• 1975

    Les Trois Petits Cochons opens its doors in Greenwich Village, New York City

  • 1977

    Wholesale business “Pâtés & Quiches” takes over for the small shop

  • 1988

    A larger plant is opened in Wilkes-Barre, PA to meet higher demand

  • 1990

    Mousse Truffée is added to the products, as well as 8oz. and 6.5oz. versions of each of the pâtés

  • 1995

    Jambon de Paris is introduced

  • 1996

    Mousée Truffée wins a Gold Sofi Award

  • 2005

    Paté slices are added for smaller servings

  • 2006

    Sausages are added creating an even wider variety of products

  • 2007

    The Backpack Through Provence gift pack wins a Gold Sofi Award

  • 2012

    New Les Trois Petits Cochons branding and packaging is introduced, along with a line of pork-free sausages

  • 2015

    Lest Trois Petits Cochons celebrates it’s 40th Anniversary

  • 2016

    Les Trois Petits Cochons unveils its new organic product line