Les Trois Petits Cochons is pleased to introduce three new pork-free sausages to its artisanal line of fully cooked, handcrafted sausages. The three new flavors of Chicken with Spinach & Gruyere Cheese, Chicken Andouille and Merguez will offer LTPC customers an alternative to their other pork-centric sausage offerings.
Each of the new pork-free sausages are packed in lamb casing, fully cooked and hand-cut. The Chicken Sausage with Spinach & Gruyere Cheese is light and mild in taste. While the ingredients of the Chicken Andouille and Merguez deliver increased flavor and heat. The Chicken Andouille Sausage is made with chicken and the same herbs & spices used to make LTPC’s popular original Andouille Sausage giving it a well seasoned flavor. The Merguez Sausage is made with lamb, beef, harissa and chili pepper paste. Originating in North Africa, it is popular in the Middle East and Northern Europe – particularly in France – and is characteristically piquant.
All of Les Trois Petits Cochons’ Pork-Free Sausages are fresh, all natural and available in a 10oz retail size. They offer a 6 month shelf life when frozen and 1 month once thawed. Customers may enjoy Les Trois Petits Cochons’ pork-free sausages on the grill or stove-top. Simply grill on the barbecue over medium fire or sauté on the stove-top with 1 tablespoon of olive oil over medium heat. Turn frequently and remove when warmed through and golden brown. Serve with sautéed vegetables on a bed of couscous or rice.
Les Trois Petits Cochons can be found in gourmet shops, supermarkets and restaurants nationwide. Please call for your nearest merchant. Unit Size: 12/10 oz
Suggested Retail Price: $7.99-8.99/10oz pack
For additional information, please call 1-800-LES-PATE (537-7283) Les Trois Petits Cochons, Inc. (Three Little Pigs)
Primary Products: All natural pâtés, terrines, mousses, cornichons, petits toasts, mustards, saucissons, sausages, smoked meats and other French specialties
HISTORY – Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business – an industry it helped to create. By using all natural, high quality ingredients, and by crafting small, handmade batches, the superiority of our products is ensured.
Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York City’s Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmands. They soon received rave press reviews by such notables as Craig Claiborne, Mimi Sheraton, and James Beard and started making pâtés for other restaurants in and around Manhattan.
By 1978 the demand for their pâtés was so high that Alain and Jean Pierre chose to expand their operation. They closed their small charcuterie and started to make pâtés in bigger quantities. By 1990, they decided to expand their business by buying their own manufacturing facility. Their kitchen, House of Bricks, is located in Wilkes-Barre, PA.
Now, the pâtés that were once solely for those lucky enough to walk through the doors of the Village Charcuterie are available nationwide. With each handmade, all natural product from Les Trois Petits Cochons you have the following guarantees: No other product tastes better and none are made to more exacting standards.
Keep this in mind when you’re thinking of pâtés: Les Trois Petits Cochons has been the most celebrated purveyor of pâtés in the United States since 1975. We’ve won more awards and praise than anyone else – as New York magazine put it, “Les Trois Petits Cochons has gained fame for their pâtés, and they deserve it”. One taste and you’ll see that they were telling the truth.
Source: Les Trois Petits Cochons, Inc.
