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Quality American Charcuterie: Our Story Old World Is New Again

Elias Cairo established Olympic Provisions in Portland, Oregon in 2009 to craft charcuterie using traditional techniques passed down from his Greek father and learned during an apprenticeship in Europe. Olympic Provisions cures antibiotic-free pork from the Pacific Northwest with sea salt, garlic, and spices in natural casings and allows the meats to age slowly under natural molds. Their products have received recognition from Saveur, Bon Appétit, and other leading food publications for making some of the finest charcuterie.

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Patrick Manahan
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61 views2 pages

Quality American Charcuterie: Our Story Old World Is New Again

Elias Cairo established Olympic Provisions in Portland, Oregon in 2009 to craft charcuterie using traditional techniques passed down from his Greek father and learned during an apprenticeship in Europe. Olympic Provisions cures antibiotic-free pork from the Pacific Northwest with sea salt, garlic, and spices in natural casings and allows the meats to age slowly under natural molds. Their products have received recognition from Saveur, Bon Appétit, and other leading food publications for making some of the finest charcuterie.

Uploaded by

Patrick Manahan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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QUALITY AMERICAN CHARCUTERIE

OUR STORY Salumist Elias Cairo, grew up first generation OLD WORLD IS NEW AGAIN Everything that we make
Greek-American with a father who made charcuterie at is handcrafted naturally with the ultimate goal of quality.
home. Doing things the old-fashioned way was common- In order to achieve a finished product that tastes as good
place. Elias later journeyed to Europe to apprentice in the as it possibly can, we pay fastidious attention to the
kitchens of masters. It was there that he rediscovered the details. Ingredients are our inspiration and we seek out
art of curing meat and found inspiration in the markets the best and freshest. We butcher antibiotic-free Pacific
and mountain towns of the old world. The experience Northwest pork to 100% lean, adding pure, soft fatback,
affirmed what he’d been taught all along: handmade is and a judicious amount of sea salt, fresh garlic and
better. Back in beautiful Portland, Oregon, Elias set out to freshly ground spices. Our cured meats are held in natu-
approach the craft of charcuterie with purity and patience, ral casings and maintained in the organic white mold that
recreating a nearly extinct traditional technique that is protects them. Such a deliberate approach promises the
seldom seen in America. The result is Olympic Provisions, ultimate reward: vibrant yet gentle flavor and authentic,
Oregon’s first USDA-approved salumeria, established in unique character. We craft charcuterie based upon the
2009, deeply rooted in the past. regional flavors and traditions of Europe, infusing a bit of
our own style into each one.
HANDMADE WITH PRECISION Charcuterie is as
much an art as it is a science. We approach it with PRESS AND AWARDS It’s been an honor to be recog-
inspired precision. As a USDA inspected facility, we nized by some of the leading voices in our national food
adhere to the strictest guidelines. All of our cured meats media. Olympic Provisions was highlighted in the 2012
are encouraged to age naturally and slowly without being Saveur “Top 100” for “making some of the finest
hurried, hot-incubated, cooked or irradiated. This uncom- charcuterie” Saveur has tasted. We’ve also been featured
mon technique assures a finished product that has deep, in Bon Appétit, Oprah, Food & Wine, TastingTable.com,
nuanced flavor and exquisite texture. and Martha Stewart. In 2011 we received four Good
Food Awards for our Saucisson d’Arles, Chorizo Rioja,
OLYMPICPROVISIONS.COM Pork Liver Mousse and pickled peppers. We have also
MEAT@OLYMPICPROVISIONS.COM received Good Food Awards for Chorizo Navarre (2012),
(503) 894-8275 Lomo di Parma (2013) and Salami Cotto (2014).
QUALITY AMERICAN CHARCUTERIE

SAUCISSON SEC (Saw-sis-SAHN SEK)


Classic French style salami seasoned with fresh garlic and cracked black pepper.
Natural hog casings (edible), authentic molds, individually wrapped. 4.2 oz

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