Salumist Elias Cairo, grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Elias later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.
Everything that Olympia Provisions makes is handcrafted naturally with the ultimate goal of quality. They butcher antibiotic-free Pacific Northwest pork to 100% lean, adding pure, soft fatback, and a judicious amount of sea salt, fresh garlic and freshly ground spices. Olympia Provisions’ cured meats are held in natural casings and maintained in the organic white mold that protects them.