Cochon Butcher uses only all-natural meats and whole hogs from local and organic farms. Working with Blake and Bill Ryles for over a decade together we have created a terminal cross breed of Berkshire Blue hogs used for our meats. Our five, full-time butchers break down 2,000 pounds of meat in-house each week ensuring we utilize every part of the pig—skin for cracklins’, fat for rendering, bones for stock — everything is used.
Our butchers prepare all of the meats that we serve in our sandwiches, small plates and dinner entrees, maybe even a dessert, as well as meats and other pork products for our restaurant group. Our cured meats, sausages and fresh cuts are made and cured in-house using old world traditions. We also sell our cured meats, sausages and fresh cuts in our meat case which includes Genoa salami, fennel salami, boudin, andouille, tasso, sopressata, capicola, hogs head cheese, rillettes, smoked salmon, ham hocks, venison and duck confit.
Learn about the meat we make.
spiced smoked pork sausage that is the cornerstone of Cajun cooking
Cajun fast-food available in every restaurant, gas station and corner store in Acadiana; steamed sausage made with pork, rice, trinity and a blend of spices
made from the neck and shoulder of the hog, it is smoked and prepared with a variety of spices and herbs
cooked pork salami that is lightly fermented and heavily seasoned with garlic, salt, pepper and sugar
variety of heavily salted ham preserved by curing for long periods of time
rustic version of our andouille with a finer grind and a heavier smoke
leaner than most sausages and has a deeper, richer flavor accentuated with a splash of red wine and a light smoke
duck legs that have been slowly cooked in their own fat and stored in that fat in a covered container, preserving the meat
cured and air-dried, a hard sausage made from pork, seasoned with garlic, pepper and red wine
cross cut of meat, cured and heavily smoked used to flavor soups, stews, greens or other slow cooked foods
Hogs Head Cheese
terrine or “meat jelly” made from chopped and boiled parts of the hog from the shoulders up
large Italian sausage of pork, beef and pork fat chopped fine, flavored with spices, including whole or ground black pepper and garlic
Italian pork belly cured with salt, pepper, and rosemary and air-dried for four months
brisket of beef that has been cured in a mixture of garlic, peppercorns, sugar, coriander seeds that is smoked and then steamed
small to medium sized cubes of high quality pork that have been slowly cooked in a covered pot to become candied
terrine made from pork that is cubed and chopped, salted heavily and cooked slowly in fat and cooked to a consistency similar to a pâté
spicy dry-cured salami made from finely ground pork seasoned with fennel and white pepper fermented and aged for 3 months
salmon fillet that is lightly cured with salt and sugar then smoked giving it a distinctive flavor and a fine texture
dry-cured Italian salami
Cajun ham made from the shoulder of the hog, brined and then packed in spices, traditionally used for seasoning