Vancouver’s Best Charcuterie

A decade ago, charcuterie – then known simply as cold cuts – was something you ate at picnics. Now, however, cured meats have gone upscale, and sophisticated plates are available throughout the city. Here, Vancouver’s best charcuteries.

Chef Jefferson Alvarez, he of Michelin-starred provenance, cures his own meats for this wine bar’s charcuterie selection, which is always changing, and which comes with homemade bread and condiments. Ask the sommelier for the perfect pairing. 1590 Commercial Dr., 604-258-0005.

Au Petit Chavignol
Balance the internationalism of the Spanish Tasting Flight – which comprises four meats from the region – with 100-Mile accompaniments, like Strathcona plum and candied ginger chutney. Then, visit the neighbouring Les Amis du Fromage to take it home with you. 843 East Hastings St., 604-255-4218.

Salt Tasting Room
Salt serves up a scintillating selection of meats, often from nearby farms, in a laidback downtown setting. Pair your plate – composed from a selection of 10 cheeses, 10 meats and 10 condiments – with the perfect glass of vino. 45 Blood Alley, 604-633-1912.

Oyama Sausage
This family-run Granville Island institution is the destination for take-home charcuterie, including out-of-this-world pâtés and terrines. The highlight, however, could be the tasty samples that line the counter. (Oyama’s wares, pictured above.) 1689 Johnston St., Granville Island Public Market, 604-666-5784.

The Pourhouse
The selection is small but excellent at this Gastown gastropub. “The Cure” is the name of their addictive charcuterie platter; we recommend shelling out for pickled veggies on the side. And, of course, the homemade bacon-wrapped liver pâté. 162 Water St., 604-568-7022.

Image courtesy of Renée Suen

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