David Kemp

When 30-year-old David Kemp became a partner in Les Trois Petits Cochons in 2015, he joined a historic protein company with an experienced staff and excellent product. He was embarking on a growth journey, for himself and the company.

“The core products were strong and Les Trois had a great relationship with its retail and foodservice partners,” says Kemp. “I thought there was opportunity to expand the line.” And he has accomplished that and more, increasing sales by 25 percent per year since 2017.

From Afghanistan to Harvard

Kemp grew up in New York City and was always interested in business. Yet prior to his business career, he joined the Marines and was twice deployed in Afghanistan. He returned and earned an MBA from Harvard Business School. Kemp was offered a job at McKinsey & Company but was not passionate about consulting for others.

He searched for a business to join for one year until he met Alain Sinturel, who had founded Les Trois Petits Cochons in 1975. Says Kemp, “Alain never took his eye off the quality of the products.” Kemp credits Sinturel, President Maha Friej, Vice President of Sales Leif Derven, and Production Manager Jimmy Beliomini with mentoring him as the new owner.

Kemp spent a lot of time at the manufacturing facility in Wilkes Barre, Pennsylvania, working with production and R&D managers. He attended trade shows and customer presentations, immersing himself in the business. The company developed new products, including organic pates, a pre-sliced Jambon de Paris, in truffle and rosemary, and the award-winning Egg White Bites in five flavors, including Broccoli and Parmesan and Spinach and Feta.

While growing the existing business, Kemp explored other ventures. Several family-owned meat companies that had been in business for decades were in the same situation as Les Trois Petits Cochons—looking for new ownership to invigorate the company while maintaining the traditions and values of the past.

Fabrique Delices was one of those companies. Originally founded in San Mateo, California, in 1985, it had been a competitor to Les Trois Petits Cochons for 30-plus years. President Sebastian Espinasse was looking for a partner and Les Trois Petits Cochons was a perfect fit. “We respected their products and people,” says Kemp. “And they were much stronger in high-end foodservice. We kept the people and their facility in California.”

Kemp acquired three other meat companies—Longhini Sausage Co. of New Haven, Connecticut, founded in 1950; Esposito’s Sausage of New York City, founded in 1933; and Uncle Charley’s of Pittsburgh, started in 1989.

In 2020, Village Gourmet was born. Each company continues to operate as a separate brand. As the website states, “Companies within Village Gourmet share the same commitment to using time-honored recipes and high-quality ingredients, from fresh sausage, classic charcuterie, accompaniments, snacks, and more.” 

“We have a good model and hope to continue our expansion in the high-quality protein space,” says Kemp. “And we will do that by respecting the heritage of the brands.”