European Sampler

$67.00 Regular Price

A sampling of Salumist Elias Cairo's favorite salami from each country of inspiration in a beautiful gift box. Taste through Italian, Spanish, French and Greek salamis. Contains:

  • 4 x European style dry cured salamis*

Available in a premium Olympia Provisions branded Tin box, or Red Gift Box

*Salami varieties are subject to rotation based on seasonality and availability. 

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • GFA Winner GFA Winner
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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

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • 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

The ultimate sampler kit deserves the ultimate charcuterie experience. Make an epic board with these salamis from each region of Europe and pair them with a soft cheese, a hard cheese, various pickles, stone ground mustard, fig spread, crackers and baguette, fresh produce and more.

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 and cheesemonger.

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.