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 PortlandFood.org 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!
viande meats, inside of city market, is a “local charcuterie retail shop”, no?
Well, aside from the fact that they are no longer in City Market (replaced by Chop), and as far as I know weren’t curing their own meats for retail. I should have actually said “dry-aged” considering there are numerous ways to cure meat. Granted, Viande’s excellent pates could fall under the umbrella of “charcuterie” which also covers rillettes (also uncured). But the main concern of the new shop proposed by Tilden is house-cured pork and lamb, for sale over the counter. There are numerous regulatory hoops to jump through in order to build a facility to produce your own dry-aged, cured meats. Of course, those regulations are designed for the Homel’s of this world rather than small producers like Tilden et. al.
Given the limitations of my word count, it’s a detail that I failed to tease out. Again, I should have used the those two magic words “dry-aged” instead of charcuterie. If you know anyone who is making dry-aged pork or lamb locally for retail, I’d love to know.
For more info:
http://books.google.com/books?id=gxP3WmPYY…
Chop Butchery & Charcuterie produces pancetta, guanciale, lardo, and are starting to bring out salamis. Those are considered charcuterie items, I’m I right.
What about Otto’s Sausage Kitchen? Pretty sure they have a number of dry-cured meats in their case that are made on-premises.