Saucisson Sec - Sliced/Les Trois Petits Cochons/Salami & Chorizo

Par un écrivain mystérieux

Last updated 07 juillet 2024

Saucisson Sec - Sliced/Les Trois Petits Cochons/Salami & Chorizo

This sliced air dried sausage is made from a time honored recipe from the Pyrenees mountains of France, but handmade in the USA. Serve with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet or a medium-bodied beer such as an Ale, IPA or Bock Beer. Enjoy at room tempera
This sliced air dried sausage is made from a time honored recipe from the Pyrenees mountains of France, but handmade in the USA. Serve with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet 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. Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. 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. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. 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 small, handmade batches. Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France.All natural. Gluten free. No nitrates or nitrites added.
This sliced air dried sausage is made from a time honored recipe from the Pyrenees mountains of France, but handmade in the USA. Serve with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet 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.

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. 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. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes-Barre, PA. 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 small, handmade batches.

Their Saucisson Sec is a pork sausage, naturally air-dried. Made from a time-honored recipe from the mountains of France.