Sliced Butcher Bacon
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Not eligible for shipping to CanadaDelicious house-smoked, cured bacon, simply seasoned with salt, sugar, and brown sugar. Thanks to Cochon Butcher’s curing methods, this bacon is extra thick and juicy when cooked, making it a delight to enjoy!
Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009, is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards.
This package includes your choice of 1-5 lbs. of Sliced Butcher Bacon
- Each pound of bacon arrives individually wrapped and serves 1-2 people
- Bacon ships frozen with ice packs, may thaw during transit.
- Upon arrival, store bacon in the refrigerator or in the freezer.
- Bacon lasts up to 1 week in the refrigerator or up to 1 month in the freezer.
To Serve
Stovetop
- Remove bacon from packaging.
- Place bacon in a cold pan, preferably cast iron.
- Cook over medium-low heat, turning a few times until desired crispiness is achieved.
- Serve and enjoy!
Oven
- Preheat oven to 400°F.
- Remove bacon from packaging.
- Place on a large baking sheet and bake in the oven until desired crispiness is reached.
- Serve and enjoy!
- Sliced Butcher Bacon – Pork, Salt, Sugar, Brown Sugar, Cure #1
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
