City Pork Deli to open soon

City Pork Deli & Charcuterie co-owners Chase Lyons and Trey Williams say they’re about five weeks away from opening at Hollydale Avenue (Map it!), next to George’s at the Perkins Road overpass.

Though the deli is new to Baton Rouge, the charcuterie concept is centuries old.

“The charcuterie phenomenon is kind of touted as something new, but it’s not,” Williams says. “It’s something older than most cooking techniques we use today.”

The co-owners, who have been working to open the business since last August, say educating customers with tasting events will be a big part of what they do.

The charcuterie technique, which entails salting meats for preservation, was used in medieval times before the advent of refrigeration.

“Our focus is scratch-made, high-quality products,” Williams says. “And when we can source locally, we will.”
City Pork will focus on a simple lunch menu offering sandwiches, soups and salads.

“We’re also going to promote a happy hour from 4-7 p.m. when we’ll serve cheese boards, charcuterie boards, wine, beer and a small cocktail list,” Lyons says.

A big component of the business will be retail meats—deli meats, fresh and smoked sausage, and European dry-cured meats, including Italian coppa and bresaola, and French confit and pâté. City Pork also plans to offer catering and delivery services.

The 1,800-square-foot space seats 40 people inside and 20 outside, and the establishment is currently hiring 15 to 20 staff.

“We want a neighborhood vibe,” Lyons says. “At the end of the day, we’re a neighborhood deli and sandwich shop.” —Rachel Alexander