Charcuterie

The A1" aS Fine lrllea*s

The Charrrr oS Chqr c$+erie

lf
yro've 1er

ro

ax?erievtce +he Jelilh+s

of

charcu*ariet we encoorqle

f!

+o co$e

in qnJ Jiscavar *he ,^ronJers oF +hese |r.ecisell

coce) anJ seosoae) 'Fraa*s. P0+6 Srr Tour
gor-*71 copgo

nsxt

Ir

Trur-

nex*

calabra+iavr1 salaui

So. q li++la sgice in your avzn1)ay rv,enu. These +rq)i+ionql Eurogaan meq+s onlolJ wi*h eqch

bi*e

c Jelicirus rertrin)sr +ha+ charcu+erie

is

*ru[ q c$e for tha

coilrlon.

The .no.)

ttchs.cu+eriett

French Chorcu+ erie

is Frenchl an) +hq+'s where i+ sll

be1an. The .ro.J

far a garson wha gragaras charcu+arig is rrcharcu*ierltt ,.rLich ttgork bufche..tt This !,as le) +o ilaqns
f'faw?vcr1 Franch clsrcu*erie incluJas 93+6s1 *errinasl

*he ilris*qketr belias *hqt chsrcu+erie ca^ an[ involve gork.

rrraussgel

e+c.l which are af+en rtra)e wi+l" grul+.7 or

Tdol

1oila.
oS

chorcvlerie (nore acctro+el1 relers *o fhe *hem in tha

ort

pegarirrl vqriour flrAq+e

in jar*iCularl gark

rrros+

)tuerse onJ Jelicirus ways.

+o ?rgsent

DtAt+aqnan
lv'[ony

,f

our au*henlic

pA+61 sausalesl

f.onn D'A.+a1,ran s,",okd Jelicaciesl orlonic larne anJ +a +La loaliq 9o,rl+ry i,r'+ha na+iarr. DsJica+al
qnJ .raloa

cl"alu+eria gro)'rc+s corvre *he leoJi"l prvelor a{

ol

srrs{'ainaLlel rasgonribla

larrtrinl

D'Ar+aqnan ?rocrres +he fres[tes*1 porastl rnos+ na+iral ruea'ts1 inclu)in1 +hese incre)iLle charcu+erie i+eflrs we \rin1 *o yau each Jay'

ArianeDaguin,award-winningChefandownerofD'Artagnan'worksclosely withustobringyouauthenticFrenchorsanicmeatslikeherspecialtypAt6sand (an international terrines. Founding president of Les Nouvelles Mbres cuisinibres associationofprestigiouswomenchefs),recipientofthe"LifetimeAchievement Award,fromBonAppltitmagazine'andtheFrenchL6giond.honneur,Ariane's D'Artagnan crafts,. farm-to*table ideology is evident in every product
to a variety of elegant' According to Ariane, "Pat6" is French for "pie" and refers also be made from fish' ground, carefullY seasoned and textured meats, but can in a pork-fat-lined poultry" game or vegetables. Pdt6s that are cooked and served container are called terrines'

P6tds & Terrines

Most often presented as a first course or appetizer, pdt6s and terrines are best served at room temperature. Bemove them from the refrigerator approximately one-half hour before serving and pair simply with Market District crostini or petite toasts, cornichons, sparkling wine or champagne. ?6+L )e Corvrgolne

a rd*+idl

c*rn*ry*s\la Fre*eL pi*&1 LaurS*erq{*a*

rei:*} 'ri*h*u* *!re
use ES avrtibis*iel

;,,1

**rell b**e!"ag

Sre*r sll*xc+ural gerkl xkiek ;s tr

':ru,rcuraly

*r

hEr$i**,&s"

DuCk

Tarine i{ouslue*airg *
Tar.ine Harbe++a *
he;-!c.

!.a*rE., *aurr*r-1-r*1!e 6*scerr r*ei6e aS }ucky y*rk1

"S rree+*ess-

g.onne* *r,.* &nr**1nrae

bra*&y. 5***ry *i*"i. * *au*k

Pheosan+
"rhietrr is

r,

frr*gc*or yi+6 bl*.,all.n1 pleae**.+1 gnr-k

**)

Sexorell

*Le* eevers3 in $iq{l

Vele+a\leTerriae*
wi*$.

* soraiy s.1.+&ri6* *xJ

o*o*Js.reltry

Snll-{leorne} *ar-ri*re FraJe

Sa

l*lers "ll

a *pixael-,1 '*!lJ rnorl"r"*rors s'1* re*s*c*

.eJ gepga. ui*L cL!ekg** {l**r

}ehe;"t*iy

bial ;+

+a1e*ker,

Mou55E
Mousse is French term meaning "frothr or "foam." It describes a rich, airy dish loften a dessert), which may be served hot or cold. Hot mousses get their light texture from the addition of beaten egg whites and are generally baked in a water bath to prevent the mixture from curdling. D'Artagnan mousses are uniquely pork free.
lv{rorre TmFFl.e
uri{-k a
e"'\J Fer+ h,iYre.

l**lxy *9x*er&1 !ke,r1k g+,r}Js*

or-1*aic Lie'ke"r cx} +*rkey

li**r

,*nrcsa

*ri*trt bleck +c'c$$lac

Yellerco.tr i{ooesa

*i*L

e :piey

bi*'r*

u$ btrank ?s.ffarcs{-4s.

c *ilky*s*a*a+tr cLieker,

li*er

e***Esg

Duck lVlousse Eoloaise

snj s*as+

ne"* Ualtr

ps,rr*re:

s bien:* *$ *,rek !i*er*1 For+ t*iae

&trnr* Frenct', Seacial+ies

ilti:::r:l- This dish comes from an or ancient method of salting and slowly cooking meat (usually goose' duck a pork) in its own fat to preserve it. The cookod rneat is then packed into crock and covered with the fat, which seals and preserves it. confit

i+:li:i

i;l

* r*i:ir''*;i riilii:i;!3:l'i *i

i'ril*::r;::*-1t'

may be refrigerated up to six months'

*sr"}:

.-. Ariane'S version of the original Gascony c<lnfit and meaty, a D'Artagnan exclusive, this Duck Leg confit is rnade frorn with herbs and spices for succulent Moulard duek legs slow*stewed
l-s-re

i*ur;*

rich flavor and superbly tender texture. It contains no hormones' steroids, antibiotics or chemisals' and makes a great addition to salads,fajitas,pasta,soupsandstewsasweilasasavoryentrdefor aquick,easyrneal.Comesfullycooked'Justreheatandserve'

to the 5:::,;*lgs*r:1*c.; -- Dry-curod salami, or Saucisson Sec as it's known French, boasts a light, peppery punch and is handmade*using a classic

French recipe.

Jal,lb-rn

ie Ee1o.'r*a'ff"etich

Prilc,i'r++e),,,

?his is &'delicately delicious Fr$Rch1,;'' : style prosciutio that owes its superior r:epatalion,.lo tha quality,tof'rs.aE: .. 'r ,,' ' D -,t-ita gna n: u se s in it sr n at t1r: al,cua !,!1 g,, .
p"cicess,rC o1'er:ed, with;,a !hick,,layr*r o-f th
t

*, p

r g rn l um,
s ;'

'*oriili

the

{,p!,ae,e d,in,. q al t'i r-r S h it'rn is idf y. aged fo, I g to'rrlg

*a

tl

:g n

mOnth

s.

under,'ex acf wjntey' eand iti

,
r

or"rs

,for,low.teinperaturedryinr A mild: .' {lavor,,salty"'p-a'lanee, and,de}icate , , r', ar:orrtaarethe',eignature$ qf this: :' i 'r,.:: French specialty. No preservatives or additives:at16 lrssd in its presefvationr',l
,