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About Me
- Les Trois Petits Cochons
- Brooklyn, NY, United States
- Welcome to the world of Les Trois Petits Cochons: producers of the first domestic artisanal charcuterie available accross the United States. Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York City's Greenwich Village. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.
Jambon de Paris
French Style Ham
Mousse Truffee
Black Truffle Mousse
Pate au Poivre Noir
Black Peppercorn Pate
Saucisson Sec
Air Dried Sausage
Saucisson a l'Ail
Garlic Sausage
Backpack through Provence
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1 comment:
Greetings little pigs! The sausages look great! I wonder however if you've ever considered making the savoie special sausage, "diot." The traditional recipe is "diots au vin blanc" served aside boiled potatoes, polenta or maybe crozets. This is the best after a tough day on the ski slopes. Here's a picture -> http://tinyurl.com/y8dzfmn
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