Three Little Pigs (company)

Last updated
Les Trois Petits Cochons
Industry Charcuterie
Founded1975 (1975) in New York City, United States
  • Alain Sinturel
  • Jean Pierre Pradie [1]
Area served
United States

Les Trois Petits Cochons also known as Three Little Pigs is an American charcuterie company founded in 1975 in Greenwich Village of New York City. The company was founded by French chefs Alain Sinturel and Jean-Pierre Pradie along with their business partner Harvey Millstein. [2]



Pradie and Sinturel met in the early 1970s. During a year long trip traveling through Africa the two met Harvey Millstein who would later become their business partner. [2]

In 1975, the trio decided to open a charcuterie company as they did not have the funding to open a restaurant. Their original space was only 300 square feet. [3]

In 1976, the company opened a second store. [3] [4] Three Little Pigs became known for its pâtés and catering business recognized by notable food critics such as James Beard, Mimi Sheraton and Craig Claiborne. [5] [6]

In 1988, Three Little Pigs opened a facility in Wilkes-Barre, Pennsylvania named House of Bricks [6] to accommodate the increasing demand for its products as it became a nationally distributed brand by the 1990s. [7] [8]

Founded as Les Trois Petits Cochons, French for "Three Little Pigs," [9] the company trademarked the name derived from the fairy-tale in 1996. [10] Three Little Pigs celebrated its 40th year of business in 2015. [11]


Since 1975, the company has grown from a neighborhood take-out shop in Greenwich Village into a nationally distributed specialty food brand. [11] Three Little Pigs makes hand-crafted pâté and charcuterie, such as mousses, terrines, hams, sausages and mustards, produced without the use of additives or preservatives.

Since its founding, the company has received 19 Sofi awards [12] and in 2015, won a Cook's Illustrated award for its dijon mustard. [13]

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  1. "Les Trois Petits Cochons". Fancy Food & Culinary Products. June 2009: 16.Cite journal requires |journal= (help)
  2. 1 2 Segrest, Susan (April 1, 2010). "Three Little Piggies Went to Market". Specialty Food. Retrieved November 30, 2015.
  3. 1 2 Huyghe, Cathy (June 25, 2015). "Food Entrepreneurs, Take Note: Lessons From 40 years As a Culinary Hipster". Forbes. Retrieved November 30, 2015.
  4. "Craft Cooks". Forbes. March 15, 1976.
  5. Beard, James (January 23, 1980). "Good News Pate Lovers". The New York Post.
  6. 1 2 "Les Trois Petits Cochons Pate". i Gourmet. Retrieved November 30, 2015.
  7. "Blast From the Past" (PDF). Deli Business. January 2012: 50. Retrieved November 30, 2015.Cite journal requires |journal= (help)
  8. "Our Heritage". 3Pigs. Retrieved November 30, 2015.
  9. Stein, Perry (October 7, 2014). "Are Six Little Pigs Too Much for the Salami Industry?". Washington City Paper. Retrieved November 30, 2015.
  10. Taylor, Brewster (March 4, 2015). "Trois Petits Cochon Huffs and Puffs at Three Little Pigs Charcuterie & Salumi". Trademarkology. Retrieved November 30, 2015.
  11. 1 2 "Les Trois Petits Cochons Celebrates 40th Anniversary". The Gourmet Retailer. July 17, 2015. Retrieved November 30, 2015.
  12. "Our Awards". Three Little Pigs. Retrieved November 30, 2015.
  13. "Dijon Mustard". Cook's Illustrated. March 2015. Retrieved November 30, 2015.