{"id":1864,"date":"2012-04-20T15:07:14","date_gmt":"2012-04-20T20:07:14","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1864"},"modified":"2012-04-20T15:07:45","modified_gmt":"2012-04-20T20:07:45","slug":"cochon-butcher-in-new-orleans","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/cochon-butcher-in-new-orleans\/","title":{"rendered":"Cochon Butcher in New Orleans"},"content":{"rendered":"<h4>By Todd Barron @ Foodiecuisine.com<\/h4>\n<div id=\"attachment_1956\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/04\/chacuterie_cochon.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1956\" class=\"size-medium wp-image-1956\" title=\"chacuterie_cochon\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/04\/chacuterie_cochon-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/04\/chacuterie_cochon-300x179.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/04\/chacuterie_cochon.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1956\" class=\"wp-caption-text\">Charcuterie Plate<\/p><\/div>\n<p>I can count the number of real delis I have been to in the United States on one hand and that is not a good thing.\u00a0 The skills learned over the last thousand years are slowly but surely being replaced by factories and robo-butchers.\u00a0 No longer do you go down to the corner-butcher to pickup homemade salami.<\/p>\n<p>Today you get\u00a0deli meats\u00a0from a vacuum packed plastic bag at the grocery store with the name of a pig\u2019s cranium on the cover.\u00a0 The product tastes like the care that went into making it as well.\u00a0 For the most part, the \u201cdeli\u201d meats from the grocery store resemble the food I had in the lunch line when in grammar school, plasticy and tasteless.<\/p>\n<p><a href=\"http:\/\/www.cochonbutcher.com\/\">Cochon Butcher<\/a> in New Orleans bucks the trend by making all of their meats in-house.\u00a0 They make their own salami, porchetta, corned beef, and many other items.\u00a0 Everything follows the traditions passed down over generations and the resulting flavor is amazing.<\/p>\n<p>I ordered the <strong>Charcuterie Plate ($14)<\/strong>\u00a0along with the <strong>\u201cGambino\u201d Sandwich ($12)<\/strong> while vacationing in the French Quarter over Spring Break.<\/p>\n<p>The Charcuterie Plate comes with a variety of house made meats, olives, and some vegetables.\u00a0 It both looks and tastes great.\u00a0 I especially like the dried beef.\u00a0 The Gambino Sandwich is made also with a mix of house meats and reminds me of other Italian sandwiches I have had, only better.<\/p>\n<p>Overall the meats were all very flavorful, with a deep earthiness to them, and left me wanting to return for more.\u00a0 I highly suggest trying out Cochon Butcher!<\/p>\n<p><a href=\"http:\/\/www.urbanspoon.com\/r\/57\/1453096\/restaurant\/Warehouse-District\/Cochon-Butcher-New-Orleans\"><img decoding=\"async\" style=\"border: none; width: 200px; height: 146px;\" src=\"http:\/\/www.urbanspoon.com\/b\/link\/1453096\/biglink.gif\" alt=\"Cochon Butcher on Urbanspoon\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ Foodiecuisine.com I can count the number of real delis I have been to in the United States on one hand and that is not a good thing.\u00a0 The skills learned over the last thousand years are slowly but surely being replaced by factories and robo-butchers.\u00a0 No longer do you go down [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,5,205],"tags":[628,17,460,371,629,630],"class_list":["post-1864","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-general","category-reviews","tag-butcher","tag-fresh","tag-homemade","tag-meat","tag-porcetta","tag-salami"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1864"}],"version-history":[{"count":7,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1864\/revisions"}],"predecessor-version":[{"id":1958,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1864\/revisions\/1958"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1864"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}