New Orleans Dining: COCHON Butcher

COCHON Butcher
930 Tchoupitoulas Street
New Orleans, LA 70130
(504) 588-7675

Web Site:

Click Here for a Hi-Res Slide Show

Donald Link’s COCHON Butcher is half butcher shop, half re-invented deli with a Cajun and New Orleans twist.

Click on the “Read the rest of this entry” link below for more.

COCHON Butcher New Orleans

Right down the street from COCHON restaurant, Chef Donald Link’s fine-dining ode to all things oink, Link and his partners have opened Butcher, a small lunch place that focuses on unique deli sandwiches and also functions as a butcher shop selling fine artisinally-butchered meats. All the charcuterie for the sandwiches at Butcher is made in-house, and the meats and sausages used here are all sourced and made specifically for COCHON’s and Butcher’s use.

Chef Donald Link, proprietor of COCHON, Butcher and Herbsaint Restaurants in New Orleans.

Above the main counter area you can see much of the charcuterie that is used in Butcher’s sandwiches.

Here are some of the items in the front case you can take home (click on photo to enlarge)

As well as the fine meats you can buy to bring home and cook yourself (click to enlarge)

House cured salumi. I think this is a sopressata of some kind.

Charcuterie platter.

Butcher also uses various artisinal breads for all of its sandwiches.

Chef Link cures his own pastrami, although I would tend to say that they are closer to the original basturma than pastrami. To the left is a duck pastrami and to the upper right is his regular beef pastrami, which is thinly sliced and heavily smoked rather having the peppery/garlicky/mustardy and briny characteristics of a New York Jewish Pastrami or a Montreal smoke meat. Both are excellent for what they are, although I don’t think Katz or Schwartz’s has  much to worry about. Yet.

Another charcuterie glory shot.

A view down the counter.

Butcher also makes its own Boudin sausage, which is probably the best I have ever tasted — not at all livery, but very peppery.

The carte de Sandwiches (click to enlarge)

A pastrami sandwich, ordered by another customer.

The “Gambino” ordered by another customer.

The “All the way Hot Dog” ordered by another customer.

A bowl of Chicken and Sausage dark roux gumbo that Rachel and I agree was the best bowl of gumbo we’ve had during our entire New Orleans trip. This is saying a lot as I’m quite partial to Upperline’s gumbo, but you can only have it a cup at a time.

Rachel’s hot roast beef sandwich with gravy and melted cheese. This isn’t by any means a traditional New Orleans roast beef Po-Boy, but something else entirely. And it was magnificent.

Wanting to sample some of the charcuterie, I opted for the Muffuletta, served hot.

Muffuletta cross-section.

Cochon’s muffuletta is appropriately lunch-sized as opposed to the monsters that Central Grocery or the Godzilla-sized ones at Nor-Joe’s (my personal favorite for bringing home). It is also very light on the olive salad, which is treated as more of a condiment than an integral component but the charcuterie in it is absolutely top notch.

If your sandwich or Gumbo needs that little extra something, the house-made Habanero Sweet Potato Hot Sauce really hits the spot.

A patron enjoys a Roast Pork sandwich.

Two ladies await their take-out order. What’s this, cupcakes?

Cupakes or Chicken… Cupcakes or Chicken… what a dilemma

Red Velvet Cupcake and Chocolate Cookie. A nice ending to a perfect lunch downtown.

12 Responses to New Orleans Dining: COCHON Butcher

  1. John Sconzo says:

    Nicely documented, Jason. The place looks to have been a lot busier than when I was there in October.Their andouille is very good as well. In general, I thought the place was best when one stuck to pork products. I was disappointed in a shrimp salad sandwich, but most everything else was excellent.

  2. Loulou says:

    Did you try the amazing bacon pralines?
    Bacon Praline

  3. Chad says:

    Dayum! That looks good. I’ve wanted to try that place since first reading about it in Garden & Gun last January. Looking at the menu board, I’d have to eat there every day for a week to try everything I wanted.

  4. Sammy says:

    Oh man.

    Maybe it’s because with the holidays over I’m trying to watch what I eat again, but this post is making me killer hungry, man.

  5. Do Bianchi says:

    That place is OFF THE CHARTS AWESOME! great post…

  6. John Walker says:

    I hope you’re going to write a book at some point. Been following this blog and your twitter stream for a while. New Orleans dining book first, please.

  7. We had a great meal at Cochon this summer. Jason, I’m wondering about your description of the deli in your photos as “cured.” I know the pigs used are raised naturally, so would it then make sense to use preservatives common to the curing process, such as sodium nitrites and nitrates? There are lots of uncured hot dogs and cold cuts and bacon now available commercially so I wouldn’t think it would be difficult for a specialty place like Cochon/Butcher to do the same.

    • Victor I tend to think of most Salumi as cured, particularly when you see the pinkish red color, they are usually using some nitrate of some kind. Uncured meats don’t have that characteristic color. They can if cold smoked without nitrates like some of the cajun sausages and hams

  8. Beth M says:

    Ugh, I’m SO EXCITED to go eat there now! I often pass by Couchon and want to go in but have yet to… now they are both at the top of my list.

  9. John Gambino says:

    How do I order one of those “Gambino” sandwiches for delivery!!!!

  10. Eric says:


    That dark roux gumbo is making my mouth water! Can you recommend any restaurants in the Northern NJ/NYC area that make a good gumbo?


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: