|Charcuterie at Vera|
The Publican: A wood-heavy, beer hall vibe gives way to a spread of head cheese, pork pie, pork-foie terrine and Toscano salami, not to mention Morteau sausage with pickles and mustard at this mad-popular Paul Kahan venture in the West Loop, steps from soon-to open, charcuterie-driven Publican Quality Meats ($15 for a half order or $24 for a whole; 312-733-9555).
Rootstock Beer & Wine Bar: Come to this classy Humboldt Park cocktailer for ham-parsley terrine, air-dried bresaola and spiced, cured pork shoulder, remembering not to bypass the indulgent whipped pork fat, which is every bit as caloric as it sounds ($6.50 each; 773-292-1616).
Vera: Showcasing wares from local farms is key at this small plates-driven West Loop Spaniard, where pâté is crafted from Slagel Farm pork and Elysian Field lamb. What’s more, it appears with pickled Slagel beef tongue and Sonoma foie gras torchon, with housemade blood orange jam, egg, mustard and pickled Piparra pepper garnishes ($38; 312-243-9770).