Elias Cairo

Salumist, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship. Utilizing the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Back in Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America.

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