Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]

A rigorous exploration of what American charcuterie is today from Portland€s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company€s two restaurants, and essays revealing the history and personalities behind the brand.

Portland€s Olympia Provisions began as Oregon€s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pt©s, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo€s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions€ singular€"and delicious€"point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.