’s a rich butter. It adds flavor complexity to the most simple of foods. Black Truffle Butter has more punch, more earthy notes. So, I made French style scrambled eggs with both butters! If you are super careful and patient, you don’t really need a bain Marie- double boiler, but if you aren’t, get those 2 nesting pots out. I put in a few garden herbs and pepper. This simple, affordable dish is more gourmet than most hard to deal with dinners! The butter makes the egg protein richer, not so blah.
Artisanal Dry-Cured Saucisson Sec, Sliced couldn’t be easier. It’s French-style charcuterie. It’s not super fatty, with nice chew. It’s not heavily peppery. Rather, it’s lightly seasoned, with a hint of garlic. There’s no fennel or rosemary hit. It’s nicely salty, with a hint of tang — the true flavor shines. The slices are very thin, so you can fashion them into canapes. Try them with a triple creme cheese slice or a mushroomy cheese: they won’t fight each other.
This is what they say about it:
Our dry-cured pork saucisson sec is ready-to-eat and thinly sliced for the ultimate in convenience. Now your charcuterie boards will come together in just minutes! This small-batch sausage begins with pork raised without antibiotics or hormones, that is fermented with salt, sugar, and spices – never any nitrates, nitrates, or preservatives – before being hung and aged to the perfect consistency. With a meaty, firm texture and delightful flavor, accented with a generous amount of garlic, saucisson is a must for any charcuterie board. We admit that these thin rounds of saucisson are now a favorite snack with some cheese and crackers. Enjoy it layered over a generous slather of black truffle butter on a baguette for a real treat.
- Artisanal quality dry-cured sausage
- Pork is antibiotic and hormone free
- Long curing time for deep flavor
- Shelf-stable
- Gluten-free
- No nitrates or nitrites added
- Contains pork
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Sliced Jamon Mangalica is a meaty, satisfying addition to your charcuterie club. The slices are paper thing, with a good fat cap. They’re individually wrapped to achieve this engineering feat! There’s a hint of smoke. It’s not overly salty and has a natural sweetness. It’s got super umami. Try it with bread and butter, maybe with sweet pickle slices! It’s perfect for around fruit like cantaloupe and peaches. A couple of slices is satisfying. Look what they say about this gourmet product!
Enjoy the pleasures of authentic dry-cured jamón from Spain with our sliced Mangalica ham. It is made with exquisite pork from the heritage hog native to Hungary, distinctive for its thick coat of curly hair and abundant intramuscular fat, and popularly called “the Kobe beef of pork.” With its dark meat and abundant marbling, Mangalica is ideal for the extended curing time that creates the best Spanish hams. Fourth-generation maestro jamoneros – literally “ masters of ham”– cure Mangalica hind legs for an astounding 3 years in the fresh, clean air of the Rasillo de Cameros Mountains. The result of their artistry is this intensely flavorful ham, streaked with creamy fat that melts on the tongue. Our pre-sliced Mangalica ham makes it easy to add this delicacy to a charcuterie plate or serve with wine, cheese, and a selection of fruit and nuts.
- Ham made from heritage-breed Mangalica pork
- Fully air-cured for 36-42 months in Spain
- A pure expression of jamón
- Raised on pasture in the Hungarian Steppe
- Controlled, all vegetarian diet
- Spanish charcuterie
- No nitrates or nitrites added
- High in Omega-3 fatty acids and natural antioxidants
- Thinly sliced and ready-to-serve
- Product of Spain
Maybe pork’s not your jam? Duck Prosciutto — dry cured duck breast — will spark your imagination. It has a deep, dark color and good fat cap. It has meaty flavor and is in medium thick slices. There’s a little peppery bite. Try this on your homemade bahn mi sandwiches! Pickled red onion would be a good accompaniment, also cocktail rye bread.
Wild Boar Artisanal Dry-Cured Saucisson Sec is for those who do crave a taste of the wild! I once attended a seminar where it was discussed that even if you eat “healthy”, you’re missing out if you don’t eat things born in the wild. It’s made from feral swine, a firm meat with chew. It’s got some game! It’s lean, with some garlic and pepper, bold flavors. Accompany with your boldest garnishes: pickled garlic, garlicky pickles, stronger cheeses like Epoisse and Tallegio on very sour homemade sourdough (I used a started that’s claimed to be from the period of the Black Death) and a dark beer! This is what they say about it:
Dry-cured wild boar saucisson sec, ready-to-eat, shelf-stable and handmade naturally without nitrates, nitrites or preservatives. With its meaty texture and delightful flavor, this cured sausage is a must for any charcuterie board and makes for a delicious snack on its own.
Also Available:
Duck Saucisson Sec and Pork Saucisson Sec
- Artisanal quality dry-cured sausage
- Wild boar antibiotic and hormone free
- Long curing time for deep flavor
- Shelf-stable
- Gluten-free
- No nitrates or nitrites added
- Contains feral swine
- Contains red wine
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Chorizo sausage is juicy, spicy but more smoky that hot. It’s got that Spanish smoked paprika flavor. There are also garlic and black pepper notes, with meaty pork. This is what they say about it:
Our fully cooked chorizo is a Spanish-style sausage made with heritage-breed pork and natural ingredients, including smoky paprika which gives it flavor and color. Ready-to-eat chorizo sausage is quick and easy to prepare and pairs well with eggs and potatoes (as in this breakfast recipe) or makes a spicy addition to chicken or shrimp. Sear the fully cooked links to crisp the skin and heat through, or grill chorizo whole over hot coals seasoned with applewood chips and serve sliced for an easy appetizer. Try chorizo the Portuguese way: seared whole and flambéed with wine or a splash of hard, clear liquor to accent the rich flavor.
- Humanely raised heritage-breed pork
- No antibiotics, no hormones
- Handmade in small batches
- No artificial ingredients or colors
- No added nitrates or nitrites
- Gluten-free
- Contains pork
- Allergens: contains dairy
- Comes fully cooked
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Luxe & Down-Home Cuisine/Culture/Travel/Style 