Paté au Poivre Noir

Paté au Poivre Noir is a spicy country style paté sprinkled with crunchy black peppercorns and flavored with a touch of brandy. Serve with crusty bread or crackers, allowing the rich and peppery flavors to shine. Pâté au Poivre Noir is a versatile delicacy, perfect as an appetizer or part of a charcuterie platter. Its bold flavors make it a standout addition to any gathering or special occasion.

Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty-food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.