D’Artagnan’s Participating Farmers
Arkansas Rabbit Farm They proudly offer superior quality rabbit from small-scale farms where best animal welfare practices are paramount and antibiotics are forbidden. Organized into a cooperative of rabbit growers, they produce great results the old fashioned way.
Cervena Farm As free-range as it gets without being wild, the venison comes from a certified cooperative in New Zealand, where the deer roam and feed on tall-grass pastures in a pristine environment. The Cervena name guarantees this kind of humane treatment and commitment to quality with no added antibiotics or growth stimulants.
Colorado Basque Shepherd This shepherd raises young lambs on high-altitude pasture in the Rocky Mountains, using humane and sustainable methods. The lambs never get antibiotics or hormones, and they don’t need them because they live in a healthy, stress-free environment. The result of careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor.
Cochecton Farm These New York State duck farmers raise the Rohan duck exclusively for D’Artagnan. This hybrid of heritage breeds is raised to exacting standards on their small farm. They are dedicated to best animal welfare practices, a natural diet and a prohibition on antibiotics. The Rohan duck brings the taste of the old world to the modern day.
Batavia Veal Farms Dedicated to humane practices, this cooperative of small-scale veal farms uses innovative methods to produce milk-fed veal. The calves are raised in group housing with plenty of open space and sunlight, without any antibiotics or hormones.
Hudson Valley Foie Gras Hudson Valley farmers raise Moulard ducks in a low-stress environment. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals. No hormones or antibiotics are ever used.
Jamones Segovia Sometimes the old ways are the best ways. From the pasture-based family farms to the traditional and natural curing methods, these Spanish hams are made by masters. They produce hams of staggering perfection, with intense flavor and abundant marbling.
Maison Pébeyre Founded in a small village in Southwest France in the 19th century, this family-run business has been truffling for four generations. You can’t buy that kind of knowledge. In a competitive field, they are the best at what they do: hunt truffles in the wild. They also create shelf-stable truffle products to enjoy year round.
North Carolina Quail Farms The next best thing to wild, their Coturnix breed quail are raised free-range in spacious, open barns. These scrupulous, second-generation farmers create humane conditions for the birds, and never use pesticides, chemicals or antibiotics.
Green Circle Chicken Farm The Green Circle chickens are raised on whole grains and surplus vegetables just the way chickens used to be. The humane and free-range conditions on the farm create chicken unlike any you have tasted. You already suspect that no antibiotics, hormones or arsenicals are ever used. And you are correct.
California Squab Farm Farms that specialize in squab are rare indeed. This is one of the finest in the U.S. to offer young squab of a high caliber. With attention to traditional and natural methods, the farmer raises squab inside protected, open barns, where the birds are allowed to breed and rear their young in nest boxes. No hormones or antibiotics are ever administered.
Canadian Bison The noble and shaggy buffalo, technically bison, are raised on vast pastures in Canada and the U.S. to exacting specifications on a 100% vegetarian diet, in a clean, natural and humane environment, without the use of chemicals, hormones, antibiotics or steroids. The Plains Breed Buffalo are left alone to graze on prairie grasses as they have done for many centuries, with minimal human interaction.
Ozark Berkshire Berkshire hogs are raised humanely, on family farms dedicated to traditional methods in this farmer cooperative. No antibiotics or hormones are ever used. That’s why their heritage-breed pork is meltingly tender, spectacular in flavor and nothing like the pale, commodity pork so (sadly) common on today’s market.
Oregon Beef These ranchers raise cattle in the Pacific Northwest with a commitment to strict protocols of humane animal husbandry. No antibiotics, hormones or steroids are ever used, which means the cattle take a little longer to come to market, but that’s OK by them. A stress-free lifestyle produces tasty results.
Jean Reno Olive Orchard Olives are hand-harvested in Jean Reno’s Provençal orchard, then processed in the traditional way: whole fruits are aged for a brief period to intensify flavors, crushed into a paste under ancient granite millstones, and then mechanically cold pressed to extract pure, unfiltered olive oil. Oil of this quality outside of France is rare indeed.
St. Canut Farms These farmers follow the European tradition of raising milk-fed piglets for succulent pork. Using high-tech milking methods which allow piglets to grow big and strong on milk alone, this is the ultimate in the other white meat. Humane, antibiotic and hormone-free, these pigs are raised from birth in a family environment.
Texas Wagyu Ranch A multi-generational family raises the Wagyu cattle in Texas, combining western ranching know-how with Japanese feeding methods. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives. No antibiotics or hormones are used, and the controlled feeding regimen results in superb beef.