D'Artagnan Uncured Hickory Smoked Bacon is Total Perfection Says the Peachy's Pantry Panel of Whom You Know!
HASHTAG AWESOME.
HASHTAG SUPER SENSATIONAL.
HASHTAG JIMMY FALLON'S DANCING PANDA BEAR WOULD REALLY TAP TOES IF IT TRIED THIS WINNER.
I could eat this bacon ALL DAY LONG! Unfortunately, I had to force myself to stop with just breakfast… at least for today, anyway. You may think there’s nothing unusual or new about bacon and eggs in the morning, but you haven’t tried D’Artagnan’s Uncured Hickory Smoked Bacon yet. What a morning treat! The bacon is fresh and delicious itself. Adding to that, simple scrambled eggs become a delicious concoction when cooked in the grease from this bacon and served up alongside. Fresh and un-polluted ingredients, which D’Artagnan is known for, make all the difference in the world. If you’re a bacon lover… and who isn’t?... you’ll really enjoy this hickory smoked bacon!
Even bad bacon is still pretty good. Still, sometimes you come across limp, bland, or chewy bacon. No such unfortunate experiences with D’Artagnan Uncured Hickory Smoked Bacon. Not only is it crispy, light, toothsome, but also nitrate free! Eat it guiltlessly. Treat yourself to the world’s best BLT with some artisanal bread, homemade mayonnaise, and kumatos.
There's no comfort food like bacon, and hickory-smoked bacon is one of my favorites. And, thanks to D'Artagnan, I have a new favorite hickory-smoked bacon - it's so good, it completely blows the competition out of the water! Their Uncured Hickory Smoked Bacon is made from Berkshire-bred hogs raised humanely on small farms, and it contains no antibiotics, growth hormones, animal by-products, preservatives, nitrates, or nitrites. It's rubbed with salt and sugar, and smoked over real hickory chips, no no artificial "smoky" flavor is needed. The taste is unbelievable, and once you try it, you'll never be able to go back to "grocery store bacon" again! Sweet and salty at the same time, and utterly satisfying in every way. I tried it in a BLT, and found myself wishing that I could just ditch the L&T! This will definitely be my go-to bacon, going forward!
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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.”
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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
