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Cory Bahr’s Guide to New Orleans Charcuterie

Words: Cory Bahr
Photos: Cory Bahr

Chef to Watch Cory Bahr (CTW-‘ 11) happened to be in New Orleans during #charcweek. Here are his five favorite charcuterie experiences in New Orleans:

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Angeline 1032 Chartres St. New Orleans, LA 70116/504-308-3106

Alex Harrel’s (CTW-’13) use of seasonal/regional pickles makes this a real winner. Couple that with the spot on technique used in creating the pates, sausages and terrines Keep me coming back. 

 

 

 


 

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Stein’s Deli 2207 Magazine Street New Orleans, LA 70130/504-527-0771

The “tongue special” might sound like something you’d find on Bourbon street. In this case it’s thin sliced beef tongue, slaw and Russian dressing with seeded rye. Do yourself a favor, go visit this uptown spot for a sandwich and a beer from one of the best craft brew selections in the city. 

 

 

 

 


 

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Toups’ Meatery 845 N. Carrollton Ave. 70119/504-252-4999

Tons of variety can always be found on chef Isaac Toups’ (CTW-’14) meat boards. These ever-changing exercises in technique are focused on the flavors of Louisiana. 

 

 

 

 


 

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MOPHO  514 City Park Avenue New Orleans, LA 70119/ 504-482-6845

Fermentation is all the rage with chefs these days. This fermented pork belly from Chef Mike Gulotta (CTW – ’13)  is by far my favorite. It’s got just the right amount of funk and spice to keep you wanting more. 

 

 

 

 


 

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Domenica 123 Baronne St, New Orleans, LA 70112/(504) 648-6020

Alon Shaya’s (CTW-’07) affetati misti is loaded with cured, air dried, fermented or smoked Italian specialties. The charcuterie selection is one of New Orleans’ most impressive.  The real winner for me are the tortas frita, pillows of fried bread that you use to build your bites of cured meat and aged cheese! It’s delicious!

 

 

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