City Pork Deli and Charcuterie is taking a slice of the local restaurant industry by serving up sandwiches, bacon and salads all made from scratch, setting it apart from other Baton Rouge shops.
Opened in Dec. 2013 by two University alumni, Chase Lyons and Trey Williams, City Pork prides itself on making everything in house and taking time to get the product perfect. Lyons said it takes two weeks to cure bacon and 20 days for roast beef and corned beef. Time is of the utmost importance when making a quality product, he said.
“Everything but the bread and cheese is made in the house: bacon, turkey breast, roast beef, pickles, potato chips, condiments and sides,” Lyons said.
He said his passion for food stems from watching his grandmother create traditional Louisiana cuisine. After graduating from the University with a degree in psychology, he decided to open a sandwich shop.
He said he started by searching for “best sandwich shops” on the Internet and came upon Noble Sandwiches in Austin, Texas, a shop specializing in made-from-scratch entrees. Lyons called the shop and was invited to see the deli firsthand. Bringing along homemade andouille and gumbo, Lyons met with the two chefs and owners, Brandon Martinez and John Bates. He was hired on the spot to wash dishes and began to learn the business by watching Bates and Martinez.
Eventually, Lyons moved back to Baton Rouge and found a fellow food-loving partner in Williams.
City Pork offers five sandwiches centered around house-cured meats and an array of scratch-made salads and soups. The two partners plan to expand the menu to up to 10 sandwiches with the help of customer feedback. The Big Pig, made with 17-hour smoked pork shoulder and coleslaw on a brioche bun, claims the prize of most popular sandwich.
The shop offers a happy hour, including wine and a cheese board and daily specials. City Pork also sells its house-cured meats, giving customers the option to bring some home with them.
The deli credits its success to the people of Baton Rouge.
“We really are in a great location,” employee Amy Hazel said.
Lyons agreed Baton Rouge and the University are the reasons why City Pork is gaining popularity.
City Pork is open Monday through Saturday from 11 a.m. to 8 p.m. at 2363 Hollydale Ave. near George’s.
“We put in the extra time and labor to make a superior product.”