CHARcutERiE Clubs

The Carnivore Club is the world’s first curated cured meat of the month club featuring artisans from around the world.

Duck and Armagnac sausage is an incredible culinary taste treat to serve. This is a great find. Gascony, in the Southwest region of France is well-known for fostering delicious ducks and distilling the well-known brandy called Armagnac. This traditional recipe for juicy sausages that purely burst with robust flavor combines Armagnac with pork and a little duck liver. These plump links are also excellent in pastas, soups, stews, holiday stuffing and casseroles. Our favorite is

Ham connoisseurs, take note. This is the ham of all hams, with unparalleled texture and deep flavor. Dry-cured in Spain for three years, it's a rare combination of perfect breeding and masterful preparation. Sometimes the old ways are the best ways. Mangalica hogs are raised on pasture at family farms dedicated to traditional methods with the highest standards. Mangalica ham offers the taste of yesterday, brought to you in a roundabout route. This old-breed pig is local to th

Created for the hardcore bacon fanatic, this trio will satisfy that particular craving for smoky, succulent strips of pork and even duck. Bacon has a widespread demand that is matchless among meats. It is possibly the world’s oldest processed meat (think wild boar strung up over a fire). Bacon is often cited as the meat most likely to transform vegetarians into carnivores. D'Artagnan takes pride in using heritage-breed pork for their bacon. With exception of the duck bacon of

Cured off the bone, this ham is rubbed with salt and sugar and smoked over real Applewood chips. Sometimes the old ways are the best ways. Inspired by the old-time taste of the heritage pork, D'Artagnan keep the recipe and curing process simple. The heritage-breed hogs are raised humanely, on family farms committed to traditional methods. That’s why this pork is so tender, outstanding in flavor and is nothing like the pale, ham in the local grocery stores. No artificial flavo

Pâté is a favorite on charcuterie platters or at cocktail parties. This Pâté relies on all-natural ingredients for its great taste, rustic character and chunky, satisfying texture. The recipe for D’Artagnan’s rustic pork Pâté de Campagne (literally country pâté) is based on the pâtés of the southwestern region of France. Like those traditional preparations, this Pâté is made from heritage pork raised on pasture, with only the natural ingredients that you would find in any kit

Confit (pronounced kuhn-fee) is a specialty from the heart of Gascony, and a traditional method of preserving meat before refrigeration. At D’Artagnan, the art of confit is alive and well. They start with the meatiest, most succulent Moulard duck legs they can find. Slow cooked on low in their own juices, it is infused with traditional aromatics, this charcuterie classic confit is full of flavor and falls-off-the-bone. If you like Confit, you will fall in love with the first

Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding process. We found the only Foie Gras Mousse on the market made from 100% pure foie gras. Creamy and silky, this is foie gras as it was meant to be. Creamy and silky, this is foie gras as it was meant to be. No chicken liver, pork liver, or regular duck liver is ever added to get in the way of the sweet, silky taste of the foie gras. D’Artagnan