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Spanish Sampler

$47.20 Regular Price $59.00

At Olympia Provisions we make 4 Spanish style chorizos and salamis inspired by the regions of Andalucia, Navarre, and Rioja. This sampler allows you to take a culinary journey of Spain. Included in this sampler:

  • Chorizo Rioja - sweet & smoked paprika, garlic & oregano.
  • Chorizo Navarre - sweet paprika, garlic & cayenne.
  • Salchichon -  cinnamon, clove, nutmeg, black pepper, garlic & paprika.
  • Chorizo Andalucia - paprika, garlic & clove.

Available in a premium Olympia Provisions branded Tin box, or red box

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

  • Real Ingredients Real Ingredients
  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
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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

Instead of making a charcuterie board, venture into making Spanish taps with the Spanish Salami Sampler.

Skewer anchovies, hot peppers, salami, oil cured olives and hunks of hard cheese. Julienne the salami and place atop sliced baguette with tomato sauce or add to mussels and clams.

If you choose the route of a traditional charcuterie board, make sure to include marcona almonds, manchego and a tinned fish.

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.