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A closer look at charcuterie in Portland
A plate featuring saucisson deparis, right, at Petite Jacqueline. Shawn Patrick Ouellette/Staff Photographer
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    A closer look at charcuterie in Portland - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    A plate featuring saucisson deparis, right, at Petite Jacqueline.

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    A closer look at charcuterie in Portland - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Country side pate and saucisson deparis at Petite Jacqueline.

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    A closer look at charcuterie in Portland - Gordon Chibroski/Staff Photographer | of | Share this photo

    A dish prepared with the sous vide method of cooking by chef Anthony St. Peter.

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    A closer look at charcuterie in Portland - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Rabbit terrine, left, and duck pastrami at Otherside Delicatessen.

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    A closer look at charcuterie in Portland - | of | Share this photo

    Country side pate at Petite Jacqueline. Shawn Patrick Ouellette/Staff Photographer

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