This visit to Cochon Butcher (next door to Cochon on Tchoupitoulas) reads like a love letter to in-house charcuterie: deep-smoked, beef-casing andouille; salamis, mortadella, rillettes, terrines, pickles, and Creole mustard—all made on site.
You get a behind-the-scenes peek at upstairs curing rooms (duck pastrami in progress), a shout-out to the then-new Calcasieu events space, and a memorable taste of the shop’s “bacon praline” studded with house Kurobuta bacon.
For lunch, the muffuletta—with finely chopped olive salad, perfect bread, and house meats—earns raves for flavor and value, and a lagniappe tartiflette with Reblochon seals the deal. It’s enthusiastic, photo-rich, and celebratory of Link/Stryjewski’s pork palace.
Be sure and check out my
Creole & Cajun Recipe Page as well as my
Bibliography of Creole & Cajun Cookbooks!
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