Thursday, December 4, 2008

New Line of Sausages

















Our new Merguez
(Lamb Sausage)

Wednesday, September 3, 2008

NEW PATE SLICES

New Pate Slices Available Now!!!

5.5oz New Packaging


















Mousse Truffée
Truffle Mousse

















Mousse de Foie de Canard au Porto
Duck Liver Mousse with Port Wine


















Terrine aux Trois Légumes
Three Layer Vegetable Terrine


Call us for more information!

1-800-LES-PATES

Tuesday, August 26, 2008



Les Trois Petits Cochons & Rouge et Noir at the Summer Fancy Food Show 08

Thursday, July 31, 2008

About Foie Gras - history

Egyptians had noticed that the geese stopping over in the marshes of the river Nile were endlessly eating figs to prepare themselves for their long trip back to the North.
This overeating caused their livers to become naturally fat. Egyptians developed a technique to reproduce this work of nature at the hands of men by force-feeding geese with figs. Hebrews who were the slaves of Egyptians at the time, copied their masters methods and within centuries, carried it round to the Latin and Greek world and also into central Europe where the Romans learned it. This is where the Foie Gras makes its real entrance to the history and books.

Tuesday, July 29, 2008

Les Trois Petits Cochons: the family




Jim cooking sausages
Originally uploaded by elodiejouannel


Reba, our NY sales rep
Originally uploaded by elodiejouannel


Alain, THE boss
Originally uploaded by elodiejouannel

When 3 pigs meet Monelli


Les Trois Petits Cochons receive an Oscar (once again!)


3 pigs


3 pigs
Originally uploaded by elodiejouannel

Les Trois Petits Cochons: the whole family


the whole family
Originally uploaded by elodiejouannel


Les Trois Petits Cochons @ Beaujolais nouveau 07 (@FIAF)