Charcuterie Defined at Baton Rouge's City Pork

City Pork Deli & Charcuterie in Baton Rouge

Fairly new on the Baton Rouge scene, City Pork’s opening in December 2013 was highly anticipated... so much so that they made my 2013 list of the top 10 new bars and restaurants in the Capital City despite not even being open one month. With the culture and history that surrounds the art of charcuterie, I wanted to see how legitimate their practices would be. 

For those of you who aren't sure

about charcuterie, it’s simply defined as the art of salting, smoking, and preserving meats; and these guys know how to do it. They cure their own meats in house and have them for sale on charcuterie boards and as to-go options. While they carry familiar favorites like andouille, tasso, boudin, and bacon, they also have some European favorites like bolognas, summer sausages, and prosciutto.

Charcuterie defined at Baton Rouge's City Pork

Charcuterie aside, City Pork is an inspiring deli. They feature a nice handful of sandwiches to choose from and, while I haven’t had them all at this point, I've been impressed with each one. Bread is sourced locally from Chef Eric Arceneaux at the City Club in Baton Rouge and Poupart's Bakery in Lafayette. The City Club is pretty spot on with their house cured bacon and smoked turkey breast. If I’m being honest, it’s the bacon... I can’t turn it down. There are two options to try the bacon: the City Club and the BLT. It is hard to choose a favorite though, especially with the Cubano, Big Pig, and New Yorker staring you in the face. Each sandwich comes with a side of their homemade potato chips, or you can check out soup options like their stunningly delicious tomato basil soup.

The Big Pig

The Cubano

I usually have to think about what I’m getting before I go in so I don’t hold up the line, which can be out of the door at lunch time most days. Don’t worry though, there is a quaint atmosphere inside with adequate seating and come spring the little patio will be a welcome sight. I know I’m looking forward to the spring weather and trying their duck confit salad on the patio with a signature cocktail or cold Tin Roof brew as well as a cheese or charcuterie board. Sounds like happy hour to me. Yes, I said happy hour! From 4-7pm City Pork has some awesome specials on beer, wine, and their cheese or charcuterie boards.

The New Yorker with Pastrami

The smell of bacon and cured deliciousness when you walk in the door is phenomenal. You can tell by the enthusiasm of the staff how passionate they are about what they’re offering to the city of Baton Rouge. City Pork is full of good eats, great meats, and thirst-quenching drinks. If you aren't in the mood for an adult beverage, try a Swamp Pop made in Lafayette with pure cane sugar. If you haven’t had the chance to swing by, make time. And do it soon.

Another Pro Tip: Don’t skip out on the pickles they give you with the sandwich or boards. They are made in house and can turn a pickle hater like me into a lush. Noteworthy for sure.

Bite Club: Katz's vs Stein's

The return of a Bite Club post can only mean one thing: I recently ate two things that I strongly felt needed to be compared!  In an epic match up of the original Katz's Deli in New York vs the upstart Stein's Market and Deli in New Orleans, only one pastrami sandwich on rye could reign supreme!

Katz's on the Lower East Side of Manhattan has been around since 1888.  They are famous for pastrami, corned beef, and the orgasm scene from "When Harry Met Sally."  While the "I'll have what she's having" line is definitely the quote of the film, Meg Ryan wasn't actually eating a pastrami or corned beef sandwich.  Still, I had to go for the good stuff while I was there with my friend Caroline and her friends from Williamsport, PA.

Pastrami on Rye, Katz's Deli, New York

 
The pastrami at Katz's is undoubtedly some of the best I've ever had.  The brined beef soaked up all the flavors while the peppercorn rub on the outside left the beef spicy and delicious.  Each slab of pastrami is hand carved to order right in front of the customers and then piled high on rye bread.  Throw in a little mustard for good measure, and you've got one heck of a sandwich!  

On Magazine Street in the Lower Garden District of New Orleans, Stein's Market and Deli is a hot spot for diners looking to get an authentic Jewish Deli style sandwich.  Again, I ordered pastrami on rye with a little mustard.  Stein's also added some melted cheese to my sandwich.  I always have a hard time arguing with that!  The pastrami packed a lot of flavor into the thin beef slices while the cheese helped to mellow out the spices from the peppered red meat and the mustard.  This was a good sandwich... no, a great sandwich.  And I'd go back and eat it again and again when in New Orleans.

Pastrami on Rye, Stein's Deli, New Orleans

But, with that being said, Stein's pastrami truly presented itself as a distant cry from the mouth-watering succulence of Katz's deli.  Katz's thick-cut to order, tender slabs of beef had so much juice and flavor that it can easily put people into proper food comas.  It didn't need cheese to reach a desired mixture of tastes and textures because the pastrami could speak for itself.  I applaud Stein's for trying to bring a taste of the New York deli to Louisiana.  The store is great and the sandwiches are terrific.  However, do yourself a favor and try not to compare it too critically to the granddaddy up north.  Katz's Deli, while touristy, is overcrowded for good reason.  And locals flock there too.  Quite simply, it is just that damn good.