Olympic Provisions, the new Southeast charcuterie joint from Clyde Commoners Nate Tilden and Jason Barwikowski just got their USDA license, which means they can now actually make charcuterie. It'll be "the first dry cure facility in the state," and co-owner/meat dude Elias Cairo says they'll start serving housemade salami, chorizo, coppa, and other good jazz by February or March. This is very exciting, people. Very exciting. [Portland Plated]
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