A Board for Every Occasion

For Two

- Charcuterie Board -

+
Jambon Sec
$6.99
Smoked Duck Breast
$19.99
Organic Mousse Truffée
$6.99
Organic Pâté de Campagne
$8.99

Pair with Valencay, Langres, and Beaufort cheese, traditional cornichons and Dijon Mustard

Game Day

- Charcuterie Board -

+
Saucisson Sec Basque
$6.99
Sliced Jambon Sec
$6.99
Organic Pâté Basque
$6.99
Mousse de Foie de Canard au Porto
$8.99

Pair with Chabichou, Mimolette, and Bleu d’Auvergne cheese, cornichons piquants and Basque Mustard

Holiday

- Charcuterie Board -

+
Bloc de Foie Gras de Canard
$39.99
Rillettes de Canard
$15.99
Saucisson Sec
$6.99
Wild Boar Pâté
$12.99

Pair with Fromager d’Affinois, Comte, and Roquefort cheese, traditional cornichons and Moutarde a l’Ancienne


Guide to Preparing Charcuterie

Treat your plate as a painting! By sticking to 3 predominant colors on a charcuterie board you can create spreads that are as aesthetically pleasing as they are delicious. Since charcuterie is usually one color, use accompaniments for splashes of color: green cornichons and caperberries, red and orange fruit (dried oranges, fresh strawberries), or pots containing mousses or tart jams such as lingonberry or sour cherry. Soon, you'll be plating aesthetically-pleasing charcuterie boards like a chef in no time!

Watch this tutorial from the Feedfeed for tips on how to do it: "How to Make the Perfect Charcuterie Board"


Select

Select your favorite Les Trois Petits Cochons pâtés and charcuterie. We suggest a combination of coarse pâté, smooth mousse, rillettes, dried saucisson, and other charcuterie meats.

Slice

Slice desired amount and place on a wooden cutting board or a serving plate. Spoon rillettes and mousse in to small bowls and place on board.

Serve

Serve with cornichons, moutarde de Dijon (Dijon mustard), and a baguette. Bon Appétit.

Get Inspired


Food & Drink Pairings

Food

Drink

Mousse Truffée Pair with a light to medium-bodied white wine with citrus and tropical flavor notes.
Pâté de Campagne Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.
Mousse de Canard au Foie Gras Pair with a dry, sparkling white wine with a subtle creamy, yeast and nut-like flavor.
Pâté au Poivre Noir Pair with a light-bodied dry white wine with steel and mineral tones.
Pâté Forestier Pair with a full-bodied red wine, robust and fruity with minimal influence of oak.
Pâté de Canard à l'Orange Pair with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.
Mousse de Foie de Canard au Porto Pair with a light-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet.