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Goner Message Board / Food & Drink / Charcuterie Bender PDX
Posted: Nov 17, 2009 10:55 am
I've decided to go on a charcuterie bender this week. Any suggestions or recommendations as to who has the best plates in town and serves locally raised hog? I've been to Beast. Any info on Olympic Provisions, the new charcuterie that was supposed to open this Fall in the industrial part of the river by Rotture? Are they open? Website has no info.
Posted: Nov 17, 2009 11:09 am
Laurelhurst Market.
Posted: Nov 17, 2009 11:33 am | Edited by: Seamus
Knowing the talent at Olympic Provisions they will be excellent. Yes, they are open. However, I'm not sure if their initial run of cured meats is ready. There was a good blurb on them in the Oregonian last Thursday, I think. And they are at 107 SE Washington, inside the B&O building.
Posted: Nov 17, 2009 1:33 pm
Also, look for Tails & Trotters at the farmer's market. Local hogs finished on hazelnuts (as opposed to acorns) and turned in to "NW" prosciutto. Sposed to be real good.
Posted: Nov 17, 2009 2:09 pm
Yeah, I've had the Tails and Trotters prosciutto and am pretty familiar with their process. The creperie cart at the Hawthorne and 12th cart lot sometimes serves it with their chocolate and prosciutto crepe. I'm waiting on a picnic shoulder that I special ordered from them.
Posted: Nov 17, 2009 3:15 pm
I used to work with Morgan and really want to try the prosciutto... Any discernable difference between his and more traditional prosciuttos? Maybe I'll get my dad to trade him some olive oil for pork.
Posted: Nov 17, 2009 4:15 pm
Personally I don't see much of a difference, but I guess that's what makes it special, is that it's on par with the more traditional prosciuttos and it's produced locally. I would like to know what others have to say. As for the hazelnut fed hogs in general, the quality is definitely apparent with slow roasting and braising. The quality is all in the fat.

Man, it's braising season. I recommend getting a cut to work with. I'm in SE and I know PastaWorks are selling hazelnut cuts now. Sounds like you got a connection though.
Posted: Nov 17, 2009 6:49 pm
This is making me crazy hungry. In northern Spain, it's illegal to cut down the trees that make the acorns that feed the pigs that make the Jamon Iberico. That shit is just so amazing. And every family seemed to have a jamonera on the counter...
Posted: Nov 17, 2009 10:28 pm
I'm not sure if their initial run of cured meats is ready.
co-worker talked to dude yesterday,Eli, ex-chef of Castagna I believe, hasn't got anything cured yet...waiting for some kinda FDA ok on that end.., trying to get the sandwich part up and running for some lunches...It's in the big yellow building down there...saw those guys loading some foodstuffs in the other day tho..should be soon...
Posted: Dec 1, 2009 8:03 pm
It's called Olympic Provisions....it's good, Talked to Eli this eve...said there were a lot of delays with all the F.D.A. regs, but he's on his way...not all will be for retail sale i guess...showed me this Lomo wrapped in backfat....goddamn...the sopressata looked killer too...
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