Charcuterie is a selection of cold-cooked meats, often served with pâté and confit or other spreads. A charcuterie tray is a perfect addition to your holiday celebrations, but it can seem intimidating, when in fact, it’s really not. You’re curating your favorites and assembling onto a platter, or serving dish, in an artful way. Perfect for letting your creative side show.
We recently sampled some of the charcuterie products from Les Trois Petits Cochons (3 Little Pigs) in Greenwich Village. Specifically, the Saucisson Sec Basque, a sliced French-style salami; Sliced Jambon Sec, a French-style dry-cured ham; and Sliced Saucisson Se, an air-dried sausage.
A Flavorful Surprise
The flavors were vibrant and sharp, but not overpowering. The meats pair perfectly with select cheeses and spreads and make a colorful, delicious spread for your guests to nosh on while sipping wine. It’s old-world flavor with contemporary flair. Good quality foods that ship well.
Les Trois Petits Cochons products are available online, along with recipes and plating suggestions. The company offers a variety of meats and pâtés. My obsession though, is the Petits Toasts, exquisite crunchy mini toasts that are perfect for cheeses or spreads. I could eat an entire package in one setting. In fact, I think I did.
To make it easier to assemble, Les Trois Petits Cochons offers this illustrative guide to plating a charcuterie tray like a pro. The company began in 1975 as a small charcuterie store in Greenwich Village. Today, the company offers a variety of hand-crafted pâté and charcuterie. Learn more here.
How To Prepare A Charcuterie Board
Select your favorite Les Trois Petits Cochons pâtés and charcuterie. Slice desired amount and place on a wooden cutting board or a serving plate. Spoon rillettes and mousse in a small bowl and place on board. Serve with cornichons and moutarde de dijon (dijon mustard).
- Rillettes de Canard
- Saucisson a l’Ail
- Smoked Duck Breast
- Mousse Truffee
- Moutarde de Dijon
- Pâté de Campagne
- Jambon de Paris
- Saucusson Sec
- Duck Leg Confit