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Olympia Provisions Royale 10

Enjoy a tour of Europe with this sampler that includes 10 of our salamis inspired by flavor profiles from across France, Spain, Italy, and Greece. Each shipment receives ten unique salamis, which may include:

  • French: Saucisson Sec (garlic, black pepper), Saucisson d'Arles (no added seasoning- just beautiful pork), Saucisson d'Alsace (cinnamon, clove, nutmeg), Saucisson d'Noisette (no added seasoning- just beautiful pork, salt, and hazelnuts)
  • Italian: Finnochiona (fennel, garlic), Nola (allspice, chili flake), Sopressata (garlic, chili flake, clove), Cacciatore (caraway, coriander)
  • Spanish: Chorizo Andalucia (paprika, clove), Chorizo Rioja (paprika, oregano), Chorizo Navarre (paprika, cayenne), Spanish Salchichon (paprika, sweet baking spices)
  • Greek: Loukanika (cumin, orange zest)

*Salami varieties are subject to change based on availability. Some salamis may be doubled during periods of high order volume.

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • Contains Nuts Contains Nuts
Purchase Options
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Nutrition Facts

Serving size 1oz., 4.5 servings per stick.
Calories 100
Total Fat 7g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 480mg (21%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 8g
Vitamin D • 0.2mcg 0% Calcium 10mg 0% • Iron 0.4mg 2% • Potassium 110mg 2%

Shipping info

Orders placed Friday after 3pm, Saturday, Sunday and Monday will ship on Tuesday. 

Orders placed on Tuesday and Wednesday before noon will ship on Wednesday. 

Orders placed after 1pm on Wednesday, orders placed on Thursday and orders placed before 3pm on Friday will be shipped on Monday the following week.

  • Storage & Preparation

    Salami keeps best when refrigerated. Store paper wrapped salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

How to enjoy it

Make an epic board with every salami we make, or just taste your way through Europe.

Let nature be your guide and select seasonal ingredients, lots of various textures and if you want to take it to the next level, curate sections of your board to highlight the various regions! Become best buds with your local farmer or specialty grocer produce department!

As a general rule, serve two ounces of charcuterie per person. Or, if meat’s the main attraction, plan on five ounces per person. Mix it up by matching
hard salami with soft, spreadable pâté. Accent with crunchy pickles, roasted nuts, or whole grain mustard. Just before serving, drizzle pâté, rillettes, and liver mousse with olive oil, and sprinkle with crunchy sea salt and fresh ground pepper.

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.