A New Orleans classic done with precision at Cochon. The meats are sliced paper-thin by the butchers on-site, allowing the flavors to layer rather than dominate. The olive giardiniera—made in-house—is the critical component, providing brine and heat that cuts through the richness. Michelin recognized this sandwich as one of the best in North America. Reviewers often order two halves: one to eat immediately, one to wrap and save.
Tips from diners
This is best eaten immediately while the bread is warm and the giardiniera is bright. Stand at the counter or take it outside to eat.
Buy two halves if you're exploring the Warehouse District. One for now, one for later—the flavors hold beautifully.
A Cajun bar snack tradition done well. The eggs are pickled in a spiced brine, becoming tangy and complex. The pork rinds are fried fresh daily from the butcher shop's trimmings, providing a salty, crispy counterpoint. Reviewers appreciate this as a nostalgic, affordable snack that's made in-house with care.
Tips from diners
Grab these while waiting for your sandwich order. They're affordable, satisfying, and pair well with a cold beer.
The butcher shop showcases its curing craft here. The andouille is smoky and spiced, the boudin is creamy with rice and spices. Both are made daily to ensure freshness. Served grilled over charcoal to develop a crust. The housemade mustard is sharp and cuts the richness. A quick, casual way to taste the butchery at its core.
Tips from diners
Order this as a quick lunch. It's casual, affordable, and shows the butcher's craft without the commitment of a full sandwich.
The butcher shop's take on the classic po'boy. The cochon de lait is roasted until the skin crisps, then shredded and piled onto crispy French bread. Pickled onions provide acidic relief, and the housemade mayo adds richness without heaviness. Reviewers describe this as a more refined take on a humble sandwich—still casual, but with clear attention to ingredient quality.
Tips from diners
If you're torn between this and the muffuletta, order one of each and share. Both are excellent, just different.
A showcase of the butcher shop's curing program. The board changes based on what's been made that week—might include house-made pâté de foie gras, saucisson, coppa, or terrine. Served with housemade crackers and pickled vegetables. This is the place to taste the depth of the butchery's craft, especially if you have time to sit at the counter and ask about what's on offer.
Tips from diners
Ask what's on the board before you arrive. The selection changes weekly based on what the butchers have made.
Order multiple boards if you're a larger group. This is ideal for sharing and trying a wider range of preparations.
Cochon Butcher opened as the sibling restaurant to Cochon, operating as a traditional Cajun butcher shop and charcuterie counter. Five full-time butchers make all cured meats, sausages, and fresh cuts daily. The restaurant earned a Michelin Bib Gourmand award, recognizing excellent food at reasonable prices. Their muffuletta—thin shavings of genoa, mortadella, and capicola smeared in giardiniera—was recognized by Michelin as one of the best sandwiches in North America. Located in the Warehouse District, it's a casual counter-service spot.
This is counter service—no reservations. Lines can form during lunch and dinner, but they move quickly. Come during off-peak hours (3-4 pm) for a shorter wait.
Everything here travels well if you want to eat elsewhere. The muffuletta, sandwiches, and sausages are excellent to-go options.
This is one of the best values in the Warehouse District. Michelin-recognized food at casual prices—most items are under $15.
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