Les Trois Petits Cochons, or Three Little Pigs is a small, New York based charcuterie that took a lesson from its name sake and instead of building its house of hay or stick, instead opted to build its house and reputation on the classic styles and flavors of French cuisine. Their attention to detail and tradition has paid off as they have been in business since 1975, only expanding and becoming more popular over that time. The concept of a meaty mousse may seem a bit foreign to some, but the properties and preparation of this delicacy are surprisingly similar. In this case the duck livers are seasoned and sauted with sweet port. Once the meat is cooked it is pulverized until it reaches a perfectly smooth consistency. To lighten the mousse, whipped cream is folded in. This light yet earthy mousse is the perfect way to welcome your guests to a dinner party, served instead of a cheese platter with some crusty French bread and a nice selection of lighter sweet wines.
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