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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
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This is a high-energy, counter-service tribute to Old-World charcuterie shops and Cajun meat markets, where the air is thick with the scent of woodsmoke and curing spices. The kitchen is famous for breaking down over 2,000 pounds of whole hogs weekly, sourcing Berkshire Blue crossbreeds directly from a single family farm in Mississippi. First-timers should grab a seat at the bar or on the patio after ordering at the counter, as the dining room operates entirely on a walk-in basis.
★ The Legend
Cochon Muffuletta
This sandwich features house-cured capicola, mortadella, and salami layered with provolone and a finely minced, tangy olive giardiniera. It is served warm on a light, crumbly sesame loaf baked daily at sister bakery La Boulangerie, avoiding the heavy, oil-soaked bread common in lesser versions.
◆ Fan Favorite
Le Pig Mac
A pork-centric play on the fast-food classic, this burger features two seasoned all-pork patties topped with special sauce, American cheese, lettuce, pickles, and onions on a sesame bun. Regulars order it with a side of house-made potato chips and a local pilsner to cut through the rich, savory pork fat.
● Chef's Pick
Buckboard Bacon Melt
This decadent melt features lean, house-cured smoked pork shoulder bacon bound with melted Swiss cheese and slow-braised collard greens on toasted white pullman bread. Chef Donald Link has highlighted this sandwich as a personal favorite, showcasing how the kitchen utilizes every cut of the hog.
◇ Hidden Gem
Pork Belly
Most visitors bypass this simpler-sounding option for the famous muffuletta, but regulars know it features thick, crispy slabs of slow-cooked pork belly balanced by fresh cucumber, mint, and a spicy chili-lime aioli. The sandwich is served on plain white bread, allowing the contrast between the hot, fatty pork and the cold, crunchy herbs to take center stage.
Insider Tip
Order a side of the hot boudin—a classic Cajun steamed sausage of pork, rice, and trinity—and ask for a bottle of their house-made sweet potato habanero hot sauce. Drizzle the sauce directly onto the sausage to cut through the rich pork liver notes, then use the leftover house-made crackers to scoop up the remaining filling.