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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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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