Wednesday, July 29, 2009
Thursday, July 2, 2009
Check our new website @ www.3pigs.com and register at Le Club des 3 to receive a gift from the pigs :)
Les Trois Petits Cochons is sampling Pates and Terrines ~ if you're in the NY area, come and taste our products!
Les Trois Petits Cochons will be at :
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
Thursday, December 4, 2008
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
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
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.
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
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