Our own Chef Martin shows and tells all while supervising a batch of sausage being made. Learn more about his journey from Austria to Chicago, where he is the true sausage king.
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Known as cochon de lait in French, milk-fed suckling pig is a highly regarded delicacy not easy to find in the U.S. Years ago, D’Artagnan partnered with Gaspor, the only farm in North America raising piglets in the traditional European way. Widely regarded as the most tender, succulent, and flavorful pork on the market, porcelet is very special indeed.
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Visit Neesvig’s with us to see how the expert butchers portion, age, and grind beef in our state-of-the-art Wisconsin facility.
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We visited Chef Robert Sisca at Bistro du Midi in Boston to see how he’s using our products on his menu at this legendary French restaurant.
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We are dedicated to partnering with growers, farmers, cheesemakers, fishermen, and producers who respect the Earth. Their efforts to provide food with a conscience, not just for today, but with future generations in mind, inspire us daily.
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Chef Alex Tubero is one of the NYC chefs to watch. His Mediterranean-inspired restaurant Opto delivers an elevated yet approachable menu with an emphasis on sourcing.
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Learn about our exclusive British lamb. Grass-fed on West Country pastures and PGI-certified; this young lamb is tender, mild, and renowned for its quality and flavor. For the first time, West Country Lamb is available in the U.S., and only from D’Artagnan and Fortune Fish & Gourmet.
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We stopped to see Chef de Cuisine Kristine Schoenberg at Chicago’s Rose Mary restaurant, where she turns out impeccable plates cooked in the wood-fired hearth at the Italian/Croatian concept that has the town buzzing.
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Our farmstead mozzarella is handcrafted in Wisconsin and comes with a great story that honors women in American history and the independent dairy farmers who keep tradition alive today.
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We visited Chef Tony Inn at JaBä in NYC to learn more about his unique concept, which focuses on his Taiwanese roots, featuring elevated comfort foods in refined modern dishes and a modern, yet homey environment.
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We are constantly inspired by the passion and deep knowledge of the people on our team, so we’re asking them to share their expertise on a specific subject. Shannon Yaeger is our chief oyster buyer and has a deep passion for these bivalves. We asked her a few questions about her corner of the Fortune universe.
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Since 2014, D’Artagnan has hosted a friendly cassoulet competition, and we carry on the tradition. On February 2, 2026, 24 chefs gathered in New York City with their best version of this classic French comfort food. A panel of judges and 300 hungry guests determined which cassoulets reign supreme.
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Larry Dore to Step Back from Daily Operations; David Bluhm Appointed Market Vice President
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