Pictured is today’s lunch at Cochon Butcher, the latest venture from chef Donald Link:  a pork belly sandwich with cucumber and mint (left), and a pressed cuban sandwich (right).  Both sandwiches were tasty, but the accompanying pickle stole the show.  Homemade potato chips held their own, too.

In addition to the sandwiches, small plates, and short wine list, Cochon Butcher is (obviously) a meat shop.  More than the usual suspects fill the cold cases:  in addition to the duck confit, pork rillettes, and boudin, chef Link offers a nice selection of house-made air-cured sausages like lomo, spanish-style aged chorizo, coppa, and soppressata.  The NY Times took notice of the opening; so should you.  930 Tchoupitoulas Street, open M-Sat, 11 am to 10 pm or later.