In the New Yorker’s December 3, 2012 (p. 76), Author and critic, Mimi Sheraton said that “First prize” for best saucissons made in America goes to us!! We love The New Yorker and are honored!
Bon Appetit: America's Best Charcuterie
Bon Appetit names our Chorizo Navarre, America’s Best Charcuterie!
Mix : Portland's Food and Drink Scene / Portland Chefs on a Fly Fishing Weekend: Recipes for Food, Drink, and Cheer
Great fun in the Pacific Northwest with some great food and drinks.
Saveur's Top 100 : "Portland, Oregon's Olympia Provisions makes some of the finest charcuterie we've tasted, from regional variations on Spanish chorizo to French saucissons to Italian soppressate... "
Olympia Provisions won the 2013 Good Food Awards for charcuterie!
O Magazine’s first-ever food issue puts the spotlight on Salt & Straw Ice Cream, Olympia Provisions, and Mark Bitterman’s The Meadow.
O Magazine, the monthly chronicle of Oprah’s favorite things, has released their April issue with a focus on our favorite subject—food!
" Olympia takes cured meat seriously enough to have a "head salumist." That's Elias Cairo, who oversees both the new Northwest location of this deli-restaurant and its original spot. As is fitting for a place with such respect for salumi, Olympia offers a salami-of-the-month club and courses on whole-hog butchering. The pork products are stellar, but Olympia also makes a great smoked-chicken-salad sandwich."