Chefs Donald Link and Stephen Stryjewski opened Cochon Restaurant and Cochon Butcher in New Orleans’ Warehouse district with the goal of offering the distinct flavors of the real Cajun country. Since opening, the restaurant and chefs have been decorated with James Beard Awards, heralded as “one of the most important restaurants in America” and regarded as a temple of authentic, regional cuisine. Cochon Butcher pays tribute to Old World butcher and charcuterie shops. The shop itself serves fantastic food and has a wonderful bar, but it is their house-made cured meats and sausages sold from the shop cases that inspired Donald and Stephen to create a brand that would be available to a larger audience. Cochon Butcher meats product line is made with all-natural, antibiotic-free pork. It is also nitrate and nitrite-free.
Classic Cajun smoked sausage. A combination of ground & hand-cut pieces of pork seasoned with Cajun spices and slow smoked over hardwood.
Whole pork shoulder, cured in the Italian style with paprika, black pepper, juniper, mace, and coriander. An essential ingredient on a Muffaletta sandwich.
Mortadella Classic Italian emulsified sausage. Seasoned traditionally with cloves, mace, and allspice.
Cochon Butchers famous salami but cooked. Seasoned with salt, milk powder, nutmeg and cardamon in a 3 1/2 inch diameter casing.
Slow-smoked, Cajun syle sausage based on the recipe that Chef Donald Link’s German ancestor’s brought with them when they settled in Cajun Country in the late 1800’s. It is perfect for sandwiches, gumbos and stews.
Lean pork shoulder cured with paprika, cayenne and chili powders. Generously spiced and smoked it is great for soups, stews and pastas.
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