Saucisson Sec - Sliced

This sliced air dried sausage is made from a time honored recipe from the Pyrenees mountains of France, but handmade in the USA. Serve with ​a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet or a medium-bodied beer such as an Ale, IPA or Bock Beer. ​Enjoy at room temperature on its own or serve on a charcuterie board with cornichons, Dijon mustard and baguette. 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