Food News 

Life in Cured Meats

Earlier this month Clyde Common owner Nate Tilden told the Mercury he and his partners plan on opening a retail house-made charcuterie shop and wine bar. Though he did not disclose the location of the proposed shop, word on the popular food discussion board has placed it on the Eastside.

Though local chefs have been making their own charcuterie for a while now (it's almost become mandatory for new eateries), it's notoriously difficult to open a facility to produce and sell house-cured meat due to government food safety regulations. This would be Portland's first local charcuterie retail shop. Area farms Cattail Creek and Square Peg will provide lamb and pork, and the curing will be performed by a chef to be named later. Seating will be available for customers to dine in. Stay tuned for the latest info!

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