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Olympia Provisions: Cured Meats and Tales from an American Charcuterie (Hardcover)

Elias Cairo

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ISBN 10: 1607747014 / ISBN 13: 9781607747017
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Hardcover. Olympia Provisions is one of the driving forces behind the rise of Portland's food scene, and has been garnering praiseuand patronsufrom across the country. What began as Portland's first .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 288 pages. 1.247. Bookseller Inventory # 9781607747017

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Title: Olympia Provisions: Cured Meats and Tales ...

Binding: Hardcover

Book Condition:New

About this title


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, pâtés, 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.

About the Author:

ELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions. 

MEREDITH ERICKSON has written for the New York Times, Elle, the National Post, Monocle, and Lucky Peach. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of The Family Meal by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book The Art of Living According to Joe Beef, as well as Le Pigeon with Gabriel Rucker. She lives in London.

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