Meat us in New Orleans: Cochon Butcher


Butcher 2

Prior to my trip to New Orleans, I was excited for one thing and one thing only: the food. I’m a big fan of gumbo, jambalaya, and beignets. However, what I found is that New Orleans has a large array of other items as well. Located in the Warehouse District is a very well known restaurant called Cochon, which specializes in pork dishes.

Its lesser known but equally delicious counterpart is Butcher. Located just around the corner from Cochon, Butcher serves up fast sandwiches and sausage dishes. It also offers an array of cured meats for sale.

Cochon Butcher

970 Tchoupitoulas St

New Orleans, LA 70130

During my visit, I tried the Cajun Pork Dog on a pretzel bun. The dish consisted of a pork sausage, chili, cabbage, spicy mustard and pickles.


The Cajun Dog on a pretzel bun at Butcher. Photo: Sara Maldonado

The sausage itself was incredible. It was very juicy and had a great overall taste. It did not contain many spices but instead acted as the anchor for the dish.

While the sausage grounded the dish, the true flavor player was the chili and mustard. The mustard gave the dog the kick it needed to set it apart from a regular sausage. The cabbage was very mild in flavor, which helped give each bite a smooth finish.

I actually loved the pickles but found them to be extraneous in the dish. They had great flavor on their own but didn’t add anything to the dog that it didn’t already have. The pickles paired with the mustard were too overpowering and actually took away from the dish so I chose to just put them on the side.

My favorite part about the dish was the pretzel bun. It was soft and buttery. It wasn’t too greasy and helped pull in all the flavors together. Overall, I really enjoyed my first culinary experience in the Big Easy.
Cochon Butcher Menu, Reviews, Photos, Location and Info - Zomato

Sara M

Hailing from the great state of Virginia, I have an affinity for fresh apples and anything covered in butter or cheese. My family and I are from Guatemala and I had the pleasure of living there for a few years. Coffee and corn are engrained in our culture and continue to be staples in my diet. I was a pescatarian for ten years of my life but have become a carnivore in the last six months. I have been exploring the world of meat and have tried everything from BBQ ribs to Peruvian chicken. Every day is a new adventure in the meat department! I do not have much restaurant experience but I did work at a coffee shop for five years. I became a coffee master and learned how to pair different blends and origins with food to bring out maximum flavor, whether sweet or savory. As a Washingtonian, I will be focusing on the DC restaurant scene but will also be sharing new recipes and exploring the meaty side of life.