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, a combination of duck and chicken livers are sauteed in sherry and a blend of seasonings until just cooked through. Then the mixture is pureed until it reaches a perfectly smooth consistency. To elevate the texture as well as the flavor, thick pillows of whipped cream and fragrant slices of fresh black truffles are 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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