Les Trois Petits Cochons has been honing its reputation for traditionally inspired-yet-innovative approach to pâté and charcuterie for almost 45 years now. And with recent product launches that cater to a changing set of consumer expectations—including new organic offerings launched last year—the company is proving it’s as much forward-thinking as it is grounded in an authentic approach to French cuisine.
I recently spoke to Marketing Director Neera Jokitalo to learn more about the company’s new Basque line—inspired by the unique culinary tradition and terroir of Southwest France and Northern Spain.
“We started selling our Basque line almost a year ago with the launch of our Saucisson Sec Basque. After that we launched our Basque Sausage, pâtés and mousses, and most recently our Moutarde Basque (Basque Mustard),” Neera explained, noting that the essence of the line is a very special AOC protected ingredient—the Espelette Pepper. “Espelette Pepper is used in all of our Basque items, and was also the inspiration behind the line. It is an incredibly versatile ingredient, and adds a subtle heat and unique taste.”
Neera told me the company’s new line owes its inception to the Espelette Pepper and the particulars of the climate that produces this truly unique item.
“The Espelette Pepper is really what makes the Basque line unique. It is a variety of chili pepper that is cultivated in a list of communes, one of them being the town of Espelette, in the Basque region of France. The climate benefits from nice temperatures in the summer, generous rains, and a natural breeze from the Atlantic, promoting the growth and harmonious development of the Espelette Pepper,” Neera noted. ‘’We wanted to use new and unique ingredients, while maintaining our French heritage and tradition, and Espelette Pepper was the perfect choice.”
Les Trois Petits Cochons’ Basque line features an Organic Pâté Basque, Organic Mousse Basque, Saucisson Sec Basque, Basque Sausage, and the newly launched Moutarde Basque.
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