Trois Petits Cochons

trois petits cochons logo

Two little piggies at workTwo little piggies at workStarted as a small charcuterie by three Frenchmen in Greenwich Village in 1975, Trois Petits Cochons (Three Little Pigs) quickly made a name among the finicky foodies of New York City. In order to reach a national market, they moved to Wilkes-Barre, PA (where the rent is probably a lot cheaper). One of the original three piggies, Alain Sinturel, still owns the company and still makes pates and mousses from all-natural, high quality ingredients.
We are introducing two of these tasty treats just in time for holiday feasting:
Pâté Forestier (Wild Mushroom Pâté)
A mélange of chicken liver, pork, white wine and wild mushrooms.
Pâté de Canard a l’Orange (Duck Pâté with Orange)
Duck and pork mixed with pistachio and a dash of Grand Marnier.
We freeze it until we cut it into sale portions of approximately ½ pound. You can keep it, tightly wrapped, in your refrigerator for 7-10 days

Available at: