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. One especially popular variety of charcuterie has always been sausage making, dating back to almost the dawn of the culinary arts. Once we reached the point of perfecting the method of sausage making, it of course became a race to reach the perfect combination of flavors and textures. This classic French recipe for Saucisson Sec originated in the Pyrenees Mountains but in this case it has been hand made in North America. Saucisson Sec is a famous dried sausage with a hard texture but a contrasting mellow aroma and creamy rich flavor; this particular variety has been flavored with herbs de province for a truly French experience. Slicing your Saucisson Sec wafer thin will allow you to get the most out of it; also try pairing it with an ice cold beer and some crusty French bread for a perfect pairing.