Chris Cosentino

"On The Best Thing I Ever Ate, the "sausage of epic proportions" oozes flavor, much like Cochon's menu with such favorites as pancetta mac 'n' cheese."

Andrew Zimmern

"Next to a side of pancetta mac n’ cheese, you couldn’t ask for a better lunch."

Laura Siciliano-Rosen

"For an artisanal twist on this classic, try the muffuletta at Cochon Butcher, with house-cured meats and olive salad."

Scott Gold

"The version found here is genuinely one of the finest in the city, in large part due to the fact that all of their meats are cured in-house -- not to mention the house-made olive salad."

Frommer's

"Then there’s Cochon Butcher, whose house-cured meats form the basis of what may be our new favorite ‘letta. Okay it is. There, we said it."

Larry Olmsted

"The ultra-popular signature side is the pancetta mac and cheese, topped with breadcrumbs and filled with an inordinate amount of oozy cheese, then baked in individual ceramic dishes. Every bite is good, but the ones containing generous chunks of pancetta are awesome."

Dan Myers

"The next-door offshoot of chef Donald Link’s renowned Cochon, this hybrid butcher and sandwich shop serves some stunning macaroni and cheese."

Nadeen S. White

"In this version, the sausage is not stuffed into pork casings. Instead, the sausage is rolled into a ball, battered and deep fried. Cochon Butcher and Cochon restaurant tops most lists for this delicacy."

Katherine and Romeo Belarmino

"What makes the Cochon muffaletta special is that it is stuffed with house-made meats. While the muffaletta is a large sandwich, the filling richness of the meat is cut by the zesty pickled vegetables."

Alex Woodward

"Cochon Butcher, a deli-inspired Cochon Restaurant spinoff, takes the muff up a notch with house-cured meats. Though some muffulettas are served cold, at Cochon Butcher the bread is toasted and the meats are warm, held together with a generous spread of house-made, slightly briny and bright olive salad."