Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where 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. 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 their foods in small, handmade batches.Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France. The gentle combination of spices from Provence include thyme, rosemary and fennel. This combination is an beautiful blend of fresh flavor and robust cured pork. A time honored recipe from the Pyrenees mountains of France, now handmade in the USA!Refrigerate after opening.
M**N
Four Stars
Very tasty!
B**L
Foreign style meat good
I like meat. If you like meat you'll like this. It's somewhat what you'd expect from fancy meat..chewy but slightly salty and also good. It's specific that's for sure. Not meant for sandwhiches. Cheeses I think.
J**C
Nothing like relisting to get away from bad reviews.
Saucisson "sec" means DRY as in no refrigeration needed. These must be refrigerated.Loaded with fat and salt.No traditional pepper corn inside.Ate one but threw the second one away."Les Trois Petits Cochons" indeed!This is not even good salami.
T**N
Enjoyed it.
Had the mini version of these in Paris and have been looking for something similar here at home. Nice, simple sausage that went nicely with some gruyere and a bottle of Cotes du Rhone.
P**S
Original made in France
I loved it
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