Cochon Butcher

Cochon Butcher is a casual counter-service deli and sandwich shop that pays tribute to Old-World butcher and charcuterie traditions. Five full-time butchers break down roughly 2,000 pounds of meat weekly, using traditional smoking, curing and butchery techniques and striving to utilize every part of the hog. The business retails house-made pickles, jellies and mustards alongside curated butcher merchandise and knives, and it offers curated cocktails, wines and craft beers as well as takeout, catering and shipped items via partners. Cochon Butcher is recognized with a MICHELIN Bib Gourmand distinction and presents itself as a working butcher shop and neighborhood food destination. The dining room is a casual, counter-service space geared toward walk-ins for lunch and dinner, with a relaxed, deli-like tone rather than formality. For larger or more formal sit-down events guests are referred to the sister restaurant Cochon next door. Cooking centers on deli-style American fare with emphasis on charcuterie, cured meats and sausages prepared using old-world butchery and curing techniques. Menus feature specialty sandwiches, small plates and rotating dinner specials that highlight locally sourced produce and meats procured directly by chefs and foragers from a network of named regional farms. The restaurant operates within Donald Link’s Link Restaurant Group and is led by Donald Link, a Louisiana native whose restaurants and cookbooks have earned James Beard recognition and other national awards. Specialties include house-made cured meats and sausages; specialty sandwiches on house-baked bread; charcuterie and cheese platters; boudin and andouille sausages; and hogs head cheese and rillettes.