re: City Pork Deli and Charcuterie

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Posted by CityPork In response to CreoleGumbo, in the right context, I'd agree with you 100%... If you are buying mass-produced, filler-laden factory sausage from wal-mart and calling it "charcuterie," then yes it would fall into the category of "Hipster Marketing BS." But nearly every single thing that we sell will be made within the confines of our kitchen... THAT, to me, is what real Charcuterie is. I'd invite you to come in and try some when we open and tell us what you think!

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In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson

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