Les-trois-petits-cochons

A Quality History of Artisan Meat Making

For more than 40 years, Les Trois Petits Cochons (The Three Little Pigs) has crafted award-winning pâté and charcuterie meats. What began as a narrow storefront serving family charcuterie board staples in Greenwich Village, soon became a leader in the artisanal meats industry, with a full line of pâtés, mousses, terrines, sausages, and saucissons available for delivery across the US. Time-honored, traditional recipes, strict quality control and a commitment to sustainability have been integral to the business since day one and continue to serve as their guiding principles. Add in warm customer service, plus a free online lexicon of sausage recipes, and you have a savory shopping experience ahead.

What kinds of products are available through Les Trois Petits Cochons?

Looking at the menu you may wonder: What is pâté? 

Pâté (pronounced Pa-TAY) is defined as a French cuisine that combines meats, vegetables or seafood with flavorful spices, wines and other ingredients. It makes for a sophisticated spread of hors d'oeuvres, the perfect prelude to traditional duck and sausage recipes.  

But while pâté is perhaps the most distinguished item on the menu, there is plenty more to explore. Les Trois Petits Cochons offers a delectable selection of meats and accompaniments, all perfect for your next charcuterie board, from toasts to moutarde, chorizo to truffle mousse. 

Why choose Les Trois Petits Cochons above other companies?

Les Trois Petits Cochons started in 1975 with superior quality ingredients and maintain that high standard to this day. They aim for transparency, trust, and local selection in all of their products, forming as many sustainable farming connections as possible. Many of their suppliers come from within 100 miles of production, though for special ingredients, an import of international specialties also guarantees that the final product is authentic, natural and delicious.