

Member-owned grocery co-op offering local, organic, and bulk foods open to all shoppers.

Butcher & Restaurant
Open
Old-world butcher shop and charcuterie counter serving sandwiches, small plates, and dinner in New Orleans.
Cochon Butcher is a tribute to old-world butcher and charcuterie shops, part of the Link Restaurant Group founded by chefs Donald Link and Stephen Stryjewski. Five full-time butchers break down, smoke, and cure more than 2,000 pounds of meat and sausages in-house each week. The meat case carries a wide range of house-made products: andouille, boudin, tasso, capicola, sopressata, hog's head cheese, rillettes, smoked salmon, duck confit, and more. The menu extends to specialty sandwiches, small plates, and lunch and dinner specials, all built around the meats made on-site. Bread comes from sister restaurant La Boulangerie. Fresh cuts, charcuterie platters, and catering are also available. Cochon Butcher holds a Michelin Bib Gourmand and operates as a walk-in, counter-service spot with no reservations required. Learn more on their About Page.
Cochon Butcher uses all-natural meats and whole hogs sourced from local farms. In a partnership spanning more than a decade, the butcher team works with farmers Blake and Bill Ryles to raise a terminal cross breed of Berkshire Blue hogs specifically for its meats. All cured meats, sausages, and fresh cuts are made and cured in-house using old-world traditions, and the whole-hog approach means every part of the animal is put to use: skin for cracklins, fat for rendering, and bones for stock. Fresh produce, eggs, and dairy are sourced directly from local farmers through a dedicated forager. Bread for sandwiches is baked at sister restaurant La Boulangerie and delivered to the shop.
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Last edited: 10 days ago
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