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. This Pate Paysan, also known as Farmers pate, is a silky combination of both chicken and pork livers, seasoned with garlic and warm spices with just a hint of freshness from a handful of shredded parsley. There are a variety of ways to enjoy a pate like this one; one of the most indulgent being to cut yourself a slice and press it into a thick slab of French bread and enjoy it with a glass of dry white wine in the other hand. If you would like to get your pate involved in other dishes, cubes or crumbles of this pate make an excellent addition to stuffings for roulades or small game birds.
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