Les Trois Petits Cochons (The Three Little Pigs) 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 a beautiful blend of fresh flavor and robust cured pork. A time-honored recipe from the Pyrenees mountains of France, now handmade in the USA!

Pair with a light-bodied dry white wine with a light, crisp & refreshing taste or a medium-bodied beer such as an Ale, IPA or Bock Beer.Enjoy at room temperature on its own or serve on a charcuterie board with cornichons, Dijon mustard and baguette.

• Refrigerate after opening.
• All natural.
• Gluten free.
• No nitrates or nitrites added.