The Meat Department

OUR STORY Salumist Elias Cairo, grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Elias later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world. The experience affirmed what he’d been taught all along: handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past. 
OLD WORLD IS NEW AGAIN Everything that we make is handcrafted naturally with the ultimate goal of quality. In order to achieve a finished product that tastes as good as it possibly can, we pay fastidious attention to the details. Ingredients are our inspiration and we seek out the best and freshest. We butcher antibiotic-free Pacific Northwest pork to 100% lean, adding pure, soft fatback, and a judicious amount of sea salt, fresh garlic and freshly ground spices. Our cured meats are held in natural casings and maintained in the organic white mold that protects them. Such a deliberate approach promises the ultimate reward: vibrant yet gentle flavor and authentic, unique character. We craft charcuterie based upon the 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 inspired precision. As a USDA inspected facility, we adhere to the strictest guidelines. All of our cured meats are encouraged to age naturally and slowly without being hurried, hot-incubated, cooked or irradiated. This uncommon technique assures a finished product that has deep, nuanced flavor and exquisite texture.
PRESS AND AWARDS It’s been an honor to be recognized by some of the leading voices in our national and local food media. Olympia Provisions was highlighted in the 2012 Saveur “Top 100” for “making some of the finest charcuterie” Saveur has tasted. We’ve also been featured in Bon Appétit, Oprah, Food & Wine,, Martha Stewart, Every Day with Rachael Ray, Food Republic, Huffington Post, Details, Esquire, Inc, Food 52, Yahoo! Food, The Oregonian and Portland Monthly. In 2011 we received four Good Food Awards for our Saucisson d’Arles, Chorizo Rioja, Pork Liver Mousse and pickled peppers. In the following years, we also received Good Food Awards for Chorizo Navarre (2012), Lomo di Parma (2013), Salami Cotto (2014), and Etna and Flaco Paco (2015).


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