Saucisson Sec/Les Trois Petits Cochons/Salami & Chorizo – igourmet

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Cra
Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. 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. Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France.
Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. 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.

Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France.

Sliced Saucisson Sec aux Herbes de Provence

Petit Salami

Saucisson Sec - Sliced/Les Trois Petits Cochons/Salami & Chorizo – igourmet

Three Little Pigs Chorizo, Spanish-Style, Sliced - 4 oz

Gluten free. French recipe since 1975. Time-honored French recipe air dried sausage. No nitrates or nitrites added (Except occurring naturally in sea salt). All natural (No artificial ingredients, minimally processed). A traditionally dry-cured sausage, hearty in flavour and preserved with a savoury spice blend to capture the tender sweetness, of pork. On a board. In a sandwich. On the go.

Three Little Pigs Salami, French-Style, Sliced - 4 oz

Saucisson Sec Aux Herbes de Provence - Sliced/Les Trois Petits Cochons/ Salami & Chorizo – igourmet

Petit Salami

Dried Sausage with Porcini Mushrooms | Saucisson Sec aux Cepes by Les Trois Petits Cochons - 8 oz (Pack of 12)

Gluten free. French recipe since 1975. Time-honored French recipe with herbes de provence. No nitrates or nitrites added (Except occurring naturally). All natural (No artificial ingredients, minimally processed). French-style salami. Indulge with this sliced, dry-cured sausage flavoured with the fragrant bouquet of Herbes de Provence for a taste of the Pyrenees mountains. On a board. In a sandwich. On the go.

Three Little Pigs Salami, with Lavender, Thyme and Rosemary, Sliced - 4 oz