D'Artagnan Uncured Applewood Smoked Bacon is Absolutely To-Die-For Says Peachy's Pantry Panel of Whom You Know! In Other Words, Yes, We Highly Recommend it.
Today is the day you should be crying your eyes out that this website is not scratch and sniff.
We aim to find the finer things of life across all disciplines, and never have we found a bacon more laudable than D'Artagnan, and we're talking all three varieties. This is the first of the hit parade and stay tuned for the other two. With quality like this, you will feel like you have your own private restaurant in your kitchen with no need to go out. Peachy did not go to culinary school. She went to Boston College (where the dining hall was great). Peachy is not a chef. However, you would swear that she was if you ate the bacon that came out of the frying pan shown. Great food is all about the source and D'Artagnan has impressed us immensely across the board.
Fly us to the frying pan
Let us dance among the eggs
Let us show you what a proper breakfast is like
Keep the dog away or he will beg
In other words, D'Artagnan's your brand
In other words, you'll want your bacon to kiss you. (and it will)
In other words, D'Artagnan's your brand
In other words, you'll want your bacon to kiss you. (and it will)
In other words, D’Artagnan’s Uncured Applewood Smoked Bacon, we love you!
There’s no better way to prepare fried eggs than in leftover bacon grease, and then eat them up with said bacon. D’Artagnan’s Uncured Applewood Smoked Bacon is the perfect bacon for your morning bacon and eggs, and I enjoyed every bite! Like all D’Artagnan’s products, their Applewood Smoked Bacon is fresh and natural, which comes through in its taste and flavor. From humanely-raised hogs that receive no antibiotics, growth-hormones or by-products, you can be sure that what you’re eating is all natural. The flavor is wonderfully sweet and smoky. It has more meat on it that most bacons, which I LOVE! Give this bacon a try – you’ll appreciate the flavor and freshness – and won’t want to go back to your regular bacon ever again.
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Bacon – is there a more perfect food? As it turns out, yes there is: D’Artagnan’s Uncured Applewood Smoked Bacon. The apple aromatics balance the saltiness. Try it with pancakes for a sweet start to your day. Don’t forget to douse everything in maple syrup and enjoy! Or use it to sweeten up your savories. Roast some D’Artagnan’s Applewood Smoked Bacon in a cast iron pan with brussel sprouts, for example, and everyone will wonder about your secret ingredient.
Bacon. The one food that even some diehard vegetarians have a hard time turning down. Savory, crunchy, just overall yummy. However, so many brands that line the supermarket shelves contain preservatives, nitrates, and nitrites, in addition to animal by-products. Now, don't get me wrong; that bacon can be plenty tasty. However, once you've tried D'Artagnan's Uncured Applewood Smoked Bacon, you'll never want to settle for anything less. Made from Berkshire-bred hogs raised humanely on small farms and naturally smoked over applewood chips, this bacon literally makes my mouth water just thinking of it! And the best part is that the hogs are not fed any antibiotics or growth hormones, and the bacon is made without animal by-products, preservatives, nitrates, or nitrites. So, you can feel great about what you're putting in your body...and believe me, your taste buds will thank you, too! I tried it in a quiche, combined with cheddar cheese, and it was, hands down, the best quiche I've ever tasted. I can't wait to try it out in more recipes!
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D’Artagnan Bacon
D’Artagnan bacon is naturally smoked over hardwood chips,
without the use of any liquid smoke, artificial flavors or added nitrates. We
use the finest heritage pork available from hogs raised humanely with full
access to pasture and never given antibiotics or hormones. For our duck bacon
we smoke duck breast the old fashioned way, then slice it thinly to create a
unique, deeply-flavored bacon.
·
No nitrates or nitrites added
·
No antibiotics, growth hormones or animal by-products in
feed
·
No artificial ingredients
Uncured Smoked
Duck Bacon
-Thin
strips from the breast of Moulard duck
-Raised
humanely in open barns on NY State farm
-No
antibiotics or hormones ever used
-Grain
fed: corn and soy
-All
stages of production, from breeding to packaging are done on the farm
Applewood and
Hickory Smoked Bacon
-Heritage
pork from a cooperative of small farms in Midwest
-Most
are sustainable circle farms which raise and grind their own corn
-Mix
of heritage breeds such as Duroc, Berkshire and Tamworth
-Humanely
raised on pasture with access to supplemental grain diet: corn, soybeans,
rolled oats
-No
antibiotics or hormones ever used
-Pigs
raised to 6 months of age, dressed weight 260 lbs
-Air chilling eliminates water
retention
Our
Commitment
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 small
farmers to bring you fresh, consistent, all-natural products. The results are
superior quality meat that is tender and flavorful, containing no growth
hormones or antibiotics. D’Artagnan also delivers premium charcuteries, mushrooms,
truffles, and other prepared goods of the same high caliber.
***
Co-founded by Ariane Daguin in 1985, D’Artagnan is the premier manufacturer of handmade, fresh and naturally-prepared pâtés, sausages and smoked delicacies, and is the nation’s leading purveyor of all-natural and organic poultry and game, free-range meat, foie gras, smoked & cured charcuterie, wild mushrooms and truffles.
From the beginning, D’Artagnan has been committed to procuring and providing the freshest, and most consistent all-natural and organic poultry, meat and game available. D’Artagnan actively partners with farmers dedicated to excellent animal husbandry, sustainable and humane farming practices, and is a leader in the free-range, preservative-free, no growth hormone movement.
D’Artagnan’s inception greatly influenced the culinary landscape in America, since it coincided with America’s growing interest in gourmet food. Before D’Artagnan, four-star chefs had absolutely no resource for beautiful, fresh ingredients such as foie gras, duck, squab, and quail. But once D’Artagnan made these and other previously difficult-to-find products readily available, a whole new era in American cooking was born.
As the restaurant revolution took off, home cooks demanded access to the delicious food they had tasted and experienced while eating out. D’Artagnan answered the public’s demand by creating an ever-expanding line of retail products. Pâtés, terrines, sausages, bacons and other delicious prepared and fresh products are now available for every home gourmand to enjoy, in retail stores and also at www.dartagnan.com.
D’Artagnan continues to be a leading proponent of the sustainable movement in agriculture, educating consumers about the importance of understanding and appreciating how food is raised and harvested. At the same time, the company continually challenges itself and its suppliers to seek and develop new products for both its restaurant and retail customers. As Ariane Daguin, co-founder and now sole owner of D’Artagnan says, “Our success has always been due to our passion for quality and our commitment to procuring both the best and most unique products we can find.”
***
KEY MILESTONES
3000 BC Egyptians feed figs and grains to their geese to create foie gras
476 AD Beginning of the Dark Ages
1985 D’Artagnan is born in Jersey City, NJ with two employees: Ariane and George. They lease a second hand orange juice truck
1989 Tired of clogging the kitchen sink with duck fat, D’Artagnan opens a USDA inspected commercial kitchen. D’Artagnan now has 31 employees and its own truck. The famous Mousse of 100% Foie Gras is born
April 1993 The first organic chicken in the USA is bred by Mennonite farmers in Pennsylvania, organized by D’Artagnan. The USDA refuses to allow the word “organic” on the label
June 1996 D’Artagnan opens first major supermarket chain account
Sept. 1997 D’Artagnan moves from Jersey City to the Ironbound in Newark, NJ with 57 employees & 4 trucks
Dec. 1998 D’Artagnan is the first to import fresh foie gras from France into the US. They are still the only ones importing it
Sept. 1999 D’Artagnan creates mushroom and truffle division, and gains vegetarian friends
June 2000 1st Prize NASFT – Mousse of Foie Gras. D’Artagnan has 75 employees and 11 trucks
Oct. 2000 D’Artagnan launches website and starts selling direct to consumers
Feb. 2002 Opening of D’Artagnan, The Rotisserie, which receives two stars from the New York Times. William Grimes writes: “D’Artagnan has the real thing. In fact it has so much personality, it can sell it by the pound. The food is authentic, robust, earthy and powerfully flavored.”
Oct. 2002 The USDA finally allows D’Artagnan to label its chickens “Certified Organic”
June 2003 D’Artagnan introduces duck bacon
Feb. 2004 D’Artagnan introduces humanely raised veal, and redefines politically correct meat
June 2004 1st Prize NASFT - Medallion of Foie Gras with Truffles
Dec. 2004 D’Artagnan has 115 employees and 23 trucks
Feb. 2005 D’Artagnan celebrates its 20th birthday
Aug. 2005 Ariane becomes sole owner and CEO of D’Artagnan
Dec. 2005 First $5 million sales month
Jan. 2006 D’Artagnan introduces certified humanely raised Berkshire pork – another symbol of D’Artagnan’s commitment to superior animal husbandry practices and sustainable farming
April 2006 City of Chicago bans the sale of foie gras. Predictions of a return to the Dark Ages
July 2006 NASFT Best Hors d’Oeuvres Award – French Kisses
Dec. 2006 D’Artagnan hits biggest sales month ever
Jan. 2007 D’Artagnan has 133 employees and 23 trucks
May 2008 Chicago repeals foie gras ban!
July 2008 D’Artagnan hits $50 million in sales
Aug. 2009 Bring on the [good] beef ,never ever program (no hormones ,no antibiotics from birth)
Feb.2010 Celebrating a quarter century birthday.Big party ,T Colicchio and M Tivy lead the rock band
June 2011 The first Rohan duck is born.
June 2012 Opening of the warehouse and operations in Chicago , the Mid West open up.
Sept 2013 Green Circle chicken makes the first page of the New York Times
