One Good Find: Les Trois Petits Cochons

Everyday, a great food product made in the U.S.A.

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What started as a little slice — er, *un petite tranche* — of Paris in Greenwich Village has become a medal-draped charcuterie empire, with a factory in Wilkes-Barre and an Eiffel-sized spread of mustards, terrines, patés, and, of course, cured meats. The Three Pigs might not be *petit* anymore, but their work is just as tasty, like this air-dried sausage from the Pyrenees. At a Paris bistro, you’d top a slice with good Dijon and a crusty baguette — but stateside sidewalk cafes are made for brunching, and brunching means Bloodies, where a spear of sausage makes an indulgently irreverent garnish.

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