Press Videos



Request Info

A Tour of Olympia Provisions

From Eater Prime Time, Ben Turley and Brent Young are hanging out with our Salumist and master sausage maker Elias Cairo at the Olympia Provisions production facility in Portland, Oregon.


Choosing the Best Bacon

Epicurious challenges bacon expert Eli Cairo of Olympia Provisions to guess which one of two bacons is more expensive. Eli breaks down streaky, turkey, Canadian and Euro before making his guesses!


How the Sausage is Made

Bon Appétit Test Kitchen Manager Brad Leone is back with episode 16 of It's Alive. Brad takes a trip to Portland, Oregon to literally see how the sausage is made. He's joined by Elias Cairo of Olympia Provisions, who guides Brad through the process of emulsifying, stuffing, and smoking the meats.


How to Spot a Quality Sausage

Epicurious challenges sausage expert Elias Cairo of Olympia Provisions to guess which one of two sausages is more expensive. Elias breaks down bratwurst, blood, veggie, chicken and kielbasa sausages before making his guesses!


Old World Simplicity

This special feature from Triscuit details the true ties Olympia Provisions has to the Old World in methods and in spirit. We take pride in being Makers, and we hope that our pride will inspire others to Make their own dreams come true.


Pheasant Hunting with Brad Leone Pt. 1

Take a trip to Oregon to go pheasant hunting with Olympia Provisions’ very own Elias Cairo. Brad and Elias show you how to safely and responsibly harvest wild game for consumption.


Pheasant Hunting with Brad Leone Pt. 2

Brad Leone is back for the second part of his pheasant hunting trip with Elias Cairo. Using the pheasants from the previous episode, Brad and Elias show you how to properly break down, preserve, and cook wild game. 


The Deli Meat Dilemma

Watch as Salumist Eli Cairo puts his expertise to the test. You will learn what to look for in a quality meat product and how to know when you are getting good value from your money. 


Good things come

to those who sign up for our newsletter

Sign up to unlock our 8 Tips to build the perfect charcuterie board!

No thank you

Success!

Thanks for signing up! Check your inbox for your goodies!