Les Trois Petits Cochons, or Three Little Pigs is a small, New York based charcuteriethat took a lesson from its name sake and instead of building its house of hay or stick, instead opted to build its house and reputation on the classic styles and flavors of French cuisine. Their attention to detail and tradition has paid off as they have been in business since 1975, only expanding and becoming more popular over that time. In this Terrine Normande au Calvados; two very significant styles of French cuisine come together to create a truly perfect product. Chicken Normandy is a home style French dish filled with the aromatic flavors of onions and herbs, encased in the creamy sauce filled with cheese and mushrooms. In this Classic French reincarnation, all of those flavors come together in a flawlessly textured and flavorful pate. There are many ways to enjoy this terrine; the most indulgent way of course is with a loaf of good French bread and glass of dry white wine to cut through the richness. If you are interested in a hot preparation, try slicing your pate at least an inch thick and quickly pan searing it to create a crispy outer layer and an intensely creamy center.