Your home is lovely. It’s filled with your stuff–and more importantly than that–it’s filled with your memories. You have a sofa. You have a few books. Maybe a painting or a fruit basket. You have meals eaten with people you cherish. The spot on the carpet from where your best friend spilled Merlot; perhaps you don’t love the stain that it left, but you’ll always cherish the memories of how you laughed and laughed that evening. You have lightbulbs, trinkets, and toilet paper. But you know what your house is missing? It’s not a Pottery Barn rug, or an eames chair, or a swimming pool: it’s apéro hour.
The word “apéro” is short for “apéritif,” which comes from the Latin “aperire,” meaning “to open”. This is because, in French tradition, apéro is always the opening of a wonderful evening. It is the time of pre-dinner drinks and snacks. Shared with friends and family, apéro hour symbolises the winding down of the day. Work is done. Daylight is fading. Our shoulders relax. We breathe a sigh of relief and sip something splendid. To enjoy apéro is to acknowledge that nothing more can be achieved this day but pleasure–hedonists rejoice! Apéro is our playground.
Though this tradition is inarguably French, it’s certainly snuck its way into other cultures. Even Americans (as uncouth as we may be) are starting to embrace the apéro. Maybe it’s because apéro hour is the logical antithesis of hustle culture–one of our greatest cultural failings. Perhaps you’re feeling stunned, stupefied, or even mystified by what I’m asserting. I can hear your contention already: if the point of apéro is relaxation, wouldn’t hosting one simply put more work on my plate? To this I say, “You have much to learn, young grasshopper.” The whole point is making it easy-breezy, effortless, and très élégante–but never stuffy or overly formal. Frankie may have said “relax,” but apéro hour insists it more fervently.
So, what is served during apéro? Traditionally, you’ll have lower ABV drinks like wines, beers, and even some cocktails. Aperol Spritz, Negroni, and Kir Royale are all popular apéro hour sips–but nobody is going to be angry if you serve up a martini. To nibble, we’ll need finger foods like crudité, cured meats, cheeses, olives, and crackers. The main objective of the apéro hour is socialization: noms, noshes, and nips take a back seat to the primary objective. Want to take things a step further? Ask yourself this question: am I crafting an apéro hour or an apéro dinatoire? Apéro is for light fare and drinks. Easy, accessible, and a delicious predecessor to any dinner. But in the heat of summer–when it’s too hot to move your body, let alone turn on the oven–you might consider serving the apéro dinatoire. Often served in lieu of dinner, the apéro dinatoire is France’s answer to picky-bits in the garden on a hot summer evening. Take everything that you’d traditionally find served during an apéro hour, but add tartines and shellfish. Don’t panic if you don’t know what a tartine is. It’s okay, baby; not knowing something is the first step to learning something new. A tartine is basically just a fancy word for bread with stuff on it. If you’ve eaten bruschetta or avocado toast, you’ve basically already had a tartine. Toppings can be savory or sweet, the possibilities are endless.
As Americans, apéro may feel foreign to us. Perhaps you wish to embrace this tradition, but don’t know where to start. Like a Christian kid who just got invited to their friend’s house to celebrate Rosh Hashanah: you’ll need a guide to this new experience. I volunteer to be your sherpa. In order to build the best apéro hour, you simply need the right tools in your toolbox. Once you’ve amassed the correct tools, the construction becomes easy, effortless, and oh-so-satisfying. In the spirit of keeping things simple, I recommend finding a single company that basically specializes in all-things-apéro. You’re asking yourself whether such a company could possibly provide a person with the prospective proponents of a perfect apéro hour. My sweet summer child, allow me to introduce you to Three Little Pigs Charcuterie. They recently sent me a box of goodies so that I could host an epic apéro–though this could easily have been enhanced into an apéro dinatoire. These are all the Three Little Pigs products you could possibly need for an epic apéro hour. Pick and choose to cultivate something that fits your personal taste. Ultimately, the best apéro hour is the one that makes you the happiest.
Charcuterie Trio–the most basic tool in your arsenal and your best friend when building your apéro hour spread. You can order this online or grab it last minute at your local Kroger. You don’t have to put thought into what charcuterie to provide, because Three Little Pigs has literally done all of the work for you. The trio includes prosciutto, soppressata, and pepperoni. These salty little bites of meat will satisfy adventurous eaters and finicky pickers alike. The best part? This is truly an “open the package and transfer to a pretty plate” scenario. Effort is overrated.
Sliced Saucisson Sec–honestly, one of my favorite bites of the evening. I think picky eaters will still enjoy this, but it’s definitely a slightly elevated charcuterie offering. This super-thinly sliced pork sausage has garlic, spices, and a bit of swiss chard culminating in a uniquely French flavor. (Put any leftovers on a sandwich. You’re welcome.) Similarly to the charcuterie trio, this is another situation where all you have to do is open the packaging and transfer the saucisson sec to a pretty plate or serving board. What’s the common refrain? Effort is overrated.
Belleforte Alpine-Style Cheese–this 100% cow’s milk cheese hails from the Rhône-Alpes region of France. I will be honest with you, when I unwrapped this cheese and began cutting it for my apéro hour, my partner was in the kitchen and asked, “What smells like feet?” Is the aroma pungent? Yes. Could it be off-putting for some people? Perhaps. Will your guests notice the bouquet of this cheese if you’re serving it outside? Nope, probably not. It’s the perfect cheese for your apéro hour because it’s a little fruity, a little sweet, a little nutty, and ultra creamy while still holding together well enough to be cut into cute little bite-sized pieces. Snack it between bites of charcuterie or with a handful of walnuts. It’s the cheese your guests may have never heard of, but will definitely ask for it to be included at the next apéro hour.
Agour Ossau-Iraty Cheese–this 100% sheep milk cheese is less challenging than the Belleforte. With virtually no aroma, the Agour Ossau-Iraty pairs well with most things. Firm yet creamy, rich and nutty, and a fantastic accompaniment to a glass of Bordeaux or any big, red wine. This cheese gets along well with everyone, making it the perfect addition to any apéro hour. Turn any leftovers into grilled cheese.
Bloc de Foie de Canard–my absolute favorite, but less beloved by my friends. It comes down to texture. Some people prefer something with more chew. I am not one of those people. Give me ultra-creamy fattened duck liver to spread on toast and I’m a very, very, very happy girl. Three Little Pigs keeps their ingredients simple. This ultra flavorful foie is made of fattened duck liver, Sauternes, cream, salt, Cognac, sugar, and spices. It is traditional in every sense of the word. It is elegant, indulgent, and–in my humble opinion–the best way to elevate your apéro hour. Will everyone agree with me? No, perhaps not–but those people are wrong.
Rillettes de Canard–to keep things fair and honest, this was my least favorite apéro hour offering, but it was the most beloved by my friends. Do I like these duck rillettes? Yes I do. I’ve eaten it before and I will eat it again–but I could, frankly, take it or leave it. This is effectively confit-style duck; slow cooked into succulent, soft ribbons. This is the MVP for those who crave texture in a way that Foie does not provide.
Mousse de Canard au Foie Gras–a terrine that could be described as ‘the best of both worlds.’ A heavenly combination of duck Foie Gras and duck meat are subtly sweetened with grapes, raisins, and Sauternes. The flavor of this is unmatched. The only potential downside of this delightful dish? It’s topped with aspic. For the uninitiated, I’ll politely describe aspic as meat jelly. It’s just a thin layer on top. Some people love it but many do not. The saving grace? If you find aspic to be challenging, you can simply remove the layer from the top of this terrine and enjoy the Mousse de Canard au Foie Gras that lies beneath.
Mousse du Périgord–if duck isn’t your thing, that’s no problem. The Mousse du Périgord is the pièce de résistance of any truly elegant apéro dinatoire. I am of the mind that, if nothing else, this should be on your table. This creamy and decadent combination of chicken and turkey liver, black truffle, and sherry is certain to impress your guests. I could very honestly eat an entire container of this by myself–and I very well may do so in the near future. The second-best thing about apéro dinatoire is the leftovers. (The first-best thing about it is enjoying time, drinks, and good food with good friends without turning on a single kitchen appliance.) A sneaky bit of leftover truffled pâté to enjoy late at night on your sofa or perhaps on the kitchen floor by the haunting light of your refrigerator–that’s just a bonus.
Petits Toasts–unfortunately, I can’t tell you from personal experience if these taste good, because they’re not gluten-free so I’m unable to enjoy them. But you know who seemed to enjoy them very much? My friends. These gorgeous, perfectly shaped little toasts provide the most apropos vehicle for delivering pâté to your gaping maw in a dignified fashion. Flawlessly crisp right out of the package, there’s nothing for you to do but plate them up. Without having eaten one myself, I still strongly endorse these toasts. Your friends will thank you for providing them.
Olives Vertes Lucques–sure you can buy olives anywhere, but why would you when you can buy these olives. With pits intact, providing the absolute best textural experience, these salty, sexy, little green babies are imported from France. Why choose French olives when Mediterranean olives are quelle authentique? Because we’re having a French snacktime and if I’ve told you once, I’ve told you a thousand times: what grows together goes together. Grown in sunny Provence, the Olives Vertes Lucques have an unusual crescent shape and a perfect flavor to compliment a gin martini.
“Traditional” Cornichons – there are three varieties of Cornichon produced by Three Little Pigs. The Cornichons à l’américaine are basically their version of a bread and butter pickle. Delicious for snacking, but maybe not the most authentic pick for apéro. We snacked on their Traditional Cornichons and used them to make excellent martinis. Whether utilizing gin or vodka, these customary, teeny-tiny, French pickles make delicious cocktails. But, if you’re feeling a little spicy, I’d also recommend using their Cornichons Piquants in your next martini. I’m sure we’re all well aware that the drink trend of Summer 2025 is putting frozen jalapeños in your Sauvy B. I don’t mean to be rude, but it’s a bit pedestrian and overplayed at this point. Elevate your game with a Spicy Cornichon Martini. You’re anything but basic, so craft a cocktail that’s as interesting as you are.
Are you overwhelmed? Did I give you too much to chew on? It’s okay, you can relax. That’s what apéro is all about. You don’t have to remember every line of data I’ve dutifully delivered to your doorstep. Once you get some apéro hours in you will start to form your own opinions of what’s right for your apéro. But if it’s your first time crafting an apéro hour for you and yours,’ there’s only one thing you need to remember: there’s no need to huff and puff and blow a bunch of time and money down at your local multi-billion dollar grocery chain. Three Little Pigs can take you in and teach you how to build your apéro tradition from the ground up.
Oh, and one last thing. You can order your apéro materials at their site, 3pigs.com and use the discount code PLONKANDPLEASURE for 10% off your entire order. Don’t say I never gave you anything.
Plonk & Pleasure 
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