Our Heritage

Les Trois Petits Cochons has produced award-winning, all natural pâté and charcuterie since 1975 by crafting small, handmade batches using high-quality ingredients. One of the most awarded specialty food companies in North America, Les Trois Petits Cochons began as a small charcuterie in Greenwich Village, New York City. Today it leads the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties.

• 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