Sunday, August 16, 2009

Cochon Butcher - New Orleans (Part 2)

So I had a chance to stop by Cochon Butcher the last time I was in New Orleans. Unfortunately, they were out of bacon pralines. Still, even with beignets at CafĂ© du Monde looming, I figured it couldn’t hurt to try a few things.

Is there really a more perfect way to start you morning than with a charcuterie plate?

This really was an interesting selection of house cured meats, especially the terrine in the background.

First was the lonza, a delicious pork loin that had been cured with salt, pepper, and fennel…lots of fennel.

After the lonza came the crespone. Not knowing what crespone was, I did a little research and found that crespone is the term for dry sausage from meat stuffed into the oddly shaped colon casing which is then cured. Taking a bite of the colon casing meat, I found that it was very dense and fatty but it finished with a very meaty, porky taste.

If colon casing wasn’t enough, the third meat was blood salami. Even with an odd name, this was a delicious piece of meat. Every slice was thick, meaty, very spicy and very delicious. Oddly there wasn’t any real iron taste to the meat.

Last on the charcuterie plate was the terrine. In this case it was a terrine of pork and parsley. The pork in this dish had a very basic flavor, and while there was a lot of parsley, it didn’t overpower the meat at all. Despite being a very nice terrine, this was definitely my least favorite of the four.

Always on the lookout for cheap eats, I couldn’t pass up the $3 house Boudin.

I was surprised at just how moist this Boudin was.

Even though it was a little on the soupy side, this Boudin was beautifully spiced with a fair amount of black pepper and cayenne at the end of each bite.

The accompanying pickles were no slouch in the spice department either. Each pickle was crispy salty and spicy. Pickles aside, the casing made the Boudin a little hard to eat, but it was definitely a great deal.

One of these days I’ll have a sandwich at Cochon Butcher, but for now I’m pretty content to enjoy all their house meats and salumis.

For part one of Cochon Butcher, please click here

For part three of Cochon Butcher, please click here

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