Les Trois Petits Cochons kicks off a year of celebration at the 2015 Winter Fancy Food Show in San Francisco. The company is commemorating 40 years in business, handcrafting award-winning pâté and charcuterie since 1975. The celebration is heightened by founder Alain Sinturel’s selection as part of the Specialty Food Association’s newly created Hall of Fame.
French chef Alain Sinturel helped found Les Trois Petits Cochons in 1975 in Greenwich Village in the heart of New York City. What began as a small charcuterie has grown into the industry leader, offering a complete line of artisanal pâtés, mousses, terrines, sausages, smoked meats and other French specialties.
The inaugural class for the Hall of Fame is made up of individuals who have built the specialty food industry. It includes both pioneers from the early years and those who are currently working within the industry. The induction and 2015 Leadership Awards and Hall of Fame Ceremony will take place on Sunday, January 11, at Moscone Center in San Francisco.
“Everyone who visits our booth at the show is invited to be a part of our 40th anniversary celebration and to help us fête Alain on this very special occasion,” said Maha Freij, Vice President of Sales & Marketing. “We are also hosting an anniversary recipe contest and details will be announced during the show.”
New Products for 3 Pigs
New to Les Trois Petits Cochons’ product line this year are the 5.5 ounce Terrine de Saumon et Kale, a terrine of wild-caught salmon and fresh kale, and the 8 ounce Pheasant Pâté, a pheasant, pork and chicken liver pâté with dried blueberries and almonds topped with aspic.
Other new additions to the Les Trois Petits Cochons product line are the Rillettes de Porc. The 7 ounce size of this product is fresh, produced with no added hormones or antibiotics. The 3.2 ounce Rillettes de Porc is shelf-stable, packaged in a glass jar. Two new pork-free products are the 7 ounce Rillettes de Canard and the 5.5 ounce Mousse aux Poivrons, made with chicken liver and roasted red peppers. Both products are produced with no added hormones or antibiotics and are pork-free. Les Trois Petits Cochons also has a new charcuterie item, Petit Jambon de Paris, available now in a smaller six pound size.
Established pork-free sausage favorites are now gluten-free. Find gluten-free Merguez Sausage, Chicken Andouille, and Chicken Sausage with Spinach & Gruyere Cheese in stores in Spring 2015.
About Les Trois Petits Cochons
The company, meaning “Three Little Pigs” in French, is celebrating 40 years of handcrafting award-winning pâté and charcuterie. Les Trois Petits Cochons was founded in 1975 by French chefs Alain Sinturel and Jean Pierre Pradié in the heart of New York. Today, customers around the nation can discover their creations in top-notch restaurants or bring them home to enjoy from fine retailers, online stores, or purchase direct at 3pigs.com.
Les Trois Petits Cochons proudly sells artisanal products handcrafted with only the highest quality ingredients using time-honored recipes. In addition to award-winning pâté and charcuterie, Les Trois Petits Cochons also offers authentic cornichons, petits toasts, and mustards designed to pair perfectly with their products. Sample many of Les Trois Petits Cochons’ handcrafted, artisanal products at booth 4104 the Winter Fancy Food Show in San Francisco, January 11 – 13, 2015.
Source: Les Trois Petits Cochon
